Details

Autor(en) / Beteiligte

• Rakhmanova, M.M.
• Demirova, A.F.
• Akhmedov, M.E.
• Abdulkhalikov, Z.A.
• Daudova, T.N.
• Loretts, O.
• Vinogradov, S.
• Kukhar, V.
• Ojha, N.
• Ruchkin, A.

Titel

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

Ist Teil von

• E3S Web of Conferences, 2020, Vol.222, p.3005

Ort / Verlag

Les Ulis: EDP Sciences

Erscheinungsjahr

2020

Quelle

Elektronische Zeitschriftenbibliothek (Open access)

Beschreibungen/Notizen

• 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.