Use of moderate regimes of heat sterilization in the production of cherry compote

Ахмедов, М. А.; DEMIROVA, A. F.; Kasyanov, G. I.; Дарбишева, А М; Daudova, T. N.; Daudova, L.A.

doi:10.3103/s1068367416010031

Cited by 3 publications

(2 citation statements)

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“…However, heat sterilization would bring in some negative influences on nutritional components, such as proteins, vitamin B group, and vitamin C, resulting in the destruction of the quality of milk and milk product. [ 3 ] Heat sterilization could induce any changes in milk and milk products, which include changes in physiological and chemical composition, change of flavor, color, mouthfeel, and so forth. [ 4 ] Therefore, currently, new methods for sterilization with no harmful impact on the nutritional, physiological, and chemical composition of milk are needed to eliminate the bacteria in milk.…”

Section: Introductionmentioning

confidence: 99%

Influence of dielectric barrier discharge cold plasma on physicochemical property of milk for sterilization

Luo

Zhao

et al. 2020

Plasma Processes & Polymers

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The aim of this study was to evaluate the mechanism of dielectric barrier discharge cold plasma (DBD‐CP) sterilizing function on milk and to analyze the influences of DBD‐CP on the structure and physicochemical performance of milk. It was verified that DBD‐CP sterilizing function resulted in a broken bacterial cell membrane, reduced activity of metabolic enzymes, and bacterial DNA destruction. DBD‐CP treatment would bring in some more stabilized structures obtained from scanning electron microscopy and Fourier‐transform infrared spectroscopy. The values of color, viscosity, pH, and titratable acidity showed an acceptable physicochemical property with DBD‐CP treatment at 70 V (120 s) and 80 V (120 s). Therefore, it indicated that DBD‐CP could be used as a new sterilization method for milk.

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Section: Introductionmentioning

confidence: 99%

Influence of dielectric barrier discharge cold plasma on physicochemical property of milk for sterilization

Luo

Zhao

et al. 2020

Plasma Processes & Polymers

View full text Add to dashboard Cite

show abstract

“…The main, mandatory and final stage, and also the most energy-intensive, in the technological cycle of processing agricultural raw materials into canned foods is the process of sterilization [1][2][3][4][5][6][9][10][11]. This process is used in the production of all long-term storage products in hermetically sealed containers.…”

Section: Introductionmentioning

confidence: 99%

High-temperature multilevel sterilization of canned goods with heat recovery and its constructive and technological support

et al. 2021

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New technical solutions improving the process of thermal sterilization of canned products through the use of multilevel high-temperature modes and heat recovery have been considered and proposed. The essence of the developed method lies in the fact that the heat released by cooling cans with the product that has undergone thermal sterilization is used to heat other cans with the product queued for sterilization. In this mode of heat treatment, except in the last stage, the heat emitted by cooled cans that have already undergone heat treatment is used to heat up the canned food. Hence, the use of the principle of heat recovery by cooling canned products in the baths where others are simultaneously heated provides a significant saving of heat energy and water. Depending on the temperature parameters at different stages of the heat treatment, the heat recovery rate can reach up to 90%. The method also provides savings on cooling water. For the practical implementation of the developed method, the design of the device for multilevel high-temperature thermal sterilization of canned food with heat recovery has been developed. On the basis of experimental studies, new, multilevel high-temperature modes of apple compote sterilization have been developed.

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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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Use of moderate regimes of heat sterilization in the production of cherry compote

Cited by 3 publications

References 0 publications

Influence of dielectric barrier discharge cold plasma on physicochemical property of milk for sterilization

Influence of dielectric barrier discharge cold plasma on physicochemical property of milk for sterilization

High-temperature multilevel sterilization of canned goods with heat recovery and its constructive and technological support

New technological and technical solutions in dietary pear compote production

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