GOST 32742-2014
INTERSTATE STANDARD
Semi-finished products
FRUIT AND VEGETABLE PURE ASEPTIC CANNED
Specifications
semi-finished products. Aseptically canned fruit and vegetable puree. Specifications
MKS 67.080.10
67.080.20
Introduction date 2016-01-01
Foreword
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, renewal and cancellation
About the standard
1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of the Canning and Vegetable-Drying Industry of the Russian Academy of Agricultural Sciences (GNU VNIIKOP of the Russian Agricultural Academy)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of June 25, 2014 N 45-2014)
Voted for adoption:
Short name of the country according to MK (ISO 3166) 004-97 | Abbreviated name of the national standards body |
|
Ministry of Economy of the Republic of Armenia |
||
Kyrgyzstan | Kyrgyzstandart |
|
Rosstandart |
4 By order of the Federal Agency for Technical Regulation and Metrology dated July 9, 2014 N 775-st, the interstate standard GOST 32742-2014 was put into effect as the national standard of the Russian Federation from January 01, 2016.
5 INTRODUCED FOR THE FIRST TIME
Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet
1 area of use
1 area of use
This standard applies to fruit and vegetable purees made from fresh or kept fresh or quick-frozen whole or peeled fruits or vegetables by grinding and/or mashing their edible parts, without subsequent separation of the juice or pulp, sterilized and packaged by aseptic preservation (hereinafter referred to as puree).
Aseptically preserved purees are semi-finished products and are intended for use in the production of juice products, food products for baby food, as well as in various branches of the food industry.
2 Normative references
This standard uses normative references to the following interstate standards:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import
GOST ISO 750-2013 Fruit and vegetable processing products. Determination of titratable acidity
GOST ISO 762-2013 Fruit and vegetable processing products. Determination of the content of mineral impurities
GOST 1721-85 Fresh table carrots harvested and supplied. Specifications
GOST 1722-85 Fresh table beet harvested and supplied. Specifications
GOST 1726-85 Fresh cucumbers. Specifications
GOST ISO 2173-2013 Fruit and vegetable processing products. Refractometric method for the determination of soluble solids
GOST ISO 2448-2013 Fruit and vegetable processing products. Determination of ethanol content
GOST 4428-82 Tangerines. Specifications
GOST 4429-82 Lemons. Specifications
GOST 6828-89 Fresh strawberries. Requirements for procurement, supply and sale
GOST 6829-89 Fresh blackcurrant. Requirements for procurement, supply and sale
GOST 6830-89 Fresh gooseberries. Requirements for procurement, supply and sale
GOST 7968-89 Fresh cauliflower. Requirements for procurement, supply and sale
GOST 7975-2013 Food fresh pumpkin. Specifications
GOST 8756.1-79 Canned food products. Methods for determining organoleptic indicators, net weight or volume and mass fraction of constituents
GOST 8756.18-70 Canned food products. Methods for determining the appearance, tightness of containers and the condition of the inner surface of metal containers
GOST 13908-68 Fresh sweet pepper. Specifications
GOST 14192-96 Marking of goods
GOST 16270-70 Fresh apples of early ripening. Specifications
GOST 16524-70 Fresh dogwood
GOST 19215-73 Fresh cranberries. Requirements for procurement, supply and sale
GOST 20450-75 Fresh lingonberries. Requirements for procurement, supply and sale
GOST 21405-75 Fresh small-fruited cherry plum. Specifications
GOST 21450-75 Black currant fruits
GOST 21713-76 Fresh pears of late ripening. Specifications
GOST 21714-76 Fresh early ripening pears. Specifications
GOST 21715-2013 Fresh quince. Specifications
GOST 21832-76 Fresh apricots. Specifications
GOST 21833-76 Fresh peaches. Specifications
GOST 21920-76 Large fresh plum and cherry plum. Specifications
GOST 21921-76 Fresh cherry. Specifications
GOST 21922-76 Fresh cherries. Specifications
GOST 26313-84 Processed products of fruits and vegetables. Acceptance rules, sampling methods
GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26671-85 Processed fruits and vegetables, canned meat and meat and vegetables. Sample preparation for laboratory analysis
GOST 26927-86 Food raw materials and products. Methods for the determination of mercury
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26932-86 Food raw materials and products. Lead determination methods
GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
GOST 26935-86 Canned food products. Tin determination method
GOST 27572-87 Fresh apples for industrial processing. Specifications
GOST 28038-2013 Fruit and vegetable processing products. Methods for the determination of mycotoxin patulin
GOST 29270-95 Fruit and vegetable processing products. Methods for the determination of nitrates
GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30349-96 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organochlorine pesticides
GOST 30425-97 Canned food. Method for determining industrial sterility
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 30710-2001 Fruits, vegetables and products of their processing. Methods for determination of residual amounts of organophosphate pesticides
GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic
GOST 31904-2012 Food products. Sampling methods for microbiological testing
GOST 32161-2013 Food products. Method for determining the content of cesium Cs-137
GOST 32163-2013 Food products. Method for determining the content of strontium Sr-90
GOST 32164-2013 Food products. Sampling method for the determination of strontium Sr-90 and cesium Cs-137
GOST 32249-2013 Juice products. Determination of ethyl alcohol by enzymatic method
Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.
3 Terms and definitions
In this standard, the terms according to are used, as well as the following term with the appropriate definition:
3.1 fruit (vegetable) puree, aseptically preserved: Puree-like fruit (vegetable) food product subjected to heat treatment and cooling in a stream, packaged in sterilized packaging, sealed under sterile conditions, providing long-term storage of fruit (vegetable) puree under specified conditions.
4 Classification
Puree is made of the following types:
- fruit puree;
- vegetable puree;
- concentrated fruit puree;
- concentrated vegetable puree.
5 Technical requirements
5.1 Purees are made in accordance with the requirements of this standard according to technological instructions and recipes in compliance with the requirements, or regulatory legal acts in force in the territory of the state that adopted the standard.
5.2 Characteristics
5.2.1 In terms of organoleptic characteristics, purees must meet the requirements specified in Table 1.
Table 1
Name of indicator | Characteristic |
Appearance | Homogeneous puree-like fluid mass without particles, fibers, skins, seeds, stalks and leaves. Allowed: The presence of single seeds in the puree of blueberries, raspberries, blackberries, wild strawberries (strawberries), lingonberries, blueberries, cranberries, red and black currants, mountain ash and chokeberry, gooseberries; Presence of hard gum particles in quince and pear puree |
Taste and smell | Well-defined, characteristic of fruits (vegetables) that have undergone heat treatment, from which puree is made. Foreign taste and smell are not allowed |
Consistency | Puree-like, fluid mass. Allowed: Minor flaking of the liquid; For a concentrated puree, a thicker but fluid mass |
Uniform throughout the mass, characteristic of the color of used ripe fruits or vegetables that have undergone heat treatment |
5.2.2 Requirements for the physical and chemical parameters of puree are given in table 2.
table 2
Name of indicator | Indicator value |
Mass fraction of ethyl alcohol in puree, %, no more | |
Mass fraction of mineral impurities, %, not more than: | |
In strawberry (strawberry), raspberry and vegetable puree | |
Rest puree | Not allowed |
Foreign matter | Not allowed |
Puree name | Mass fraction, %, not less than: |
|
soluble solids | titratable acids |
|
Fruit purees: |
||
apricot | ||
quince | ||
cherry plum | ||
lingonberry | ||
cherry | ||
blueberry | ||
pear (from cultivars) | ||
blackberry | ||
from honeysuckle | ||
strawberry (strawberry) | ||
strawberry | ||
viburnum | ||
dogwood | ||
cranberry | ||
redcurrant | ||
gooseberry | ||
from kiwi | ||
lemon | ||
raspberry | ||
tangerine | ||
cloudberry | ||
sea buckthorn | ||
peach | ||
mountain ash | ||
plum | ||
thorny | ||
tkemal | ||
cherry | ||
bird cherry | ||
blueberry | ||
chokeberry | ||
prunes | ||
blackcurrant | ||
persimmon | ||
apple (from cultivars) | ||
Vegetable purees: |
||
squash | ||
carrot | ||
tomato | ||
pumpkin | ||
cucumber | ||
from broccoli | ||
from cauliflower | ||
from sweet pepper | ||
from beets | ||
Notes where is the mass fraction of soluble solids in the original puree. |
||
5.2.5 Microbiological indicators of puree must meet the requirements of industrial sterility (for canned food of group D - fruit puree, for canned food of group A - vegetable puree, for canned food of group B - tomato puree) and meet the requirements or regulatory legal acts in force on the territory of the state that adopted standard.
