11/30/2023 0 Comments Apple juice ph scaleThe cooling temperature of juice after filling into containers also varies widely - from 20 ☌ to 50 ☌. At the same time, contrary to popular belief, the recommended sterilization regimes assume for the lower level of the sterilization temperature - the lower level of the sterilization duration, and vice versa, a more severe temperature regime is used for a longer time. In the instructions for various technological lines for the production of apple juice, as well as in the scientific and technical literature, the heat treatment modes vary within wide limits: the sterilization temperature is from 94 ☌ to 120 ☌ and the sterilization time is from 20 s to 120 s. This is also important from the point of view of energy saving since, in addition to quality, a decrease in the pasteurization temperature by 10 ☌ gives an energy saving of 10%. and the type of canned product (direct juice or reconstituted juice). The presented data in the scientific literature on the required values of the time and temperature of sterilization fluctuate within wide boundaries, since they depend, incl. As a general principle, high temperatures and short holding times lead to significantly less negative changes in product quality than equivalent low temperatures and longer processing times in terms of achieving a technological effect. There is an opinion that the heat treatment has the most significant effect on the quality of the finished product. Modern technology for the production of apple juice should ensure the nutritional and taste qualities of the juice, which are characteristic of apples as raw materials, as well as the high stability of the product during storage. 1 IntroductionĪccording to the current international documents, fruit and / or vegetable juice is a liquid product that is not fermented, but fermentable, obtained from healthy, ripe, fresh or preserved by cooling fruits, berries, vegetables or from semi-finished juices, which were stored under aseptic conditions from one or more mixed species, having a taste, color and aroma characteristic of the juice of fruits, berries and vegetables from which it is produced, canned by physical means. This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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