Low-waste innovative production technology for canned quince compote, enriched with natural nutrients

• Published in: IOP conference series. Earth and environmental science Vol. 938; no. 1; pp. 12010 - 12016
• Main Authors: Rakhmanova, M.M., Akhmedov, M.E., Demirova, A.F., Abdulkhalikov, Z.A., Zagirov, N.G.
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.12.2021
• Subjects: Biological activity; Food preservation; Fruits; Heat treatment; Heat treatments; Mathematical models; Nutrients; Pasteurization; Raw materials; Sterilization; Syrup; Technology
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/938/1/012010

Abstract The enterprises processing plant raw materials generate a fairly large amount of waste (secondary products), which can play an important role in solving food, environmental, and energy problems. This work improves the technology for the production of canned quince compote using a two-stage microwave heating of fruits and fruits filled with syrup prepared from infusion obtained from secondary products of cutting and peeling. It has been established that two-stage heating of fruits and microwave treatment of fruits filled with syrup in a glass jar promote an increase in the initial temperature of the product in the jars before sealing and thereby reduces the heat treatment modes. The infusion obtained from the secondary products of the heat-treated fruits provides a significant increase of biologically active components in the finished product. The experimental studies were used to construct a mathematical model for calculating the initial temperature of the product before sterilization, which makes it possible to establish intensive pasteurization modes. New modes of pasteurization of quince compote in various containers have been established. Physicochemical studies confirm the high quality of the finished product in terms of the content of biologically active components.