5.3 Requirements for raw materials
5.3.1 The following raw materials are used for the production of puree:
- fresh small-fruited cherry plum according to GOST 21405;
- cherry plum and fresh large-fruited plum according to GOST 21920;
- fresh quince according to GOST 21715;
- fresh apricots according to GOST 21832;
- fresh cranberries according to GOST 20450;
- fresh cherries according to GOST 21921;
- fresh pears of early ripening according to GOST 21714;
- fresh pears of late ripening according to GOST 21713;
- fresh blackberries;
- fresh blueberries;
- fresh honeysuckle;
- fresh viburnum;
- fresh dogwood according to GOST 16524;
- fresh kiwi;
- fresh turn;
- fresh strawberries (strawberries) according to GOST 6828;
- fresh cranberries according to GOST 19215;
- fresh gooseberries according to GOST 6830;
- fresh lemons according to GOST 4429;
- fresh raspberries;
- tangerines according to GOST 4428;
- fresh cloudberries;
- fresh sea buckthorn;
- fresh peaches according to GOST 21833;
- fresh rowanberry;
- fresh chokeberry (chokeberry);
- fresh red currant;
- fresh black currant according to GOST 21450, GOST 6829;
- fresh cherries according to GOST 21922;
- fresh blueberries;
- fresh bird cherry;
- fresh persimmon;
- fresh apples according to GOST 27572;
- fresh apples of early ripening according to GOST 16270;
- fresh apples of late ripening;
- fresh zucchini;
- fresh cauliflower GOST 7968;
- fresh broccoli;
- table carrots according to GOST 1721;
- fresh cucumbers according to GOST 1726;
- fresh sweet pepper according to GOST 13908;
- fresh table beet according to GOST 1722;
- fresh tomatoes;
- fresh food pumpkin according to GOST 7975;
- frozen vegetables;
- quick-frozen fruits.
The raw materials used for the manufacture of mashed potatoes, in terms of safety, must comply with the requirements, or regulatory legal acts in force in the territory of the state that adopted the standard.
It is not allowed in the production of puree to use flavors, aromatic extracts and essences obtained from fruits or vegetables of the same name or other fruits or vegetables, dyes, coloring extracts, products of aqueous extraction of crushed raw materials, pulp, peel and other individual parts of fruits or vegetables, in including those obtained with the use of additional enzymatic processing for the purpose of thinning, concentrated juices, sweeteners, chemical preservatives (including sorbic and benzoic acids) and other food additives and processing aids.
5.4 Packaging
5.4.1 Puree is packaged in transport packaging.
5.4.2 Transport packaging and closures must be designed for use in the food industry and comply with the requirements or regulations in force in the territory of the state that adopted the standard.
Transport packaging and closures must ensure the safety of products and their compliance with the requirements of this standard throughout the entire shelf life, subject to the conditions of transportation and storage.
Recommended types of packaging for filling and packaging of puree are given in Appendix A.
5.4.3 The limit of permissible negative deviations of the net weight of the transport package from the nominal one must comply with GOST 8.579.
5.4.4 It is allowed to use other materials and types of packaging, subject to compliance with the regulatory legal acts in force in the territory of the state that adopted the standard for materials used in contact with puree, and ensuring that the integrity, quality and safety of products are maintained during transportation and storage.
5.5 Marking
5.5.1 Marking of transport packaging - in accordance with the requirements or regulatory legal acts in force in the territory of the state that adopted the standard, and GOST 14192 with the following addition:
On the package (label) indicate manipulation signs: "Temperature limit".
Name recording examples:
1 Semi-finished product. Apple puree, aseptically preserved.
2 Semi-finished product. Plum puree, concentrated, aseptically preserved.
6 Acceptance rules
6.1 Acceptance rules - in accordance with GOST 26313 and this standard.
Puree is taken in batches. A batch is considered a certain amount of puree of the same name, equally packaged, manufactured by one manufacturer according to one document in a certain period of time, accompanied by shipping documentation that ensures product traceability.
6.2 The quality of puree in terms of organoleptic and physico-chemical parameters, the net weight of the transport packaging unit, the quality of packaging and labeling are checked in each batch (except for mineral impurities).
6.3 The frequency of checking toxic elements, patulin mycotoxin, pesticides, nitrates, radionuclides, mineral impurities is set by the manufacturer in the production control program.
6.4 Control of safety indicators of puree is carried out in accordance with the requirements or regulatory legal acts in force in the territory of the state that adopted the standard.
6.5 Microbiological quality control of puree is carried out in accordance with the requirements in force in the territory of the state that adopted the standard.
GOST 32164 GOST ISO 2173 or regulatory documents in force in the territory of the state that adopted the standard; or regulatory documents in force on the territory of the state that adopted the standard; 7.9 Determination of radionuclides - according to GOST 32161, GOST 32163.
7.10 Determination of industrial sterility - according to GOST 30425.
8 Transport and storage
8.1 Transportation and storage - according to the regulatory documents in force on the territory of the state that adopted the standard.
8.2 The expiration date is set by the manufacturer. Recommended shelf life of puree is given in Appendix B.
Appendix A (recommended). Recommended transport packaging for filling and packaging of puree
A.1 Puree is packed:
- in aseptic stationary tanks with a capacity of up to 20 dm3, made of non-corrosive materials;
- bag-to-box ("Bag-in-Box")* packaging with a capacity of 10 to 50 dm3 with aseptic bags-liners made of combined polymeric materials;
________________
- metal and polymer barrels with a capacity of not more than 200 dm3 with aseptic bags-liners made of combined polymeric materials;
- metal aseptic containers with a capacity of not more than 1000 dm3, made of non-corrosive materials.
A.2 Packing in transport packaging - according to the regulatory documents in force in the territory of the state that adopted the standard.
It is allowed to pack mashed potatoes in other transport packaging approved for use in the food industry.
B.1 Recommended shelf life, during which the puree retains its quality at a relative humidity of not more than 75% and a temperature of 0°C to 20°C:
- in "bag-in-box" type packaging* - 12 months;
________________
* This information is recommended and is provided for the convenience of users of this standard.
- metal and polymer barrels with aseptic bags-liners made of combined polymer materials - 12 months;
- stationary aseptic tanks - 6 months;
- metal aseptic containers - 10 months.
Bibliography
UDC 664.859:006.354 MKS 67.080.10
67.080.20
Keywords: semi-finished products, aseptically preserved fruit and vegetable puree, fruit puree, vegetable puree, concentrated fruit puree, concentrated vegetable puree
____________________________________________________________________________
Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2014
Puree is packaged in glass and metal jars with a capacity of up to 3 dm3 or more.
When packing in a container with a capacity of not more than 3 dm3, the puree is heated to 85-90°C and then subjected to sterilization. When packing in a container with a capacity of more than 3 dm3, the puree is heated to 95-97°C, immediately corked, laid on its side for 10-15 minutes to sterilize the upper empty space and lids and transferred to storage without sterilization.
Puree in glass and metal jars with a capacity of not more than 3 dm3 is sterilized in autoclaves at 90 ° C for fruit puree with high acidity, at 100 ° C for all other fruits and berries. Puree from dark-colored fruits and berries is packed only in glass jars (black currant, cherry, cranberry, blueberry, blueberry).
Canned semi-finished puree products with chemical preservatives (sulphurous acid, sorbic acid, sodium benzoate) are used only as semi-finished products for the confectionery industry. Introduce chemical preservatives immediately after wiping, avoiding long delays. Usually puree canned when it is cooled to 40-50°C. Preservatives are added to the mixer in a closed tank with a stirrer in the form of a solution. When sulfiting puree, it is better to use a balloon with sulfur dioxide. Given the toxicity of sulfuric acid, desulphurisation is a must before using it in the food industry. The main task of desulfitation is not only to ensure that the finished product contains a residual amount of SO2 within acceptable limits (not more than 0.002%), but also to get rid of extraneous unpleasant taste and smell.
