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

Abstract

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.

Nutritional value of fruit and berry raw material for the production of functional food

“…Scientists in different countries are developing technologies for the production of functional products based on natural fruit and berry raw materials [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15]. Marmalade can be made from various fruit and berry and vegetable raw materials, as well as extracts of medicinal plants, walnuts, garden crops (strawberries, currants, raspberries and others) can also be used to improve biologically active components.…”

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

“…The level of technical equipment is a determining factor in the efficiency of operation of vegetable-processing and canned long-term storage food producing enterprises, which, combined with advanced innovative technologies, can help improve the competitiveness of their products [1][2][3][4][5][6].…”

“…The technologies used in food enterprises are characterized by high energy intensity, which is in many ways the root cause of the low competitiveness of the products, which naturally calls for a significant change in the structure of technologies based on the introduction of energy-saving processes [1][2][3][4][5].…”

“…2. Charts of temperature change(1,2) and death rate of microorganisms(3,4) in the wall (1, 3) and central(2,4) areas during sterilization of grape compote in 1-82-1000 glass jars according to the multilevel high-temperature mode with heat recovery.…”

Efficient use of microwave EMF and multilevel high temperature sterilization modes in apple puree technology for dietetic nutrition

“…Canned food for dietetic nutrition needs to have a high nutritional value and some technologies for their production envisage additional introduction of certain nutrients required for functional nutrition into the food product [1,2,3,4]. Nevertheless, it is a significant practical task to find manufacturing technologies that guarantee maximum preservation of the nutrient composition of the raw material and thereby provide a high nutritional value of the finished product.…”