Details

Autor(en) / Beteiligte

• Rakhmanova, M.M.
• Akhmedov, M.E.
• Demirova, A.F.
• Abdulkhalikov, Z.A.
• Zagirov, N.G.

Titel

Low-waste innovative production technology for canned quince compote, enriched with natural nutrients

Ist Teil von

• IOP conference series. Earth and environmental science, 2021-12, Vol.938 (1), p.12010

Ort / Verlag

Bristol: IOP Publishing

Erscheinungsjahr

2021

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Abstract The enterprises processing plant raw materials generate a fairly large amount of waste (secondary products), which can play an important role in solving food, environmental, and energy problems. This work improves the technology for the production of canned quince compote using a two-stage microwave heating of fruits and fruits filled with syrup prepared from infusion obtained from secondary products of cutting and peeling. It has been established that two-stage heating of fruits and microwave treatment of fruits filled with syrup in a glass jar promote an increase in the initial temperature of the product in the jars before sealing and thereby reduces the heat treatment modes. The infusion obtained from the secondary products of the heat-treated fruits provides a significant increase of biologically active components in the finished product. The experimental studies were used to construct a mathematical model for calculating the initial temperature of the product before sterilization, which makes it possible to establish intensive pasteurization modes. New modes of pasteurization of quince compote in various containers have been established. Physicochemical studies confirm the high quality of the finished product in terms of the content of biologically active components.