Desulfitation is usually carried out by simple boiling with water in enameled or stainless steel cooking apparatus. Add sugar for cooking the product only after reaching the required completeness of desulfation. The viscosity of the puree affects the desulfitation process, so hot water is added several times during desulfitation.
The best way to preserve mashed semi-finished products is aseptic preservation.
For aseptic preservation and storage of fruit purees, the A9-KLU complex is used, in which the puree is sterilized by injecting live steam and sequentially cooled in an atmospheric and vacuum cooler, then stored in tanks with a capacity of 100 m3 under aseptic conditions.
A puree concentrate is a puree obtained by physically removing a portion of its water content in order to increase the content of soluble solids by at least 50%. It can also be made by mixing concentrated fruit and/or vegetable purees.
Fruit paste refers to concentrated purees. It is a natural product obtained by boiling mashed potatoes from one or two types of fruits, as well as a mixture of fruits and vegetables. Depending on the types of raw materials used, the paste is produced with a content of 20-60% dry matter. The technological process for the production of puree for pasta is similar to the production of sterilized puree. The difference is that the wiping should be carried out on a built-in rubbing machine with a sieve opening diameter of 1.2; 0.8 and 0.4 mm. Finer grinding of the mass is necessary to give the finished product a more delicate, homogeneous consistency.
So, for example, they produce paste from grapes of light and dark-colored Central Asian varieties. The grapes are washed, inspected, destemmed on a destemming machine. The berries are blanched in a screw heater for 5-8 minutes at 100°C, then wiped on a mashing machine.
Two-component pastes are prepared on the basis of grape puree: grape-plum and grape-apple. Prepared purees are sterilized in heat exchangers at 100°C for 120 s or at 110°C for 30 s, then cooled to 75-80°C and fed to a vacuum apparatus for boiling. The boiled mass is heated to 85 ° C and packed in a container with a capacity of 10 liters. canned food enzymatic puree
Paste in jars with a capacity of 0.25-1 dm3 is sterilized in autoclaves at 100°C for 25-40 minutes, depending on the capacity of the container. The finished paste should have a smeared or slightly granular texture, a uniform, close to natural color, and a sour-sweet taste. For quince and pear paste, the presence of stony cells is allowed, for grape paste - crystals of tartar, soluble in water at 70 ° C. Fruit and berry and fruit and vegetable pastes made from fruit pulp with added sugar are popular abroad. Fruit and vegetable pastes (watermelon, watermelon-tomato and tomato-apple) are obtained by boiling fresh pureed watermelon pulp in vacuum evaporators or by boiling a mixture of fresh tomatoes and apples or from semi-finished mashed products prepared in an aseptic way. The paste has a pleasant taste and aroma, bright red color; can be used in the preparation of various culinary dishes.
Sauces are pureed fruit mass boiled down with sugar. Sauces include apple sauce, which has a high solids content (up to 23%), vegetable marrow sauce (up to 22% solids), as well as canned semi-finished products for public catering (onion sauce, pumpkin sauce). Sterilized puree is first obtained from fruits and vegetables according to the technology adopted for sterilized puree. The mashed mass is placed in a double-walled boiler with a stirrer and sifted sugar is added to it in a ratio of approximately 10:1. The mixture is thoroughly mixed, brought to a boil and boiled at a boil until the solids content is not less than 21%, in apricot sauce is not less than 23% solids.
The taste of the sauce is affected by the sugar-acid coefficient, therefore the best quality sauces are made from fruits containing 0.4-0.6% acids.
After boiling, the sauce is quickly packaged at a temperature not lower than 85°C. The sauce is packed in prepared glass or metal lacquered jars with a capacity of up to 1 dm3. Filled cans are immediately sealed and transferred for sterilization at 100°C for 12-18 minutes, depending on the capacity of the container.
Technology for the production of fruit and berry natural puree in the production of baby food.
Prepared raw materials, as in other cases of canning, are blanched until softened, but not boiled.
Blanching is carried out taking into account the type of raw material, variety, degree of maturity and characteristics of the scalder. However, the blanching time for apples and pears should not exceed 15 minutes, for stone fruits - 10 minutes at a temperature of 100 °C. Black currants, gooseberries are blanched for 3-8 minutes in water at a temperature of 90-100 °C. The amount of water should be 10-15% of the mass of raw materials. Berries such as strawberries and raspberries do not blanch. In the process of blanching, it is necessary to ensure uniform heating of fruits and berries.
Rubbing fruits and berries is carried out immediately after blanching: pome fruits and berries on rubbing machines, and stone fruits - on rubbing machines with wire whips or with rubber-lined whips. The resulting mass is again wiped on a finisher with a sieve opening diameter of 0.4 mm. The quality of rubbing is controlled by the absence of crushed seeds, skins, parts of the seed chambers and coarse parts of the fruit pulp in the puree.
Heating, packing and corking. Mashed potatoes can be heated in open boilers and tubular heaters to a temperature of at least 85 ° C, and in the case of hot filling - at least 95-97 ° C.
Natural puree is packed in glass or lacquered tin containers with a capacity of not more than 1 dm3 and corked (sealed). By agreement, packing of puree in jars with a capacity of up to 3 dm3 is allowed. Black currant, cherry, cranberry, blueberry puree is packaged only in glass containers.
Sterilization. Closed cans of type I-82-1000 are sterilized according to the formula 25-30-25 minutes at a temperature of 100 ° C and a pressure of 147 kPa. This sterilization mode is designed for natural fruit and berry puree.
The mass fraction of solids in natural puree should be at least 13% for apricot and cherry, 12 for plum and blackcurrant, 11 for apple and 8.5% for strawberry.
UDC 664:66-9
MICROWAVE STERILIZATION OF APPLE PUREE © 2015 Yu.M. Egorov, Yu.A. Kozhevnikov, V.V. figurskaya
The aim of the research was to determine the modes of static exposure of the electromagnetic microwave field to the samples of apple puree, after which there will be no souring and spoilage of the product for a long time at room temperature storage in hermetically sealed containers, as well as modeling the obtained modes in dynamics, i.e. implementation of microwave sterilization of applesauce in a stream.
To ensure long-term storage of applesauce, sterilization is currently used - heat treatment (holding at 120 ° C for 30 minutes), in which all microorganisms die in it, but all the useful qualities of apples are lost. When processed by an electromagnetic microwave field, the temperature of the puree, at which putrefactive microorganisms die, lies in the range of 85-
90 oC. With such sterilization, the field and thermal effects on the puree are very short-lived (vitamins do not have time to decompose), which allows you to save more useful substances in applesauce than with traditional sterilization. In addition, microwave sterilization significantly speeds up the technological process and significantly reduces energy costs for processing a unit of product. The most effective is the use of microwave sterilization using aseptic bag-in-box packaging, i.e. containers with sterilized internal surfaces and having necks with a built-in valve and tap, in which products can be stored without a refrigerator for more than a year.
The results obtained made it possible to formulate the requirements for a technological installation for sterilization of apple puree by a microwave field, as well as to develop a technical task for its manufacture.
Key words: apple puree, sterilization, electromagnetic microwave field, quality, energy saving.
The purpose of research was to determine the effects of electromagnetic static microwave field modes on the apple sauce samples, after which there will be no souring and spoilage of the product for a long time at room temperature storage in sealed containers to simulate obtained modes in the dynamics, i.e. implement microwave applesauce sterilization in the stream.
To ensure the long-term storage apple sauce sterilization is currently being used, that is heat treatment (holding at 120 °C for 30 minutes), in which all microorganisms are killed, but with all the useful qualities of apples are lost. When processing the microwave electromagnetic field sauce temperature, to kill off putrefaction microorganisms is in the range 85-90 °C. When sterilizing field and thermal effects on the sauce are very short (vitamins do not have time to decompose), allowing you to keep in applesauce more nutrients than traditional sterilization. Besides microwave sterilization significantly accelerates the process and reduces the energy consumption per unit during product processing. The most effective use of microwave sterilization is using aseptic "bag in a box" packaging, i.e. sterilized containers with inner surfaces and having a neck with integrated valve and tap, in which products can be stored without refrigeration for more than a year.
The results obtained allowed us to formulate requirements for the microwave field apple sauce sterilization device and also to develop a technical specification for its manufacture.
Key words: applesauce, sterilization, electromagnetic microwave field, quality and energy efficiency.
