Thesis: technology for the production of concentrated apple juice using the principles of nassr. Technology for preparing juices Technology for preparing juices in production

Plan

Section 1. Analytical literature review

1.1 Characteristics and range of juices and juice-containing drinks.

1.2 Chemical composition of juices and fruit drinks

1.3Technology for the production of juices and compotes

1.3.2 Technology for the production of compotes

1.4 Conditions and periods of storage of juices

1.5 New directions in the production of juices and compotes

Section 2. Development of a technological scheme for the production of concentrated apple juice

2.1 Characteristics and quality requirements for raw materials

2.1.1 Characteristics and quality requirements for auxiliary materials

2.2 Chemical composition of apples

2.3 Reception, transportation and storage conditions of concentrated apple juice.

2.4 Technology for the production of concentrated apple juice

2.5 Chemical composition of concentrated apple juice

Section 3. Experimental part

3.1 Objects, research methods

3.2 Studying the range of apple juice from foreign and domestic producers, which are sold in the city of Kharkov.

3.3 Study of compliance with the standards of organoleptic characteristics of apple juice.

3.4 Study of compliance with the requirements of standards of physical and chemical indicators of apple juice sold in Kharkov

Bibliography

Introduction

Relevance of the work:

Juice production is of great importance to humans. Everyone understands that for health it is necessary to get vitamins, and juices contain a significant part of them. Juices contain the following vitamins: vitamin C, vitamin P, folic acid, vitamin A, carotene. Juices are a necessary and irreplaceable part of the diet of people all over the world.

The development of technology for storing and processing fruits began a long time ago. Initially, the simplest methods were used: products were stored in pits, cellars, and small-volume underground storage facilities; processing was limited to soaking fruits and berries, pickling, and drying.

With the development of science and technological progress, such advanced technologies as storage of fruits in a controlled gas environment (CGA), the use of polymer materials for packaging, packaging and thermal insulation of products, and others were introduced into production. However, there are still many untapped reserves for reducing fruit losses during storage and processing, as well as preserving high quality fruit and vegetable products.

In the production of fruit and vegetable products in Ukraine, the leading place belongs to juices.

In 2010, Ukraine produced 824,871 thousand conventional cans (tubes) of various juices, which already accounts for 62% of the total production of canned fruits and vegetables. During this time, the production of apple and grape juices blended on their basis has increased, and the production of tomato, peach, cherry, birch, apricot and vegetable juices has also increased.

Goal of the work:

Describe the technology for the production of juices and juice-containing drinks. Study their range, requirements for the product according to GOST, make a product calculation of concentrated apple juice, and consider new directions for juice production.

To achieve the set objectives, it was necessary to carry out the following tasks:

1). Conduct a literature review of technologies and technological schemes for the production of juices and juice-containing drinks.

2). Study and describe the range of juices and juice-containing drinks.

3). Consider the technology and technological scheme of concentrated apple juice and the processes occurring during the production of juices.

4). Describe the conditions and shelf life of juices

5). Study the chemical composition and nutritional value of juices and juice-containing drinks.

Section 1. Analytical literature review

1.1 Characteristics and range of juices and juice-containing drinks

Terms and Definitions:

Juices- these are fruit and berry and vegetable drinks made from fresh fruits, berries and vegetables. The most common fruit and berry juices are: grape, apple, cherry, plum; vegetable - tomato and carrot.

Compotes - these are dessert products made from fruits and berries, doused in sugar syrup, hermetically sealed in containers and heat-treated. The increased sugar content and the use of fresh, high-quality raw materials for preparing compotes make them valuable in nutritional terms. Therefore, the production of compotes is very widespread. Compotes are made from almost all types of fruits and berries.

Nectars prepared by mixing fruit juice, one or more types of concentrated juices, or pureed edible parts of ripe and fresh fruit with water, sugar or honey. The proportion of fruit juice mass should be at least 25-40%. The presence of pulp is allowed in both juice and drink; this is usually indicated on the packaging next to their name. The quality of such juices and drinks is determined by the degree of homogenization of the ingredients.

Assortment of juices and compotes:

Fruit juices are classified into the following types:

· Natural juices (with or without pulp) are juices without additives. The content of soluble solids in them is close to the fruits from which they are made.

