Innovative technology for sterilization of fruit and vegetable raw material

Kasyanov, G. I.; DEMIROVA, A. F.; Ахмедов, М. А.; Daudova, T. N.; Akhmedova, M. M.

doi:10.3103/s1068367415010097

Cited by 4 publications

(5 citation statements)

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“…The obtained results confirm the effectiveness of the proposed method of thermal sterilization [10,11] of canned products with heat recovery. The developed design of the device, the method and modes of sterilization can be proposed for implementation at canning factories.…”

Section: Discussionsupporting

confidence: 72%

Resource-saving technology of sterilization of grape compote in glass jars 1-82-1000 using multilevel high-temperature mode with heat recovery and its hardware

Ахмедов¹,

Rakhmanova²,

DEMIROVA³

et al. 2021

E3S Web Conf.

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The results of research on the development of a new method of thermal sterilization of canned products with heat recovery and the design of the device for its implementation are presented. The shortcomings of the traditional sterilization regime have been studied and identified, and taking them into account, the regime of multilevel high-temperature thermal sterilization of grape compote in SCO 1-82-1000 glass jars with heat recovery, which provides the required level of industrial sterility and reduces the duration of heat treatment, has been developed. The device for multilevel high-temperature heat treatment has been designed. The developed technology has advantages, being that the product is heated from the entry temperature level to almost 90–93°C with the simultaneous cooling from 100 to 63–65°C carried out by heat exchange between the very glass jars with different temperatures, which appear simultaneously in the chambers with a heat carrier, the temperature of which for some is higher and for others is lower by 25–27°C.

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Section: Discussionsupporting

confidence: 72%

Resource-saving technology of sterilization of grape compote in glass jars 1-82-1000 using multilevel high-temperature mode with heat recovery and its hardware

Ахмедов¹,

Rakhmanova²,

DEMIROVA³

et al. 2021

E3S Web Conf.

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“…To intensify the pasteurization process, we used a new method of blanching the fruit in the jars with 5% sugar syrup directly in the jars, and then replacing it with syrup at a temperature of 98 °C, which simultaneously ensures the blanching of the fruit and raises the starting temperature of the product to 75 °C, Charts of changes in temperature and expiration rate of the microflora when pasteurization of pear compote in the CKO 1-82-500 jars using direct blanching of product in the jars with syrup temperature of 90 °C with pasteurization under the new mode [7]  − − 100 20 25 10 218 kPa, where 10, 25 and 20 are, respectively, times of the cycles of heating water in the autoclave from the initial (85 °C) to the final (100 °C) temperatures, pasteurization at 100 °C and reduction to 40 °C. Evaluation of the results of the pasteurization of the pear compote, depicted graphically in the Figure 3, shows that the developed pasteurization regime achieves the required values of sterilizing effects [11], both in the peripheral and central points of the product, which provides the required industrial sterility of the product.…”

Section: Resultsmentioning

confidence: 99%

“…Pasteurization is a mandatory final step in the production of canned products in sealed containers [5,6,7,8,9], the task of which is to suppress the life of microorganisms and ensure industrial sterility for longterm storage of products.…”

Section: Introductionmentioning

confidence: 99%

An enhanced technology of pear compote production through direct blanching with sugar syrup in glass jars and a device for its implementation

et al. 2020

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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.

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“…In addition, an increase in the initial temperature of the product, which happens when using the proposed method, by more than 35-40 °C compared to the traditional method, will contribute to both reducing the temperature difference between the most and least heated points of the product during sterilization, and to reducing thermal sterilization regimes by more than 35-40%, compared to traditional technology [14,15,16,17]. To implement this method, the design of the device for pulse-steam blanching of the fruit in glass jars has been developed [18], see figure 1.…”

Section: Resultsmentioning

confidence: 99%

“…As we can see from the figure, the mode provides industrial sterility level of the finished product, as the values of sterilizing effects meet the required values for compote, amounting to 150-200 conditional minutes [15,19], and compared to the traditional method, the duration of heat treatment is reduced by 31 minutes, which naturally contributes to significant improvement of the product quality.…”

Section: Resultsmentioning

confidence: 99%

New technological and technical solutions in dietary pear compote production

et al. 2020

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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.

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Innovative technology for sterilization of fruit and vegetable raw material

Cited by 4 publications

References 0 publications

Resource-saving technology of sterilization of grape compote in glass jars 1-82-1000 using multilevel high-temperature mode with heat recovery and its hardware

Resource-saving technology of sterilization of grape compote in glass jars 1-82-1000 using multilevel high-temperature mode with heat recovery and its hardware

An enhanced technology of pear compote production through direct blanching with sugar syrup in glass jars and a device for its implementation

New technological and technical solutions in dietary pear compote production

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