E3S Web Conf.
Volume 161, 2020International Conference on Efficient Production and Processing (ICEPP-2020)
|Number of page(s)||4|
|Published online||15 April 2020|
An enhanced technology of pear compote production through direct blanching with sugar syrup in glass jars and a device for its implementation
1 FSBEO HE Dagestan State Technical University, Makhachkala, Russia
2 FSBEO HE Dagestan State Agrarian University named after M.M. Jambulatov, Makhachkala, Russia
* Corresponding author: email@example.com
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.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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