· Juices with additives (with or without pulp) are juices with added sugar up to 25% (or sweeteners in equivalent amounts), vitamins, aromatic substances, carbon dioxide, etc.

· Concentrated juices are juices in which the moisture content has been reduced (by physical methods) by at least half as much as the original raw material.

Juices without pulp and concentrated are divided into clarified and unclarified.

Depending on the production method, juices are distinguished:

Clarified - juices are clarified with tannin, gelatin, clays (bentonite), then filtered and poured into glass or acid-resistant containers, pasteurized. (transparent); Translucent - translucent juices after pressing are subjected to centrifugation or settling. These juices form sediment during storage; they include: quince, plum, raspberry, strawberry, etc.; Opaque (juices with pulp) - juices with pulp are obtained by passing fruits and berries through a pulping machine, without filtering and subsequent processing. The following juices are produced with the pulp: apricot, tangerine, peach, plum.

Concentrated - concentrated juices are obtained by boiling natural juices. They contain up to 70% dry matter.

Depending on the raw materials used, natural juices are divided into:

ordinary (from a mixture of different pomological varieties of the same type of fruit or berry.); vintage (from one specific pomological variety of fruits and berries.); blended (adding other juices to the main one).

Based on quality, all types of natural fruit and berry juices (except juices with pulp) are divided into: branded; higher; 1st grade.

Compotes have high nutritional value, especially: apricot, cherry plum, grape, plum, cherry, raspberry, peach and pear.

Compotes are divided into the following types:

For baby food- these compotes differ from ordinary juices in that stone fruits of all types are peeled, and pome fruits are freed not only from the seed nest, but also from the skin. To produce these compotes, selected raw materials are used, which are carefully inspected and washed.

For dietary nutrition- these compotes are made similarly to compotes for children only, with the difference that instead of sugar syrup, the fruits placed in jars are filled with filtered juice of the same fruits.

Assorted compotes made from a mixture of whole or chopped fruits of 4-5 types of raw materials. Since fruits of different types do not ripen at the same time, along with fresh raw materials, semi-finished products canned in large containers filled with 20% sugar syrup are used, as well as fruits frozen in bulk and stored at minus 18 0 C.

There are three commercial grades of compotes - premium, first and table. They differ in organoleptic characteristics - appearance, fruit consistency, and syrup quality.

1.2 Chemical composition of juices and fruit drinks

Products

Carbohydrates

Cellulose

Org. acids

Mineral. substances

Vitamins

Energy

value

Mono-and-dissugar.

β-carotene

grams/100 g of product

milligrams/100 g of product

Quince juice

Grape juice

Cherry juice

Pomegranate juice

Lemon juice

Peach juice

Plum juice

Cherry juice

Apple juice

Raspberry juice

Grape

1.3Technology for the production of juices and compotes

1.3.1Juice production technology

Acceptance. Upon acceptance, the quantity and quality of fruits and vegetables are determined by taking an average sample (4-15 kg) for analysis. There are mechanized samplers for selecting tomatoes from the unloading conveyor. The compliance of raw materials with GOST requirements is judged by organoleptic and chemical indicators, and by the presence of certain defects. juice drink production apple

Washing of raw materials. Fruits supplied for processing have surface contamination of mineral or organic origin. A significant part of these contaminants is introduced with dust. The surface of the fruit is replete with various microorganisms (epiphytic microflora) coming from the environment and carried by insects. During the washing process, it must be ensured that mechanical contaminants, microorganisms and pesticides remaining after chemical treatment of plants are removed from the surface of the fruit. Fruits and vegetables are delivered for processing in containers, boxes or in bulk by road transport and unloaded into a receiving hopper filled 1/3 with water (Fig. 1), where heavy impurities (stones, lumps of earth, etc.) are removed if they accidentally got into the raw materials.

Juice extraction. The main method of extracting fruit juices in industrial conditions is pressing in periodic and continuous presses. When pressing, the pulp is subjected to gradually increasing pressure, which leads to the release of juice. The loaded platform is brought under the squeezing device and a low-pressure hydraulic piston is turned on. The pressure is increased gradually, otherwise the pulp may get into the juice or the burlap may rupture. When further increasing the pressure becomes difficult, hydraulic fluid is supplied with the second piston, the pressure is raised to 2.5 MPa and held for 5...10 minutes until the juice stops flowing. The platform is then rolled back for unloading. The total duration of pressing is 15...20 minutes.

