In this article we review and propose new technical solutions to improve the production technology of pear compote with the use of a new method of advanced preparation of fruits through blanching them with sugar syrup in glass jars and accelerated pasteurization modes. The effectiveness of the use of blanching fruits in sugar syrup directly in jars after packing and before filling with syrup, as opposed to blanching them in various technological liquids, is scientifically substantiated. To implement this method, a device for heating fruits in jars in heat transfer fluid has been developed and used. The use of blanching fruit in sugar syrup in jars and accelerated heat treatment regimes intensifies the thermal processing and, as a result, reduces the duration of pasteurization regimes and improves the product quality from the point of view of biologically active components contents. It was revealed that blanching the fruit in jars with 5% sugar syrup at a temperature of 95 °C followed by a syrup with a temperature of 98 °C provides the initial temperature of the product in a jar of 75–76 °C, while according to traditional technology the temperature of the product before sealing is within 45–48 °C. Based on the experimental studies, new modes of pasteurization of pear compote have been developed, taking into account the increased temperature of the product in the jars before sealing. Comprehensive evaluation of the results of the studies allows us to conclude that the implementation of the proposed technical solutions in the production of pear compote, as ensuring the safety of the finished product and improving its quality, is effective.
Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100-160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105-110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97-98 °C), while the traditional technology accounts for the temperature of only 80-85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78-80 °C, as opposed to the traditional method, where the temperature of the product is 45-48 °C. After that, the jars will be filled with syrup with a temperature of 97-98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.