Introduction. It is known from scientific literature and practice that the treatment of products with microorganisms by an electromagnetic microwave field of a certain power leads to the death of the latter, not only due to thermal, but also due to field effects. The papers give examples of microwave technologies using microwave generators developed on the basis of magnetrons from household microwave ovens.
The use of such generators in technological installations for
processing of agricultural products significantly reduces their cost.
Research on the experimental processing of apple puree by an electromagnetic microwave field was carried out at the production of KONEKS LLC together with the Gorizont Design Bureau.
Purpose of research. Determine the modes of static impact
electromagnetic microwave field on samples of apple puree, after which there will be no souring and spoilage of the product for a long time at room temperature storage in hermetically sealed containers. Simulate the obtained modes in dynamics, i.e. carry out microwave sterilization of applesauce in a stream.
Methodology, result
research. There are three sources of microorganisms in the process of making applesauce:
1. Putrefactive formations that remain in apples when they are crushed and rubbed.
2. Fungi and mold from the air of the surrounding space.
3. Microorganisms on the inner walls of containers for packaging and storage.
Assuming that the main source of microorganisms is contained in the original product, and not in the air and not on the walls of the container, apples were taken for research, partially rotten (by 10-15%).
Apples were rubbed on a grater to the state of puree, which was placed in plastic rectangular transparent containers with a volume of 200 ml and subjected to treatment with a microwave field of the same power (800 W) for various times. After treatment with a microwave field, the containers were closed with lids providing
sufficient tightness. Containers with processed puree were stored at room temperature 18-20°C.
Temperature measurements were carried out with a tester with a thermocouple, which was immersed in the puree at various points immediately after microwave treatment (for batch III). The temperature spread over the volume of the container is explained by the inhomogeneity of the microwave field in the experiment. Three batches of samples were processed by the microwave field.
Party I - samples No. 1-4, Party II - samples No. 6-10, Party III - samples No. 11-15. The processing time for each sample is given in the table.
Sample processing time
No. Processing time, min. Temperature after processing, °С Processing date
1. 0 18 28.09.09
2. 2.0 09/28/09
3.3.0 28.09.09
4. 1.0 09/28/09
6. 1.0 02.10.09
7. 1.5 02.10.09
8. 2.0 02.10.09
9. 2.5 02.10.09
10.3.0 02.10.09
11. 1.0 52-71 10/16/09
12. 1.5 69-90 10/16/09
13. 2.0 77-100 10/16/09
14. 2.5 100-102 10/16/09
15. 3.0 100-102 10/16/09
I batch of samples was stored in two states of puree in containers showed, for weeks at room temperature, that samples No. 1 and No. 4 have traces of 28.09.09 to 09.10.09. Fermentation check: No. 1 (without microwave processing) -
fermentation began in a day, No. 4 (treatment with a microwave field for 1 min) - visible fermentation began after three days. Samples No. 2 and No. 3 (treatment with a microwave field for 2 and 3 minutes, respectively) had no traces of fermentation and had the taste of fresh puree.
The second batch of samples was stored for one month at room temperature from 02.10.09 to 02.11.09. Sample No. 6, treated with a microwave field for 1 min, visually fermented after three days: the lid was swollen, leakage of the liquid phase of puree from the container was observed . Sample No. 7, treated with a microwave field for 1.5 min, had only visible traces of fermentation in the form of bubbles in the product, but the container lid was not swollen. Samples No. 8, 9 and 10 had no visible signs of fermentation and tasted like fresh puree.
In the third batch of samples, with the same microwave treatment modes as batches I and II, the temperature of the puree was measured for each mode (table), but the samples were not left for storage, because Microorganisms could be introduced into the processed puree with a thermocouple.
From the foregoing, it follows that in puree samples treated with a microwave field
for two minutes or more, no fermentation process is observed. With these processing modes, the temperature of the puree lies in the range of 80-100 °C.
For a more accurate determination of the lower temperature limit,
ensuring the absence of fermentation of apple puree during microwave sterilization, an experiment was conducted in dynamics, i.e. processed by microwave field of apple puree in a continuous stream. For this purpose, an experimental setup was created (figure), consisting of a pump that takes mashed puree from a storage bin at 70 ° C and pumps it through a microwave reactor (in the form of a waveguide load), to which a microwave generator with an output power of 1.5 kW.
A two-magnetron microwave generator and a waveguide water load were used in the experiment. The rinsing outlet of the steam apple chopper pump was used to extract the puree. From this outlet, through an adapter from 040 to 010, the puree was fed to the waveguide load for treatment with a microwave field and poured into a container for taking control samples.
Experiment scheme
On November 20, 2009, applesauce was processed in a stream at the same experimental unit.
Set the pump capacity to provide maximum
possible consumption of puree through the waveguide load. The temperature of the puree at the outlet of the waveguide load was 70°C. First, a control sample No. 1 was taken (without treatment with a microwave field) with a volume of 3
l. Then one magnetron was turned on (microwave power ~ 900 W). After 1.5 min (the time the experimental setup reached the operating mode), the temperature of the puree at the exit from the waveguide load was 83-85°C. In this mode, a control sample No. 2 with a volume of 3 liters was selected.
When the second magnetron was switched on (which corresponded to an approximately twofold increase in the microwave power), the passage of the puree through the waveguide load stopped after 15 sec. This is explained by the fact that with such microwave power and the installed
pump performance, the puree in the waveguide load boils quickly, creating a vapor lock that the pump could not pump. Another puree sample (no. 3) was taken during the operation of the microwave generator on one magnetron. The temperature of the puree at the output of the waveguide load was 85°C. Each jar immediately after loading the puree was rolled up with a lid. The samples were left for storage at room temperature in the laboratory of the CONEX plant.
After a month of storage (December 22, 2009), these samples were examined. In all samples, the lids on the jars were not swollen, and there were no visible signs of puree fermentation near the side surfaces of the jars. Puree in sample No. 1, selected by pumping through
waveguide load without turning on the microwave generator (i.e., without treatment with a microwave field), had areas of white mold on the surface, a neutral smell and taste of a slightly fermented product. The puree in sample No. 2, taken when pumping through a waveguide load with a microwave generator turned on (i.e., treated with a microwave field), had a clean (without mold) surface, the smell and taste of freshly prepared puree, and the dry matter content was normal and was 10.5 units. Gelling of the puree from samples #1 and #2 went well. Puree in sample
No. 3 had no signs of fermentation either on the surface under the lid or on the walls of the jar. This pattern was left
(without opening the lid) for further storage.
The purpose of the next experiment on the above-described installation was microwave sterilization of apple puree in large volumes (significantly more than 3 liters) with further storage of puree for 65 days. The temperature of apple puree at the outlet of the waveguide load was in the range of 85-87 °C. First, the puree was taken into four three-liter jars, which were immediately rolled up with lids, then about 70 liters of puree were loaded into a sterile plastic bag inserted into a plastic two-hundred-liter barrel. In the barrel, the puree was left open to cool for a day in the production room. If the barrel is immediately closed with a lid to limit the access of microorganisms from the outside, then the puree “steams” due to its large amount during too slow cooling, leading to a deterioration in the quality characteristics of the puree. In three-liter jars, mashed potatoes cooled faster than in a barrel, and did not have time to “steam”. Three-liter jars with mashed potatoes were sent to the laboratory for storage, and mashed potatoes in a barrel with a closed lid were stored in the production room from 03/29/2010 to 06/11/2010.
After 75 days of storage, these puree samples were examined. The first sample of puree in a plastic barrel was examined. A layer of white mold about 10 mm thick was observed on the surface of the puree. After removing the mold and extracting part of the puree from the depths, it turned out that the puree has a normal color, the taste is sour and there is a smell of fermentation. The plastic bag in which the puree was stored for 75 days was not swollen. (If there were putrefactive microorganisms in the puree, the bag would have swelled after a week of storage.) This suggests that the fermentation did not occur from microorganisms, initially
were in the puree before microwave sterilization, and from mold that got into the puree from the air when cooling in the open for a day after microwave sterilization. Dry value
substances in the puree was 6.0 units, which clearly indicated the fermentation process.
