TECHNOLOGY OF APPLE COMPOTE PRODUCTION FOR BABY FOOD WITH A HIGH CONTENT OF NATURAL INGREDIENTS

The most promising direction of improving food technologies for baby food is the use of new technical solutions that ensure maximum preservation of natural ingredients contained in the initial plant raw materials in the finished product. To do this, instead of the traditional process of blanching in water, microwave blanching is proposed directly in glass jars in microwave EMF (ultrahigh frequency electromagnetic field) with a frequency of 2400 MHz for 1.5 minutes, after which syrup is poured at a temperature level of 980C, prepared with the addition of infusion extracted from secondary products, followed by sealing of cans and sterilization according to a new gentle sterilization regime with a preliminary increase in the temperature level of the semi-finished product by processing it in microwave EMF before sealing cans, for 1.5 min.

Optimization of explants in vitro sterilization protocol of some deciduous tree species

One of the methods of obtaining planting material of deciduous plants, in particular common ash (Fraxinus excelsior L.), broad-leaved linden (Tilia platyphyllos Scop.) and silver birch (Betula pendula Roth) is microclonal propagation. Asepticity of explants is a prerequisite for microclonal plant propagation. Chemical sterilization with liquid substances is mostly used for this purpose. The mode of decontamination is influenced by a number of factors, in particular the genotype of the plant. The purpose of the study was to optimize the sterilization protocol of F. excelsior, T. platyphyllos and B. pendula explants for microclonal propagation. For research, 20–30 cm of shoots isolated from 12-year-old T. platyphyllos, 10-year-old B. pendula, and 15-year-old F. excelsior in February-March 2021 were used. Plant material was cultured according to conventional methods on a nutrient medium MS (Murashige & Skoog, 1962). Biotechnological methods were used (plant tissue culture in vitro, microclonal propagation). MS Excel software package was used to process the experimental data, the mean and its standard error were calculated. One-way analysis of variance (ANOVA) was performed to analyze the effect of explant sterilization on asepsis. The expediency of keeping plant material during the day in 0.1 % solution of «Samshit»  F. excelsior and 0.3 % solution «Fundazole»  T. platyphyllos and B. pendula is shown. The sterilization protocol of experimental plants (efficiency over 50 %) was optimized by using a stepwise method using 70 % ethyl alcohol, 1.0 % and 2.0 % AgNO3 and 2.5 % and 5.0 % NaClO. The effect of the sterilization regime of experimental plants on asepsis is statistically significant at the level of 5%. To initiate the explants, a culture medium according to the MS prescription was used with the addition of 0.25 mg/L kinetin and 2.0 g/L activated carbon. Further studies are aimed at developing a protocol for direct regeneration of microshoots of F. excelsior, T. platyphyllos and B. pendula under the action of components of the culture medium in vitro.

The biochemical composition of varieties and hybrids of Dagestan apricot and the improvement of the technology of processing them into canned compotes

Плодам, ягодам и продуктам их переработки принадлежит исключительная роль как богатейшим природным источникам витаминов-антиоксидантов. В работе представлены результаты исследований по изучению биохимического состава сортов и гибридов дагестанского абрикоса и совершенствованию технологии переработки их в консервированные компоты. Дагестан по своим природно-климатическим условиям является основной зоной промышленной культуры абрикоса в Российской Федерации, площади под которыми занимают более 3 тыс. га. Выявлены сорта плодов абрикоса с высокими товарно-технологическими показателями. Выполнены исследования традиционного стерилизационного режима, которые подтвердили характерные недостатки. Разработан и предложен высокотемпературный стерилизационный режим, который обеспечивает сокращение продолжительности тепловой обработки и повышение пищевой ценности. Разработанный режим стерилизации обеспечивает сохранение витамина С в готовом продукте на 1,4 мг/% выше, чем традиционный режим. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. Fruits and berries and their processed products play an exceptional role as the richest natural sources of vitamins-antioxidants. The paper presents the results of research on the study of the biochemical composition of varieties and hybrids of Dagestan apricot and improving the technology of processing them into canned compotes. Dagestan, according to its natural and climatic conditions, is the main zone of industrial apricot cultivation in the Russian Federation, the area under which occupies more than 3 thousand hectares. Varieties of apricot fruits with high commodity and technological indicators were identified. Studies of the traditional sterilization regime were carried out, which confirmed the characteristic shortcomings. A high-temperature sterilization mode of sterilization has been developed and proposed, which reduces the duration of heat treatment and increases the nutritional value. The developed sterilization mode ensures the preservation of vitamin C in the finished product by 1.4 mg/% higher than the traditional mode. The results obtained are of interest for implementation at plants processing plant raw materials.