Scheme 1.1 Apple juice production technology

Labeling

Storage

Juice clarification. The following methods of juice clarification are distinguished:

1. Physical, not related to changes in the chemical composition of the colloidal properties of the liquid phase of the product. These include filtering, settling, centrifugation, electrical separation and, to a certain extent, treatment with bentonite clays;

2. Enzymatic, in which, under the influence of natural or artificially introduced enzymes into the product, biochemical and physicochemical changes in the juice occur, leading to sedimentation;

3. Colloid-chemical, aimed at destroying the colloidal system - various options for “finishing”, clarification by blending, thermal methods (instant heating, freezing and thawing), treatment with coagulants (alcohol), bentonite clays;

4. Chemical, based on the interaction of natural substances in the juice with each other or with added chemical reagents.

Temperature treatment. With rapid heating, the total colloid content in the juice decreases. However, heating for a few minutes increases their number. To avoid the formation of new colloids, the heating process must be carried out “instantly”, followed by cooling. The duration of heating and cooling is 10 seconds. Heating temperature for apple juice is 80°C. Cooling temperature 15-20°C. As a result of instant heating, complete transparency of the product is not achieved (apple juice), but the bulk of the particles suspended in the juice settle. Instantaneous heating of juice is carried out in tubular heat exchangers

Filtration.

Product packaging is mechanized. Cans with a capacity of 2000 and 3000 cm3 are filled with liquid product using an automatic filler.

Capping. When packing canned food, air gets into the cans. Air leaks into liquid and puree products also occur when they are pumped for bottling. The lower the temperature of the product during packaging, the more air it contains. Air in the jar is undesirable, since oxygen promotes the oxidation of various substances of the product, increases corrosion of tin in places exposed to varnish or tin, and allows aerobic microorganisms that were not killed during sterilization to develop. Removing air from food cans before sealing is of great practical importance. This process is called exhaustion. Thermal, mechanical, and sometimes joint exhaustion is used. Mechanical degassing is carried out in vacuum seaming devices by sucking air from cans filled with product at a vacuum of 80...60 kPa (in some cases 30 kPa). The vacuum value during capping is established for each type of canned food, taking into account their composition.

Sterilization. The quality of canned food and the duration of their storage without spoilage depend on how thoroughly and correctly their sterilization is carried out, during which microorganisms die and conditions are created under which the development of microorganism spores stops. The sterilization regime depends on the type of product, size and type of container. In an acidic environment, microorganisms die faster than in a neutral environment; canned food with solid products takes longer to warm up than with liquid food; Tin containers warm up faster than glass containers. In this regard, each type of canned food has its own sterilization regime. The sterilization temperature ranges from 140-160 0 C. Sterilization is carried out in special devices - autoclaves.

Labeling. After sterilization, the jars are processed in a washer-dryer (rinsing with water at a temperature of 35-45°C at an excess pressure of up to 0.03 MPa, drying with heated air). Labels are applied to the dried jars using labeling machines and markings are applied. Finished products in glass containers are packed in plastic bags and sent to the warehouse.

1.3.2Compote production technology

Inspection, sorting and calibration. All raw materials that do not meet the requirements of standards or specifications for quality, degree of ripeness, size and color are carefully removed from fruits and berries received for processing. Sizing is carried out on sizing machines, and sorting according to other characteristics is carried out on a sorting and inspection conveyor. To sort by color (and therefore by degree of ripeness), photoelectronic sorting is beginning to be used, in which fruits and berries pass in one layer and in one row between a light source and a color-sensitive photocell. Fruits that do not meet the required color are removed using a reject device.

Washing. After sorting, the fruits of pome crops are washed in a drum or elevator washing machine, and then in a fan washing machine, the fruits of stone fruits - in a fan or washing-shaking machine (CMC), berries with delicate pulp - under a shower with low water pressure (50 kPa). In some cases, washing is carried out before sorting, which makes it possible to better examine the defective fruits, but even in this case, the fruits and berries are rinsed with water under the shower when leaving the sorting conveyor.

