High-tech processing of secondary resources of winemaking

Kasyanov, G. I.; Davydenko, T.

doi:10.15673/fst.v11i1.302

Cited by 6 publications

(7 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Taking into account the increased temperature level of the product in the jars, by heating the fruit in the jars with saturated steam and pouring high-temperature (97-98 °C) syrup, it is possible to pasteurize the product using accelerated modes. Figure 1 shows the heating curves and expiration rate of microorganisms during pasteurization [16,17,18] of pear compote for dietary nutrition in jars of CKO 1-82-350 type with pulsed steam blanching of fruits in jars and pasteurization using a new accelerated regime: (1,2) and microorganism expiration rate (3,4) in the wall (1,3) and central (2,4) areas of the glass jar during pasteurization of pear compote for dietary nutrition using pulse-steam blanched fruit in jars.…”

Section: Resultsmentioning

confidence: 99%

“…Product quality is an important aspect in the implementation of any technological solution for food production [1,2,3,4], especially for dietary nutrition [5,6,7,8,9,10]. An important role in ensuring the quality of finished products when producing canned foods for dietary nutrition is played by technological features, both of the preliminary preparation of raw materials and the final mandatory stage in the production of canned foods, pasteurization.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

New technological and technical solutions in dietary pear compote production

et al. 2020

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

New technological and technical solutions in dietary pear compote production

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The part of the research is devoted to the assessment of physico-chemical parameters of secondary resources for processing grapes and other fruits [11,12]. The implementation of this direction allows increasing production efficiency and reducing the cost of finished products.…”

Section: The Development Of Methods Of Organic Farming In Grapes Cultmentioning

confidence: 99%

Environmental and Technological Problems of Rational Use of Secondary Resources for Processing Grapes

Bakhmet

Иванова

Касьянов

et al. 2019

KLS

View full text Add to dashboard Cite

Rational use of grapes processing resources is among environmental problems of AIC of Republics of the North Caucasus and Krasnodar Territory. Currently, waste from grapes processing is not practically used and worsen the ecological state of environment. The research subject is a technology based on the production of cryo-powder from pulp, squeeze, seeds and grapes skin grown in the foothill and mountainous regions. The prerequisites for research were previously performed author works on related topics. The data on vacuum SHF-drying of grape raw materials and subsequent grinding in a cryomiller are given. Modes of preparation of grape raw materials and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine beverages, are proposed. The principal feature is the use of whole grapes as a raw material, with skin and seeds. Physico-chemical parameters, the content of phenolic substances and organoleptic characteristics of wine beverages made according to the traditional technology and the beverage made from grape cryo-powders are studied. A comparative assessment is made. It is established that vacuum SHF-drying contributes to better preservation of the properties of raw materials and finished products. The organoleptic assessment has shown that wine beverages developed according to the proposed technology had a more intense color and a more pronounced taste of sweetness and acid than traditional wine beverages. The advantage of this technology is the ability to transport grape cryo-powders in unregulated temperature conditions to any point close to the consumer and carry out the production of nutritional food there.

show abstract

“…Improving technology using high-tech processes [1], for the production of foods with high consumer properties [2], is an important area of improving the efficiency of food technology processes. The production of pear compote requires a process of preliminary heat treatment of fruits-blanching [3,4], which is carried out in the solution of 0.1% acids (wine stone or lemon) and 5-10% sugar syrup (for boiling soft varieties) at a temperature of 90-100 °C without subsequent cooling in water.…”

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

View full text Add to dashboard Cite

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.

show abstract

High-tech processing of secondary resources of winemaking

Cited by 6 publications

References 5 publications

New technological and technical solutions in dietary pear compote production

New technological and technical solutions in dietary pear compote production

Environmental and Technological Problems of Rational Use of Secondary Resources for Processing Grapes

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

Contact Info

Product

Resources

About