Puree samples in three-liter jars had green mold spots on the surface under the lids (there was air between the surface of the puree and the lids). After removing the mold, the quality of the puree taken from the depths of the cans was checked. The puree had the smell, taste and color of freshly pureed puree. The value of dry matter in each sample was at least 10.0 units, which indicates the complete absence of fermentation in the puree. The last sample of puree was examined in a three-liter jar No. 3, treated with a microwave field on November 20, 2009 (there was practically no air layer between the surface of the puree and the lid). This sample was stored for 7 months (210 days). No mold was found on the surface of the puree. The puree had the smell, taste and color of fresh puree. The value of dry matter is normally 10.0 units.
Assuming that the density p and heat capacity from apple puree obtained after grinding on a steam machine have the values p = 1.056 g/cm, c = 0.956 cal/g deg. , it is possible to estimate the energy consumption for microwave sterilization of a unit mass of puree. The volume of the waveguide load tube located in the microwave field, through which apple puree is pumped, is 14 cm. Knowing the output power of the microwave generator operating on one magnetron (900 W), and assuming that all of it is absorbed by the puree,
P = 4.19 t s AT/g, where P is the output power of the microwave generator [W]; m - mass of puree [g], (t = 14.78 g); c - specific heat capacity of puree
[cal/g deg]; AT - temperature increment [deg]
in time r [s]. You can find the heating time of this volume of puree by 15 °C (from 70 to 85 °C) when passing through the waveguide load. This time is equal to one second (r = 0.956 s). Therefore, the performance
of this experimental setup is (14.78 g x 3600 s = 53200 g/h) 53.2 kg/h. Pump power providing such
performance should be no more than 0.1 kW. The power of the microwave generator consumed from the network, taking into account its efficiency, is 1.3 kW. Therefore, the total power is assumed to be 1.4 kW. Then, at a puree processing speed of 53.2 kg/h, 1.4 kWh of electricity will be consumed, i.e. 0.0263 kWh is spent per 1 kg of puree, and 26.3 kWh per 1 ton. At the cost of 1 kWh of electricity
4.6 rubles, microwave sterilization of 1 ton of applesauce will cost 121 rubles. In addition, it is necessary to take into account the costs of aseptic bag-in-box packaging and cooling of mashed potatoes from 85 to 40 ° C, which are determined by the cooling method: water, air, electric refrigerator, or something else. It is also necessary to determine the payback period of such sterilization technology.
The studies described above and their results suggest that puree obtained from almost any type of fruit and vegetable product can be subjected to microwave sterilization. Obviously, for each type of puree, it is necessary to select the appropriate modes of processing by an electromagnetic microwave field.
1. The results of the experiment on the processing of apple puree with an electromagnetic microwave field show that one of the sources of microorganisms in apple puree (putrefactive formations) is completely eliminated by microwave sterilization at 85 ° C, which ensures the storage of puree almost fresh at room temperature for seven months, and possibly more.
2. It is necessary to ensure minimal contact of the sterilized puree with air, which is a source of other microorganisms - fungi and mold from the surrounding space. This is done by the design of all
technological process of microwave sterilization of apple puree.
3. The elimination of the third type of microorganisms is ensured by the use of aseptic bag-in-box packaging (“bag in a box”), which is used when storing sterilized products for up to a year or more and which can very organically fit into the technological process of microwave sterilization of apple puree.
4. To avoid "steaming" puree in large volumes, immediately after microwave sterilization, it must be cooled to a temperature of 40 ° C and only then loaded into aseptic bag-in-box packaging.
The results obtained made it possible to formulate requirements for
technological installation according to
sterilization of apple puree by a microwave field, as well as to develop a technical task for its manufacture.
Literature
1. Panasenko, V.I. Influence of heating by microwaves of decimeter range on microorganisms / V.I. Panasenko // Proceedings of the All-Union Scientific and Technical Conference. - Moscow, 1985. -S. 22.
2. Influence of microwave electromagnetic fields on a bacterial cell / VV. Ignatov, V.I. Panasenko, A.P. Pidenko and others // Proceedings of the All-Union Scientific and Technical Conference. - Saratov, 1978. - S. 127.
3. Medico-biological aspects of the use of microwave heating for thermal processing of food products / I.V. Lerina, L.I. Pedenko, B.I. Beletsky and others // Proceedings of the V All-Union Scientific and Technical Conference. - Moscow, 1985. - S. 26-29.
4. Technological modes of microwave sterilization of molasses solutions / A.M. Ostapenkov, V.A. Matisov, V.A. Bukanova. - Moscow: TsNIITEI food industry, 1977.
5. Dodonov, A.M. The use of microwave radiation in food technology / A.M. Dodonov, Ya.G. Muravin
// Food and processing industry. - 1998. - No. 4. - S. 55-57.
6. Creation of power addition devices for generators on magnetrons for application in technologies / D.S. Strebkov, Yu.M. Egorov, M.Yu. Ross, Yu.M. Shchekochikhin, V.G. Chirkov // Vestnik VIESKh. - 2012. - 1(6). - S. 54-62.
7. Main directions of biotechnological development of renewable energy for the production of alternative fuels from vegetable raw materials / D.S. Strebkov, Yu.M. Egorov, M.Yu. Ross, Yu.M. Shchekochikhin, V.G. Chirkov // Vestnik VIESKh. - 2012. - 1(6). - S. 43-51.
8. Patent of the Russian Federation No. 2394357 MPK 03V9 / 10 “Device for adding the powers of generators on magnetrons” / Egorov Yu. 06/10/2010, BIK 10, 2010.
9. RF patent No. 2356187 MPK K05V6 / 64 "Device for microwave heating of liquid dielectric media in containers" / Vladimir Ivanovich Artamonov (YaI), Nadezhda Ivanovna Alekseeva (YaI), Valery Artavazdovich Vartanyan (YaI), Yury Mikhailovich Egorov (YaI) , Ivanov Viktor Efremovich (YaI), Mayevsky Vladimir Alexandrovich (K-C); Patent holder Federal State Unitary Enterprise Moscow Machine-Building Production Enterprise Salyut, Application 2007146964 dated 12/20/2007, publ. 05/20/2009, BIK No. 5, 2010.
10. Patent of the Russian Federation No. 2392733 MPK H03V9 / 10 “Device for adding the powers of two microwave generators on magnetrons” / Artamonov Vladimir Ivanovich (YaI), Alekseeva Nadezhda Ivanovna (YaI), Vartanyan Valery Artavazdovich (YaI), Egorov Yury Mikhailovich (YaI), Mayevsky Vladimir Aleksandrovich (YaI), Sobchenko Yury Aleksandrovich (YaI); Patent holder Federal State Unitary Enterprise Moscow Machine-Building Production Enterprise Salyut, Application 2009120126 dated May 28, 2009, publ. 06/20/2010, BIK No. 6, 2010.
1. Panasenko V.I. Vlijanie nagreva mikrovolnami decimetrovogo diapazona na mikroorganizmy, Materialy Vsesojuznoj nauchno-tehnicheskoj konferencii, Moscow, 1985, p.22.
2. Ignatov V.V., Panasenko V.I., Pidenko A.P. i dr. Vlijanie jelektromagnitnyh polej SVCh-diapazona na bakterial "nuju kletku, Materialy Vsesojuznoj nauchno-tehnicheskoj konferencii, Saratov, 1978, p.127.
3. Lerina I.V., Pedenko L.I., Beleckij B.I. i dr. Mediko-biologicheskie aspekty ispol "zovanija SVCh-nagreva dlja teplovoj obrabotki pishhevyh produktov, Materialy V vsesojuznoj nauchno-tehnicheskoj konferencii, Moscow, 1985, pp. 26-29.
4. Ostapenkov A.M., Matisov V.A., Bukanova V.A. Tehnologicheskie rezhimy SVCh sterilizacii melassovyh rastvorov , Moscow, CNIITJeI pishheprom, 1977.
5. Dodonov A.M., Muravin Ja.G. Ispol "zovanie SVCh-izluchenija v tehnologii pishhevyh produktov, Moskva, Pishhevaja i pererabatyvajushhaja promyshlennost". 1998, no 4, pp. 55-57.
6. Strebkov D.S., Egorov Ju.M., Ross M.Ju., Shhekochihin Ju.M., Chirkov V.G. Sozdanie ustrojstv slozhenija moshhnostej generatorov na magnetronah dlja primenenija v tehnologijah APK , Vestnik VIJeSH 1(6), 2012, pp.54-62.