Preparation of fruits and berries. Sorted, inspected and washed fruits and berries are subjected to further strictly specific processing. The prepared fruits are immediately packed into containers. If packaging is delayed, apples and pears are stored in a 0.1% solution, and quinces in a 0.5% solution of citric or tartaric acid (so that the fruits do not darken).

Preparation of syrup. Granulated sugar is dissolved in water by boiling. When the syrup is heated to 50°C, food albumin (4 g per 100 kg of sugar) or egg white is added to it for clarification. When heated, the protein coagulates and floats to the form of foam, taking with it the small impurities contained in the sugar. The foam is removed and the syrup is filtered through a thick cloth. The finished syrup should be transparent, without mechanical impurities. The concentration of syrup, depending on the type of fruit and the dry matter content in them, ranges from 26-32% (apples) to 66-70% (strawberries); for table grade compotes - from 16-20% (small-fruited apricots) to 36-40% (cherry plum, tkemali). To improve the taste of some low-acid compotes and prevent the development of microorganisms that can cause clouding of the syrup and spoilage of the finished product, they add organic acids. So, 0.2-0.3% is added to syrup for pears, light-colored cherries, feijoa, melons and some varieties of apricots.

Scheme 1.2 Technology for the production of compotes

Packing. Prepared fruits and berries are packed into containers using automatic, semi-automatic or mechanized manual fillers. Canning containers are selected taking into account the type of compotes. Fruits and berries packaged in jars are immediately poured with hot syrup: cherries, cherries, dogwoods, plums, so that they do not crack, at a temperature of 60°C, grapes - 40°C, other fruits and berries - 80...95°C.

Capping. After filling with syrup, the jars are sealed using sealing machines.

Sterilization. The duration of heating jars to sterilization temperature (depending on the capacity and type of container) for most types of compotes in glass containers is 20...30 minutes, in tin containers - 15 minutes. The actual sterilization time varies. At 100°C, compotes from cherry plum and dogwood in jars 1-82-500 are sterilized for 3...5 minutes, and at 85°C - 15...20 minutes, in jars of larger capacity - 5...10 minutes longer. For the same type of compote, packaged in jars of the same capacity, the actual sterilization time may vary. It depends on the size of the fruit (whole or cut into slices), degree of ripeness and density of the pulp. Large or unripe fruits take longer to warm up than small or normally ripened fruits.

1.4 Conditions and periods of storage of juices

Juices and compotes are stored in well-ventilated warehouses on wooden racks or pallets.

Juices and compotes packaged in glass and polymer transparent containers are stored in rooms protected from direct sunlight.

The shelf life of juices and compotes from the date of manufacture at temperatures from 0°C to 25°C is no more than:

· in glass containers - 2 years; juices made using beets, juices subjected to lactic acid fermentation - 1 year; fortified juices - 1 year;

· in metal containers - 1 year; tomato juice - 2 years;

· sterilized (pasteurized) in heat exchangers and packaged in consumer containers made of combined materials 9 months.

The shelf life of juices and compotes from the date of manufacture at temperatures from 2ºC to 10ºC in consumer containers (packages) made of combined materials based on paper or cardboard, polyethylene film and aluminum foil of the “Pure-Pack” type is no more than 6 months.

1.5 New directions in the production of juices and compotes

Use of juice drink production waste

Recently, the importance of processing inevitably generated waste during the production of juices has increased in order to obtain food products or products used for other purposes from them.

Work on the integrated and rational use of raw materials is carried out in two directions. The first direction is the creation of technologies that make it possible to minimize or eliminate the generation of waste (non-waste technologies). The second direction is the organization of processing of inevitably generated waste to produce food products or products used for other purposes.

Waste from the processing of fruits and vegetables can be used to obtain dyes based on carotenoids, anthocyanins, and chlorophylls. From waste it is possible to obtain animal feed that is valuable in its chemical composition. Essential oils can be obtained from the kernels and seeds. Fruit processing waste is of great value, making it possible to obtain pectin and fiber, which has recently been called dietary fiber or dietary fiber. Considering that many processed fruit and vegetable raw materials contain valuable chemical and biologically active components and are successfully used as food additives.

