Abstract
High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content of soluble dry solids and high acidity, which allows to apply to them pasteurization processes as heat treatment. In comparison with sterilization processes, heat treatment of hermetically sealed canned food during pasteurization is implemented at temperatures less than 100°C.The article presents the results of the development of scientifically-based pasteurization modes for high-sugar canned food for industrial continuous-acting pasteurizers (CAP — continuous-acting pasteurizers) of open type with a temperature in the heating area less than 100°C. For today, such pasteurizers are widely spread due to the simplicity of their design, high productivity, with the option to reduce consumption of water, steam, electricity and to use it for the various types of packaging. So, the actual task of this article is the establishment of canned fruit pasteurization modes for such pasteurizers.The development of pasteurization modes for high-sugar canned food using strawberry jam as a sample was carried out in the experimental equipment simulating the operation of a continuous-acting pasteurizer. The studies were implemented to confirm that the developed modes of heat treatment in the CAP as a matter of fact provide industrial sterility of the produced high-sugar canned food. Optimal pasteurization modes have the following parameters: heat treatment in an autoclave sterilizer at a heating temperature of the heating medium 97°C and stage-by-stage cooling of the products with water at temperatures 70°C, 50°C and 30°C.
Highlights
The pasteurization process is preferable in comparison with the sterilization process in the subsequent manufacture of canned food for a range of products made of processed fruit
The high concentration of sugars and organic acids in combination with the low content of active water in high-sugar canned fruit lead to destruction of yeast, fungi and vegetative forms of bacteria during heat treatment with temperatures below 100 °C, which is typical for the processes of the canned food pasteurization
It was used to measure the temperature of the heating area in the autoclave and the temperature at the least heated point of the product; laboratory electric vertical autoclave VEE‐2–1–0.08–0.3–3 UHL (Russia) with automatic setting of heat treatment modes, with working pressure‐3 MPa and temperature of the heating area 135 °C
Summary
The pasteurization process is preferable in comparison with the sterilization process in the subsequent manufacture of canned food for a range of products made of processed fruit. These products include the group of high acidic products with pH less than 4.2 and high-sugar canned food with a content of soluble dry solids within the range from 57 to 72 %, such as marmalade, jam, confiture and etc. High-sugar canned food is obtained by boiling of fruits and berries with sugar till the desired concentration of soluble dry solids (sugars) Such canned food is characterized by the low content of active water αw — less than 0.75. The high concentration of sugars and organic acids in combination with the low content of active water in high-sugar canned fruit lead to destruction of yeast, fungi and vegetative forms of bacteria during heat treatment with temperatures below 100 °C, which is typical for the processes of the canned food pasteurization
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
