Nfluence of firming agents of structure of fruit and vegetables of tinned production
https://doi.org/10.47612/2073-4794-2021-14-3(53)-79-88
Abstract
Results of researches on application of firming agents at manufacturing of the tinned production, providing formation of the set structure of fruit and vegetables are resulted. Laws of preservation of structure of tinned fruit and vegetables depending on a kind of used firming agents, regime parametres of processing by them of raw materials, calcium or magnesium maintenances in finished goods are established. Methodical recommendations about application of firming agents of structure of fruit and vegetables are developed at the thermal processing which use will promote improvement of consumer characteristics of a domestic production.
About the Authors
E. M. Morgunova
RUE “Scientific and Practical Centre for Foodstuffs of the National
Academy of Sciences of Belarus”
Belarus
Belarus
Alena Mikhailovna Marhunova, PhD (Technical), Associate Professor, Deputy General Director for Standardization and Food Quality
220037, Minsk, Kozlova str., 29
L. M. Paulouskaya
RUE “Scientific and Practical Centre for Foodstuffs of the National
Academy of Sciences of Belarus”
Belarus
Belarus
Liudmila Mikhailovna Paulouskaya, Head of the Department of the Technologies of Canned Food Products
220037, Minsk, Kozlova str., 29
D. A. Safronova
RUE “Scientific and Practical Centre for Foodstuffs of the National
Academy of Sciences of Belarus”
Belarus
Belarus
Diana Anatolievna Safronova, the deputy the chief of department of technologies of conservation of foodstuff
220037, Minsk, Kozlova str., 29
T. I . Drobilina
RUE “Scientific and Practical Centre for Foodstuffs of the National
Academy of Sciences of Belarus”
Belarus
Belarus
Tatyana Ivanovna Drobilina, — the microbiologist of department of technologies of conservation of foodstuff
220037, Minsk, Kozlova str., 29
References
1. Sarafanova L. A. Pishchevye dobavki. Enciklopediya. Sankt-Peterburg, GIORD Publ., 2004. 792 p.
2. Matc S.A. Struktura i konsistenciya pishchevyh produktov. M. Pishche-vaya promyshlennost’ Publ., 1972. 239 p.
3. Nastol’naya kniga proizvoditelya i pererabotchika plodoovoshchnoj produkcii, pod redakciej Sinha N. K., H ’yu I. H. Sankt-Peterburg, Professiya Publ., 2013. 895 p.
4. Obrabotka fruktov i ovoshchej s ispol’zovaniem kal’ciya hloristogo, Zirax LLC, g. Moskva [Elektronnyj resurs]. URL: zirax.com (data obrashcheniya 23.07.2020)/
5. Kal’modulin [Elektronnyj resurs]. URL: https://wiki2.org/ru/%D0%9A%D0%B0%D0%BB%D1%8C%D0%BC%D0%BE%D0%B4%D1%83%D0%BB%D0%B8%D0%BD (data obrashcheniya 23.09.2020)
6. Skurihin I. M., Tutel’yan V. A. Tablicy himicheskogo sostava i kalorijnosti rossij-skih produktov pitaniya.— M., DeLi print Publ., 2007. 237 p.
7. Pitajtes’ s umom. Pishchevaya cennost’ i istochniki energii [Elektronnyj resurs]. /- URL: intelmeal.ru/nutrition/food_category.php (data obrashcheniya 14.08.2020)/
8. CXS 13-1981, Rev.1-2007 Konservirovannye tomaty. Standart Kodeksa. Katalog on-line, 2017. 8 p.
9. CXS 62-1981 Klubnika, konservirovannaya v bankah. Katalog on-line, 2019. 6 p.
10. CXS 99-1981 Standart Kodeksa na konservirovannyj tropicheskij fruktovyj salat. Katalog on-line, 2017. 10 p.
11. CXS 115-1981 Standart na marinovannye ogurcy (pikuli ogurechnye). Katalog on-line, 2021. 10 p.
12. CXS 260-2007 Standart na marinovannye frukty i ovoshchi. Katalog on-line, 2017. 6 p.
13. CXS 297-2009 Nekotorye konservirovannye ovoshchi. Regional’nyj standart Kodeksa (na zelenyj goroshek, saharnuyu kukuruzu, struchkovuyu fasol’, morkov’, zrelyj pererabotannyj goroh, sparzhu, serdcevinu pal’my). Katalog on-line. 2015, 28 p.
14. CXS 319-2015 Standart na opredelennye konservirovannye frukty (na konservirovannye mango, grushi, ananasy). Katalog on-line. 2018, 16 p.
15. GOST 34112-2017 Konservy ovoshchnye. Goroshek zelenyj. Tekhnicheskie usloviya. Minsk, BelGISS Publ., 2018. 12 p.
16. TR TS 029/2012 Trebovaniya bezopasnosti pishchevyh dobavok, aromatizatorov i tekh-nologicheskih vspomogatel’nyh sredstv. Minsk, BelGISS, 2013. 278 p.
17. Sanitarnye normy i pravila «Trebovaniya k pishchevym dobavkam, aromatizatoram i tekhnologicheskim vspomogatel’nym sredstvam», gigienicheskij normativ «Pokazateli bezopasnosti i bezvrednosti dlya cheloveka primeneniya pishchevyh dobavok, aromatizatorov i tekhnologicheskih vspomogatel’nyh sredstv», utv. postanovleniem Minzdrava ot 12 dekabrya 2012 g. № 195. Minsk, Minzdrav RB, 2013. 172 p.
18. CXS 192-1995, Rev.20-2019 Pishchevye dobavki. Obshchij standart Kodeksa. Katalog on-line. 2019. 490 p.
Review
For citations:
Morgunova E.M., Paulouskaya L.M., Safronova D.A., Drobilina T.I. Nfluence of firming agents of structure of fruit and vegetables of tinned production. Food Industry: Science and Technology. 2021;14(3):79-88. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-3(53)-79-88
Views: 197
Email this article 