7. Strebkov D.S., Egorov J.M., Ross M.Ju., Shhekochihin J.M. Osnovnye napravlenija biotehnologicheskogo razvitija vozobnovljaemoj jenergetiki dlja proizvodstva al "ternativnyh vidov topliv iz rastitel" nogo syr "ja, Vestnik VIJeSH 1 (6), 2012, pp. 43-51.
8. Patent RF No. 2394357 MPK O3B9/10 “Ustrojstvo slozhenija moshhnostej generatorov na magnetronah” [“The device for addition of generators power on magnetrons”], Egorov Ju.M., Ivanov I.M., Artamonov V.I., Jusupaliev U., Zajavka 2008139512 from 07.10.2008, publ. 06/10/2010, BIK 10, 2008.
9. Patent RF No. 2356187 MPK N05B6/64 "Ustrojstvo dlja SVCh-nagreva zhidkih dijelektricheskih sred v emkostjah" ["Device for microwave heating of liquid dielectric media in tanks"), Artamonov Vladimir Ivanovich (RU), Alekseeva Nadezhda Ivanovna (RU) , Vartanjan Valerij Artavazdovich (RU), Egorov Jurij Mihajlovich (RU), Ivanov Viktor Efremovich (RU), Maevskij Vladimir Aleksandrovich (RU) May 20, 2009, BIK No 5, 2010.
10. Patent RF No. 2392733 MPK H03B9/10 "Ustrojstvo slozhenija moshhnostej dvuh SVCh-generatorov na magnetronah" ["The device for the power addition of two microwave generators on magnetrons"], Artamonov Vladimir Ivanovich (RU), Alekseeva Nadezhda Ivanovna (RU ), Vartanjan Valerij Artavazdovich (RU), Egorov Jurij Mihajlovich (RU), Maevskij Vladimir Aleksandrovich (RU), Sobchenko Jurij Aleksandrovich (RU) opubl. June 20, 2010, BIK 6, 2010.
Egorov Yury Mikhailovich - Researcher, All-Russian Scientific Research Institute of Electrification of Agriculture (VIESH) (Moscow). Email: [email protected]
Kozhevnikov Yuri Alexandrovich - Ph.D. tech. Sci., Head of the Biofuel Laboratory, All-Russian Scientific Research Institute for Electrification of Agriculture (VIESH) (Moscow). Email: [email protected]
Figurskaya Vera Vladimirovna - employee of Konex LLC (Moscow). Email: [email protected]
Information about authors
Egorov Yuri Mikhailovich - Senior Researcher, FSBRI "All-Russian Scientific and Research Institute of Agriculture Electrification" (Moscow). Email: [email protected]
Kozhevnikov Yuri Aleksandrovich - Candidate of Technical Sciences, head of the Biofuels laboratory, FSBRI "All-Russian Scientific and Research Institute of Agriculture Electrification" (Moscow). Email: [email protected]
Figurskaya Vera Vladimirovna - employee Ltd "Koneks" (Moscow). Email: [email protected]
Members:1. "Agusha"
2. "Winnie"
3. "Gerber"
4. Nutricia
5. "Theme"
6. "Frutonyanya"
Winner: "Frutonyanya"
Popular selection
The largest number of votes was given for apple puree for baby food under the brands Agusha, Vinny, Tema, Frutonyanya. According to the results of the popular vote, apple puree of the Agusha trademark was in the lead.
Selection of the winner of the "Test Purchase"
O. Faizimatova, expert of the testing center:“In the manufacture of children's puree of the Vinnie trademark, a starch thickener was used, which can be poorly absorbed by the child's body. The mass fraction of solids in apple puree of the Tema trademark was only 13%. The best result - 15.4% - was shown by mashed potatoes of the Frutonyanya trademark. This sample is the winner."
Out-of-competition expertise
E. Kozhevnikova, expert of the testing center:“Gerber and Nutricia branded applesauce has successfully passed the entire range of laboratory tests.”
Everything's under control
Fruit puree is sold both in glass jars and in multilayer cardboard packaging. Glass is environmentally friendly, but if a glass jar of puree is left in the light for a long time, vitamin C is destroyed in the product, and the puree may slightly change color and taste. This will not happen with puree in a cardboard package. Some manufacturers specially cover the jar with a colored protective film from light and dust.
In fruit and vegetable purees for baby food prepared by pasteurization, preservatives and food additives should be absent. The only preservative that can legally be in a jar of fruit puree is vitamin C, which is ascorbic acid. If you're just starting weaning foods, don't buy purees that contain sugar and starch.
The label must indicate at what age the child can be given this product. Also, the manufacturer must write how much you can store an open jar of puree. Puree should be of uniform consistency, light beige color and without foreign inclusions.
Tasty Tips
S. Sinitsyn, chef
Oatmeal with fruit filling
Oatmeal - 2 cups, milk - 300 ml, water - 300 ml, apple - 1 piece, wine vinegar - 2.5 ml, butter, salt, honey - to taste, strawberry jam - for decoration.
Mix milk with water and bring to a boil. Add salt, sugar and oatmeal to boiling milk. Mix thoroughly, bring to a boil, cover and cook over low heat until tender.
Pour sugar into a frying pan, pour in a little water and cook over high heat until light brown. Cut the peeled apple into slices, lightly sprinkle with wine vinegar, add to the caramel and fry for two minutes.
Put butter, honey and apples into the porridge, mix. When serving, decorate the porridge with strawberry jam.
Valuable information
Questions answered by I.Vokayeva, specialist in baby nutrition
I. Vokaeva:“Raw materials for baby food are subject to mandatory certification. The composition may contain vitamin C, which is the main factor for the formation of immunity in a child and protection against colds. The starch in the puree can slightly change the taste of the product. Russian manufacturers have learned how to make high-quality baby food, especially fruit and vegetable purees. Domestic baby food is not inferior to imported in terms of taste and benefits.
I decided to make my own and here is the recipe that worked for me :)
Proportions for applesauce
Apples (sour) -
Sugar - 1.5 cups;
Water - 3/4 cup
How to make applesauce with sugar
1.
good apples (without damage), rinse, peel, remove the core and cut into large cubes;
2.
in a saucepan (enamelled) combine sugar and water, mix well, add apple slices. Bring to a boil and simmer over low heat, stirring occasionally, for 20 minutes. Crush soft apples with a crush (like mashed potatoes);
3.
transfer the puree to clean, sterilized jars, cover with sterilized lids. Place the jars in a saucepan with warm water (water reaches the shoulders of the jar) and sterilize for 10 minutes. Roll up.
4.
store in a cool, dark, ventilated place.
Features of cooking applesauce and taste
How to install jars in a sterilization pan
When sterilizing, it is necessary that the distance between the banks themselves and between the banks and the walls of the pan be at least
A napkin or cloth is usually placed at the bottom of the sterilization pan so that the adhesion between the jars and the bottom is maximum - the jars will stand more stable.
Basic information. This group of canned food includes fruit and berry purees, fruits and berries mashed or crushed with sugar, pastes, sauces and seasonings. There are many common technological operations and requirements for raw materials in the production technology of these canned food. Fruit and berry puree is both a finished product and a starting material for the preparation of pastes, sauces and seasonings. Fresh, sterilized or chemically preserved puree is also used to make other products, such as marmalade. Fruit and berry puree and fruits and berries mashed or canned with sugar are produced in the largest quantities.
Sterilized fruit and berry puree. It is a pureed mass of fresh or frozen fruits and berries softened by heating. It is most expedient to prepare mashed potatoes from fresh raw materials. Nutrients are well preserved in it, and the coarse parts of fruits and berries are removed when rubbed. Therefore, foods made from mashed potatoes have a high nutritional value. Fruit and berry puree is eaten very rarely due to its high acidity. It is used for jelly, fillings, jam production.
The assortment of fruit and berry puree is very diverse. It is prepared from almost all types of fruits and berries. The most common puree is apricot, quince, pear, plum, peach, blackcurrant, apple. Puree from wild raw materials is widespread: lingonberries, blueberries, cornelian cherry, cranberries. Puree is prepared from one type of fruit or berry.
Zoned varieties are used to make puree, but the best are those whose fruits and berries have a small seed nest or small seeds, thin peel and non-coarse-fibered pulp. If varieties are used that do not meet these requirements, then the waste of raw materials during wiping increases somewhat. It is recommended to process raw materials immediately after their collection, since long-term storage reduces the mass fraction of sugars, the quality of puree deteriorates. The maximum shelf life on the raw material sites of strawberries, raspberries, blackberries and blueberries is 8 hours, apricots and cherries - 12 hours, peaches, plums, sweet cherries - a day; apples and pears of summer varieties - two days, etc.
