Open AccessTECHNOLOGY OF APPLE COMPOTE PRODUCTION FOR BABY FOOD WITH A HIGH CONTENT OF NATURAL INGREDIENTS
Author(s) -
М. А. Ахмедов,
A. F. DEMIROVA,
M. M. Rakhmanova,
F.S. Asimova,
I.A. Hajibeyova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/941/1/012014
Subject(s) - blanching , sterilization (economics) , raw material , microwave , food science , pulp and paper industry , food products , food processing , materials science , recipe , baby food , environmental science , process engineering , engineering , chemistry , business , telecommunications , organic chemistry , finance , exchange rate , foreign exchange market
The most promising direction of improving food technologies for baby food is the use of new technical solutions that ensure maximum preservation of natural ingredients contained in the initial plant raw materials in the finished product. To do this, instead of the traditional process of blanching in water, microwave blanching is proposed directly in glass jars in microwave EMF (ultrahigh frequency electromagnetic field) with a frequency of 2400 MHz for 1.5 minutes, after which syrup is poured at a temperature level of 980C, prepared with the addition of infusion extracted from secondary products, followed by sealing of cans and sterilization according to a new gentle sterilization regime with a preliminary increase in the temperature level of the semi-finished product by processing it in microwave EMF before sealing cans, for 1.5 min.