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.

The article is dedicated to improving the quality of apple puree with xylitol for dietetic nutrition due to the development and implementation of a new technological process. This is microwave boiling of apples, rather than traditional steaming using saturated steam before chopping, with the development of a device for its implementation and multilevel high-temperature sterilization modes with prebake of apple puree in glass jars in microwave EMF. The analysis of research and technical data proved that pre-heat treatment of apples with saturated steam and traditional sterilization modes have a considerable duration, which impairs the finished products quality and has an adverse effect on the nutrient composition of the raw material during processing. Substituting the traditional method of pre-heat treatment of apples for their short-time processing in microwave EMF reduces the process by more than twice, which, in turn, contributes to an increased preservation of the nutrient composition of apples, while enhancing the yield of apple puree. For the implementation of microwave processing method of raw materials, a new design of the device for electromagnetic treatment of plant roughage has been developed, providing a uniform and more intensive heat treatment of raw materials in a continuous flow. Rapid multilevel high-temperature sterilization modes with the application of apple puree in glass jars in microwave EMF, liquid high-temperature heat devices and an autoclave basket, providing the opportunity for thermal sterilization of the product without creating reverse pressure in the machine, generally contribute to reducing heat costs and increasing the nutritional value.

Реферат. На основании оценки традиционных стерилизационных режимов исследованы и разработаны новые многоуровневые режимы стерилизации компота яблочного в стеклянной таре емкостью 0,5 л с использованием предварительного повышения температурного уровня продукта в банках перед их герметизацией и высокотемпературной термообработке в потоке нагретого воздуха и в воде при вращении тары. Новые режимы обеспечивают повышение качества при сокращениях продолжительности и энергетических затрат на выработку единицы продукции более чем на 40 %.Ключевые слова: компот, стерилизационный режим, тепловая обработка, высокотемпературный нагрев, воздух Summary. Based on the evaluation of traditional sterilization modes, new multi-level modes of sterilization of Apple compote in glass containers with a capacity of 0.5 liters were studied and developed using a preliminary increase in the temperature level of the product in cans before sealing them and high-temperature heat treatment in a stream of heated air and in water when the container is rotated. The new modes reduce the duration, improve the quality, and reduce the energy cost per unit of production by more than 40 %.

Проблема повышения пищевой ценности консервируемых пищевых продуктов в герметически укупоренной таре может быть успешно решена на основе интенсификации процесса тепловой стерилизации. В работе представлены результаты исследований по совершенствованию технологии производства консервированного компота из винограда с использованием самоэксгаустируемой тары и интенсификации процесса тепловой стерилизации, являющейся наиболее широко используемым методом консервирования пищевых продуктов, совершенство которой во многом определяет пищевую ценность готового продукта. Известно, что продолжительность и температурный уровень стерилизационного процесса существенно могут изменить качественный и количественный состав витаминов, белков, углеводов, минеральных и органических кислот и других веществ, что зачастую приводит к снижению пищевой ценности продукта. На основе оценки традиционного стерилизационного режима разработаны и предложены новый способ и режимы стерилизации, которые обеспечивают сокращение продолжительности тепловой обработки более чем на 30 % и повышение пищевой ценности готовой продукции. Установлено, что предварительное повышение температуры продукта и использование самоэксгаустируемых стеклобанок обеспечивают сохранение витамина С в готовом продукте на 0,8 мг/% выше, чем по традиционной технологии. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. The problem of increasing the nutritional value of canned food products in hermetically sealed containers can be successfully solved by intensifying the process of thermal sterilization. The paper presents the results of research on improving the technology of production of canned compote from grapes using self-exgaustible containers and intensifying the process of thermal sterilization, which is the most widely used method of preserving food products and the perfection of which largely determines the nutritional value of the finished product. It is known that the duration and temperature level of the sterilization process can significantly change the qualitative and quantitative composition of vitamins, proteins, carbohydrates, mineral and organic acids and other substances, which often leads to a decrease in the nutritional value of the product. Based on the assessment of the traditional sterilization regime, a new method and modes of sterilization have been developed and proposed, which provide a reduction in the duration of heat treatment by more than 30 % and an increase in the nutritional value of the finished product. It was found that the use of a preliminary increase in the temperature of the product and the use of self-exgaustible glass jars ensures the preservation of vitamin C in the finished product by 0.8 mg/% higher than by traditional technology. The results obtained are of interest for implementation at plants processing plant raw materials.

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