Washing. Fruits and berries coming for processing are thoroughly washed in special washing machines with clean running water until all contaminants are completely removed. The type of washing machine is chosen taking into account the type of processed raw materials. Strong mechanical damage to raw materials during washing is unacceptable. Raspberries, blackberries, strawberries, cloudberries are washed under a shower at a water pressure of not more than 50 kPa, other berries - in washers and shakers or under a shower, stone fruits and rubies in washers and shakers or fan washers, apples and pears - in drum and fan washing machines. If the raw material is not significantly contaminated, then it is first inspected and then washed.
Inspection. Well-washed fruits and berries are fed to the sorting and inspection conveyor or to the insect conveyor with a roller (belt) cloth to remove impurities and raw materials unsuitable for processing: heavily dented, rotten, moldy, contaminated, damaged by pests, etc. Sorted fruits of the second once washed in the shower.
Blanching. To soften the pulp of fruits and berries and facilitate its separation from the coarse parts (seeds, skins, etc.), as well as to destroy the enzymes, the raw material is blanched. This increases the yield of the finished product, prevents the oxidation of polyphenols, and as a result of the hydrolysis of protopectin in puree, the mass fraction of pectin increases. Raw materials are blanched in screw or shaft blanchers. For the processing of fruits of stone fruit (apricots, cherries) and pome (apples, pears) crops, a continuous screw scalder is used (Fig. 36). The manufacturer-bone of the scalder depends on the diameter and pitch of the screw and the speed of its rotation. Screw scalders with a capacity of 1 t/h are often used. The fruits are blanched to such a state that they do not lose their shape, but are soft and easily crushed. Excessive heating causes darkening of the pulp and dilution of the product with condensate.
In each specific case, empirically, depending on the type, variety, degree of ripeness and size of the fruit, as well as on the design of the scalding equipment, the duration of raw material boiling is determined. At a temperature of 100°C, apples, pears, cherry plums, sloes are treated for no more than 15 minutes, stone fruits - no more than 10 minutes.
Lingonberries, dogwood, cranberries, red and black currants, gooseberries are blanched in water at a temperature of 90...100°C for 3...8 minutes. The amount of water should be 10 ... 15% by weight of the berries. Berries with fragile pulp (blueberries, blackberries, strawberries and raspberries) are not blanched. In the process of blanching, it is necessary to strictly ensure that the raw materials are heated evenly.
Rubbing. After blanching, fruits and berries are rubbed on special machines. During wiping, the crushed mass of fruit and berry raw materials is separated from seeds, seed nest chambers and peel. To do this, the heated mass of fruits and berries is passed through sieves with cells ∅ 0.7 ... 1.5 mm. The fruits of stone fruit crops are wiped on rubbing machines with wire scourges, with rubber overhead scourges or on a special wiping machine (Fig. 37).
The fruits of pome crops are processed on a universal rubbing machine KPU-M with a capacity of 5 ... When using a double masher, the fruits first enter the upper part of it, where, when rubbed through a sieve with holes ∅ 1.5 mm, the seeds and skin are removed. Then the wiped mass enters the lower part of the machine - into the finisher with sieves with holes ∅ 0.5 ... 0.8 mm. During finishing, the fruit and berry raw material is additionally crushed, it is given a uniform consistency and coarse particles are completely removed.
Heating. To better preserve the quality of the finished product, mashed potatoes are heated before packaging in open two-body digesters (MZS-244a, MZS-2446), special tubular or screw heaters such as KTP-2, TII TK.
Packing and capping. When producing sterilized puree, it is packaged in various containers depending on the type of product: from cherries, blueberries, cranberries, blueberries and black currants only in glass containers and corked with varnished lids; mashed potatoes of other types both in glass and lacquered tin containers. The capacity of the container depends on the purpose of the product: for sale in the distribution network - up to 1 liter, for public catering - up to 3 liters, and for industrial processing - in cans of 10 liters. Puree is packed in containers only when hot. The temperature when packing in containers up to 3 liters should not be lower than 85 ° C, and in jars for 10 liters. not lower than 95°С.
The containers used for packaging are thoroughly washed in washing machines. The lids are wiped, placed in nets with the outer side up and washed. If the lids are intended for sealing bottles with hot filling puree, they are treated in boiling water for 2...3 minutes, and then for 20..25 minutes with steam at 100°C.
Sterilization. Banks with mashed potatoes immediately after packing and sealing are sterilized in autoclaves at a pressure of 147 kPa (1.5 atm). The sterilization mode is shown in Table 10. Acid raw material puree is sterilized at a lower temperature (actually pasteurized) and more quickly. After sterilization, the products are cooled in autoclaves until the water temperature in them drops to 40°C. Then the jars are washed, dried in special machines and sent to the warehouse.
When packing puree in large jars, for example, 10 liters, hot filling without sterilization is often used. In this case, the puree is heated to a temperature not lower than 97°C and packaged in jars, which are pre-heated thoroughly with steam. Banks are corked with lids and placed in wooden cages. To sterilize the lids, the cells with jars are laid on their side for 10-15 minutes, and then placed vertically for cooling. The sterilized puree is stored in the warehouse of finished products at a temperature of 0...20°C with a relative humidity of 75...80%. The warehouse of finished products must be ventilated.
Ready fruit and berry sterilized puree must meet the requirements of OST 18-268-76. In appearance, the puree should consist of a homogeneous, evenly mashed mass without particles of the pulp of fruits or berries, without fibers, stalks, seeds, seeds and skins. In some cases, seeds are allowed in the finished product, but only those berries in which they are small; in pear and quince puree - stony fruit inclusions. Taste, smell and color should be natural, well expressed and characteristic of the fruits and berries from which the puree is made.
Types of product damage. When storing products in glass containers in warehouses with strong lighting, the color of the puree changes. If the seal is broken, microbiological spoilage is possible, and if the lacquer coating of cans or lids is broken, chemical bombardment is possible, especially in highly acidic purees.
Norms of consumption of raw materials. Technological consumption rates for fruits and berries and allowable waste and losses are shown in Table 11.
Fruit pastes. Obtained by boiling fresh, sterilized in 10-liter jars or desulphurized puree. Three types of pasta are produced with a mass fraction of solids of 18, 25 or 30%. Puree is boiled to the required concentration in two-body digesters or in vacuum apparatuses. Cookers are equipped with a stirrer for mixing the product, since if the mixture is poorly mixed during the boiling process, the mashed potatoes can burn. In vacuum machines, pasta is cooked better and the quality of the pasta is higher. The yield of the finished product depends on the mass fraction of solids in the puree, so it is important to harvest the fruits and berries used to obtain puree at the optimum degree of maturity with the highest mass fraction of dry substances. The finished product is packed hot in jars, sealed and sterilized at a temperature of 100°C. Pasta with a mass fraction of solids of 25 or 30% is packaged in jars of small capacity, and with a mass fraction of solids of 18% - in jars up to 3 liters.
Fruit sauces. Prepared from fresh, sterilized or desulphurized puree by boiling with sugar. They mainly produce apricot, quince, pear, peach, plum and apple sauces. Puree used for making sauces is rubbed a second time (finished) through a sieve with holes with a diameter of not more than 0.8 mm. Fruit puree is boiled in vacuum apparatuses or double boilers with a mechanical stirrer. Pre-sifted granulated sugar is added to the puree (for every 100 kg of puree, 10 ... 13 kg of sugar). The amount of added sugar depends on the mass fraction of solids in the puree.
In a vacuum apparatus or a two-barrel digester, mashed potatoes and sugar are thoroughly mixed and boiled until the sugar is completely dissolved and the mass fraction of solids in the finished apricot sauce is not less than 23, and in the rest - not less than 21%.
Sauces are packed in glass or varnished cans up to 1 liter. By special order of public catering enterprises, packing in containers up to 3 liters is allowed. When sealing cans under vacuum, the temperature of the sauce must be at least 70°C. and without vacuum - not lower than 85 ° C. Lacquered lids are used to seal jars. Immediately after packing and capping, the jars are loaded into autoclaves for sterilization (Table 12).
