Application of microwave heating in the production of homogeneous paste from the fruits of small-fruited apple trees

The paper presents data on the chemical, physical and microbiological changes during storage of paste from the fruits of small-fruited apple trees processed with microwaves. After six month of storage the content of water soluble solids increased 1.02 times (from 21.50 % to 21.93 %). The sugar-acid...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-07, Vol.1052 (1), p.12008
Main Authors: Tipsina, N N, Koch, D A, Khizhnyak, S V, Demidenko, G A, Koch, J A, Strupan, E A
Format: Article
Language:English
Subjects:
Acidity
Aerobic microorganisms
Anaerobic microorganisms
Ascorbic acid
Fruit trees
Fruits
Microorganisms
Microwaves
Pectin
Trees
Yeasts
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Summary:The paper presents data on the chemical, physical and microbiological changes during storage of paste from the fruits of small-fruited apple trees processed with microwaves. After six month of storage the content of water soluble solids increased 1.02 times (from 21.50 % to 21.93 %). The sugar-acid index decreased 1.23 times (from 10.25 % to 8.35 %); the titratable acidity increased 1.13 times (from 9.92 g/dm 3 to 11.21 g/dm 3 ). The mass fraction of pectin substances decreased 2.51 times (from 2.31 % to 0.92 %) and the content of Vitamin C decreased 1.26 times (from 24.1 mg/100 g to 19.12 mg/100 g). The number of mesophilic aerobic and facultative anaerobic microorganisms did not exceed 200 colony-forming units (CFU) per gram. The number of yeasts did not exceed 260 CFU/g and the number of filamentous fungi did not exceed 620 CFU/g. No pathogenic or facultative pathogenic bacteria were found during all the period of storage.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1052/1/012008