Measures to optimize growth level and prevent the formation of oxymethyl furfural in the production of high sugar cannered products
Abstract
In most countries of the world, hydroxymethylfurfural is classified as a potentially dangerous carcinogenic substance that has a negative impact on human health. In this regard, there is a need to control this indicator in food. Currently in the Republic of Belarus there are no controlled standards for the content of hydroxymethylfurfural in canned products (with the exception of juice for baby food and specialized products), including high-sugar products. This article examines and analyzes the possible influence of technical and technological factors of production, as well as the physicochemical properties of raw materials on the level of accumulation of hydroxymethylfurfural in such high-sugar canned food as marmalade, jams, confitures and desserts.
About the Authors
T. J. Okuneva
Scientific-practical center for foodstuffs of the National academy of sciences of Belarus
Belarus
Belarus
Okuneva Tatyana Yuryevna, the chief specialist of department of technologies of conservation of foodstuff
29, Kozlova str., 220037, Minsk
L. M. Paulouskaya
Scientific-practical center for foodstuffs of the National academy of sciences of Belarus
Belarus
Belarus
Paulouskaya Liudmila Mikhailovna, head of the department of food preservation technologies
29, Kozlova str., 220037, Minsk
N. V. Komarova
Scientific-practical center for foodstuffs of the National academy of sciences of Belarus
Belarus
Belarus
Komarova Natalia Viktorovna, Ph.D (Technical), Deputy Director General for Research and Standardization
29, Kozlova str., 220037, Minsk
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Review
For citations:
Okuneva T.J., Paulouskaya L.M., Komarova N.V. Measures to optimize growth level and prevent the formation of oxymethyl furfural in the production of high sugar cannered products. Food Industry: Science and Technology. 2025;18(4):80-88. (In Russ.)
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