Fruit sauces are a favorable environment for the development of microorganisms, therefore, all operations for the development of sauces are carried out quickly and with careful fulfillment of the necessary sanitary requirements. The main requirements for the quality of fruit sauces (GOST 18077-72) are as follows: in appearance and consistency, the sauces must be homogeneous, without seeds, stones and coarse parts of fruits and berries. A slight darkening of the top layer of the sauce is acceptable. The taste, smell and color should be characteristic of the type of fruit and berries from which the sauce is prepared. For example, the color of apple sauce is light, with a pink or yellowish tinge, plum sauce is from light green to dark purple (depending on the color of the pulp characteristic of the pomological variety).
Fruit seasonings. Produced from fresh or sterilized apricot, plum and apple puree or a mixture of puree: from apples and lingonberries or plums. Puree used for seasonings must contain a certain amount of solids: apple and plum at least 10, apricot at least 12; the minimum allowable total acidity of apple puree is 0.7, apricot and plum puree is 0.9%.
Before boiling, the puree is finished through a sieve with holes with a diameter of not more than 0.8 mm and thoroughly mixed in digesters or vacuum cookers with sugar. For apricot and apple seasonings, sugar is taken at 18%, for plum and plum-apple seasonings - 20% by weight of puree. Puree is boiled down to 30% solids in apricot, apple and plum-apple seasonings and up to 35% in plum.
To give spices a specific flavor, a small amount of various spices is added. Cinnamon is used for all kinds of spices. Cloves are also added to lingonberry-apple, plum and plum-apple. The spices are finely ground and added to the puree after it has been boiled to the required concentration, while the heating of the equipment is turned off. If spices are added to boiling puree, then many aromatic substances are lost. After adding spices, the whole mass is mixed well and packaged in glass jars and bottles of small capacity, and only for public catering - in 3-liter jars. Seasonings are packaged in a hot state, at a temperature not lower than 80 ° C. The jars are sealed on vacuum sealing machines at a residual pressure of 53 kPa (400 mmHg).
Sterilize products in autoclaves at 100°C and a pressure of 118 kPa. The heating and cooling time for cans with a capacity of 500...1000 cm 3 is 20 minutes each, sterilization itself is 15...20 minutes, three-liter cans are 25 and 40 minutes, respectively.
Fruits and berries pureed or crushed with sugar. The production of this type of canned food is very widespread. They are prepared from fresh or frozen fruits and berries of the same species or a mixture thereof. Pureed fruits and berries from one type of raw material are produced in 24 types: from cherry plum, apples, gooseberries, strawberries, raspberries, wild berries, currants, mountain ash, sea buckthorn, etc .; pureed mixtures - 20 items: apples with pears, cherries, mountain ash, currants, plums, lingonberries and other wild berries. Crushed fruits and berries are produced from lingonberries, blueberries, wild strawberries (strawberries), cranberries, raspberries, plums, black currants, blueberries, feijoa and apples.
Raw materials must meet the requirements of standards or specifications for fresh or frozen fruits and berries. Fresh raw materials are inspected, washed and blanched (in the production of pureed fruits and berries) in the same way as in the production of puree. Prepared fruits and berries are wiped on a T1-KP2D double rubbing machine with holes with a diameter of 2 at first, then 0.8 mm (1.2 mm for medlar).
When producing crushed fruits and berries, stones are removed from plums on stone-punch machines, apples are peeled from the seed nest on apple peelers, blanched at a temperature of 100 ° C for 5 minutes and crushed into particles of 3 ... 5 mm in a fruit and vegetable crusher or meat grinder (top).
For the production of fruits and berries mashed with sugar, fruit and berry semi-finished products are also used, which are passed through a finisher with sieves with holes with a diameter of not more than 0.8 mm. This achieves a homogeneous mass and removes impurities if they accidentally get into the puree.
Simultaneously with the preparation of fruits and berries, sugar is also prepared. It is sifted through a sieve with holes ∅ 1 mm and passed through magnets to remove impurities. The mashed or crushed mass is mixed with sugar in accordance with the recipe (Table 13). Mixed in stainless steel mixers with constant stirring. If fruits and berries with sugar are produced using sorbic acid as a chemical preservative, then it is taken in an amount of 0.05% of the total mass of the product and added to the prepared sugar.
Table 13. Formulation of raw materials in the production of canned food "Fruits and berries, pureed or crushed with sugar"
The resulting mixture is heated in a vacuum apparatus or two-body digesters at 60...75°C. The mixture with sorbic acid must have a temperature of at least 75°C. The heated mass is deaerated and hot packed in glass or metal lacquered jars up to 1 liter and sealed with lacquered lids on vacuum-sealing or simple machines.
The packaging of fruits and berries mashed with sugar into containers made of thermoplastic materials with a capacity of 0.03 to 0.25 liters is widespread, followed by sealing by thermal welding on automatic lines of the Hassia type (Germany), etc. When packing in polymer containers the addition of sorbic acid to fruits and berries mashed with sugar is a must.
After capping, glass and metal jars with products are sterilized at a temperature of 95 or 100°C and at a pressure of 120 or 150 kPa, depending on the capacity of the jar and the type of product.
Finished products in accordance with the requirements of GOST 22371-77 must have a homogeneous mashed mass or a mass of crushed fruits without remnants of seed nests, seeds, stalks, spreading on a horizontal surface. The taste and smell are sweet and sour, pleasant, characteristic of these fruits, berries or their mixtures. Foreign tastes, odors and impurities should not be.
The mass fraction of solids is different depending on the type of canned food. For example, for apples 14%, apples with pears - 20%, blueberries, gooseberries, plums - 36%, sea buckthorn - 45%, strawberries, cranberries, etc. - 50%, mountain ash and blackthorn - 54%. The sugar content is also set by the standard, also depending on the type of canned food. For example, for apples 8%, blueberries - 31%, raspberries, blackcurrants - 45%, cherry plums, lingonberries, cranberries - 50%.
If fruits and berries are preserved with sorbic acid, then its mass fraction should not exceed 0.05%. Finished products are sent to the warehouse for labeling and storage. The label on the polymer container is applied to the lid with a special heat-resistant paint, so no additional labeling operation is required.
Safety engineering. In the production of canned food from mashed and crushed fruits and berries, special attention is paid to compliance with safety regulations when working with scalders, double boilers, heaters, vacuum evaporators. Violation of safety regulations can lead to serious injuries in the form of burns of varying degrees. Everyone working with thermal equipment must first familiarize themselves with the design of the apparatus, the purpose of all pipelines and instrumentation.
Control and measuring devices are installed in well-lit places of the apparatus so that it is convenient to observe them from the workplace. On the pressure gauges, the red line indicates the limiting pressure. Exceeding the allowable pressure can lead to rupture of the equipment, therefore, the operation of measuring instruments requires especially strict control.
Safety valves are kept in good working order and regularly (at least twice per shift) are purged. Only the chief mechanic of the enterprise has the right to regulate safety valves. The serviceability of pressure reducing valves (valves) is checked by a pressure gauge installed after the valve.
When using rotary double boilers, you cannot work with them when they are in an inclined position. In devices with mechanical agitators, it is necessary to monitor the heated surface and prevent its abrasion. Otherwise, steam can escape through the frayed areas.
Before starting steam into the heater, the lids are carefully clamped with lambs. Condensate in all devices is drained before starting steam. If the chambers are overfilled with condensate, hydraulic shocks are possible. When cleaning the coils of evaporator installations from carbon deposits, as well as when repairing the inside of the apparatus, all pipes supplying steam, water or boiled mass are turned off. It is necessary to start working inside the apparatus only after it has cooled down and good lighting has been established with low voltage electric current.
When repairing or maintaining heating equipment, warning signs are hung on valves that supply steam. All moving parts of the equipment must be guarded.
test questions
1. How do they differ from each other and what is common between fruit and berry puree, pasta, sauce and seasoning? 2. What are the requirements for raw materials? 3. What is the technology for preparing fruit and berry puree? 4. How are pasta and sauces prepared? 5. What technology is used to prepare fruits and berries mashed or crushed with sugar? 6. What are the requirements for finished products? 7. What container is used for the production of canned food from pureed and crushed fruits and berries? 8. What are the safety regulations for working with double boilers, scalders, preheaters and vacuum evaporators?
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