Innovative technology for sterilization of fruit and vegetable raw material

Innovative resource-saving technologies have been developed and tested under the conditions of canning factories. Heating with hot water or in a super-high frequency oven before sealing makes it possible to significantly increase the initial temperature of canned products before their sterilization,...

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Bibliographic Details
Published in:Russian agricultural sciences 2015, Vol.41 (1), p.63-65
Main Authors: Kas’yanov, G. I., Demirova, A. F., Akhmedov, M. E., Daudova, T. N., Akhmedova, M. M.
Format: Article
Language:English
Subjects:
Agriculture
Biomedical and Life Sciences
Canning industry
Electromagnetism
Energy
Fatalities
Food preservation
Fruits
Heat
Life Sciences
Methods
Plant Biochemistry
Raw materials
Sterilization
Storage and Processing of Agricultural Products
Temperature effects
Vegetables
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Summary:Innovative resource-saving technologies have been developed and tested under the conditions of canning factories. Heating with hot water or in a super-high frequency oven before sealing makes it possible to significantly increase the initial temperature of canned products before their sterilization, as well as to lower the temperature difference between the most and the least heated points, reduce the duration of sterilization regimes for canned products, and ensure the essential economy of heat energy. New sterilization regimes can be used in manufacturing various assortments of canned products from fruit and vegetable raw material.
ISSN:1068-3674
1934-8037
DOI:10.3103/S1068367415010097