A new method of preserving compote from grapes with preheating berries in cans with hot water

Качество консервированных продуктов во многом зависит от уровня совершенства технологии производства. В статье представлены результаты исследований по совершенствованию технологии производства консервированных компотов из винограда с использованием предварительного повышения температурного уровня продукта в банке с использованием нового технического решения, основанного на предварительном повышении температуры ягод винограда после расфасовки в банки, посредством заливки в банки горячей воды, которую заменяют сиропом более высокой температуры. Способ обеспечивает повышение температуры продукта на 20…22 °С и тем самым сокращение продолжительности режимов пастеризации и повышение пищевой ценности продукции. Представлена структурная схема усовершествованной технологии производства компота из винограда. Усовершествованная технология и новый режим стерилизации могут быть рекомендованы для внедрения на консервных предприятиях. The quality of canned food largely depend son thelevel of perfection of the production technology. The articlepresents the results of researchonimproving the technology of production of canned compotes from grapesusing a prelim in aryyincrea sein the temperature level of the productin the jarusing a new technical solution basedona prelim in aryincrease in the temperature of the grapes, afterpackaging in cans, bypouring intocan sbeforepouring thes yrup with hot water, whichisreplacedwith a syrup of a higher temperature. The method providesanin creasein the temperature of theproductby 20…22 °C and the rebyreduces the duration of pasteurization modesandin creases the nutritional value of the product. The structural scheme of the improved technology of production of compote from grapes is presented. Improved technology and a new sterilization regime can be recommended for implementation in canning enterprises.

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 results of research on the development of a new method of thermal sterilization of canned products with heat recovery and the design of the device for its implementation are presented. The shortcomings of the traditional sterilization regime have been studied and identified, and taking them into account, the regime of multilevel high-temperature thermal sterilization of grape compote in SCO 1-82-1000 glass jars with heat recovery, which provides the required level of industrial sterility and reduces the duration of heat treatment, has been developed. The device for multilevel high-temperature heat treatment has been designed. The developed technology has advantages, being that the product is heated from the entry temperature level to almost 90–93°C with the simultaneous cooling from 100 to 63–65°C carried out by heat exchange between the very glass jars with different temperatures, which appear simultaneously in the chambers with a heat carrier, the temperature of which for some is higher and for others is lower by 25–27°C.

Study on acrylamide accumulation in the model system based on animal raw materials depending on thermal treatment regimes

The aim of the investigation was to study an effect of thermal treatment parameters on the content of reducing sugars, amino acids and acrylamide in the meat model system depending on the thermal treatment regime. The authors studied an influence of the reaction of melanoidine formation on the concentration of amino acids and reducing sugars at different thermal treatment regimes and established a decrease in the total amino acid content by 7 % upon the standard sterilization regime and by 11 % when increasing the temperature or duration of thermal treatment. It was found that at the same temperature with an increase in duration of thermal treatment up to 50 min., the acrylamide level increased by 1.6 times. Exposure of the model samples to a temperature of 120 °С for 50 min. had the highest effect on the level of acrylamide accumulation compared to the traditional sterilization regime of canned foods for child nutrition and the regime with an increased temperature of up to 130 °С. The obtained data will allow developing new meat products with the reduced content of unsafe components for nutrition in early childhood.