Let us briefly consider the use of some types of waste from the production of canning products.

The waste obtained from processing other types of vegetables can also be used to produce various products. Thus, refined oils for food purposes and unrefined oils for the production of drying oil, soap, and oil varnishes are obtained from the seeds of many vegetables. Waste from the processing of green peas, beans, cabbage, and spinach is valuable feed for livestock (after lactic fermentation in silos). Extracts from onion skins are used to color food products. Dyes are obtained from beet processing waste and are used for dried fruit and berry jelly, soft drinks, caramel, cakes, and pastries. Sugar extracted from waste processing of beets, carrots, eggplants, and zucchini is suitable for producing wine alcohol and vinegar. Vitamin A concentrate can be obtained from carrot waste, and starch and molasses from potatoes. Corn cobs are suitable for producing glue, paper, alcohol, vinegar, lactic acid, and furfural. When processing fruits, the main types of waste are seeds, seed nest, stalks, sepals and ridges, pomace, and sediment. Activated carbon is obtained from the shell of the seeds, which is a good material for filtering liquids and gases. Edible oils and almond paste are obtained from the kernel. The cake remaining after separating the oil is used to obtain bitter almond oil, feed flour and fertilizers.

The seed nest and the skin of pome fruits, as well as the pomace remaining after pressing the pulp during juice production, contain pectin substances, sugars, organic acids, aromatic substances, etc. Apple waste is used for the production of dry pectin, gelling concentrate, food powder, apple concentrate, feed flour.

Waste from the production of grape juice is used to obtain vitamin P, tartaric acid, oil, alcohol, vinegar, and dye (from red grapes). The cherry juice pomace is treated with water and the resulting extract is used to prepare syrup. One of the areas of complex processing of citrus fruits is the production of alcoholic infusions from the peel and zest of the fruit. The pomace remaining after obtaining juice from peeled fruits contains a significant amount of water-soluble extractive substances.

Thus, thanks to the use of waste obtained during the production of juices, problems such as: rational use of raw materials and other materials, as well as reducing losses at all stages of processing are solved.

conclusions

In this section of the course work, the assortment of juices and juice-containing drinks was considered, namely: juices, compotes, nectars, which are divided into: natural, blended, concentrated, clarified, unclarified.

The chemical composition of juices and compotes has been studied. The main chemical indicators of products are: proteins, fats, carbohydrates, minerals, vitamins, fiber, limiting acids, ash, energy value, water content, which are calculated per 100g. product. From this we can conclude that juices are a unique product that contains all the necessary components for human health.

The technology for the production of juices and compotes has been studied. The juice production technology consists of the following operations: raw material acceptance, washing, inspection, juice extraction, juice clarification, temperature treatment, filtration, bottling, capping, sterilization, labeling, storage. The production of compotes differs in that syrup is made from vegetables and fruits, rather than juice is extracted.

The conditions and shelf life of finished products, which must meet the standards, are given. The conditions and shelf life of the product depend on the type of raw materials used and the type of packaging.

A new direction in the production of juices is considered, namely the use of waste from the production of juice drinks. Recycling production waste is a rational way to use raw materials to produce other products. From waste you can obtain dyes, edible and unrefined oils, food additives, livestock feed, and activated carbon.

Section 2. Development of a technological scheme for the production of concentrated apple juice

2.1 Characteristics and quality requirements for raw materials

Fresh apples of late ripening varieties are divided into four commercial grades based on quality: highest, first, second and third

The fruits of each commercial grade must be fully developed, whole, clean, without foreign smell or taste, and without excessive external moisture.

The degree of maturity at harvest must be such that the fruits can withstand transportation under proper conditions and are suitable for storage, and during the period of sale they have the appearance and taste characteristic of the pomological variety.

Rotten fruits are not allowed.

Third grade apples are intended for current sales. They are not subject to storage for long-term storage and shipment outside the region, territory, republic without regional division. The content of toxic elements and pesticides in apples should not exceed the permissible levels established by medical and biological requirements and sanitary standards for the quality of food raw materials and food products of the Ministry of Health of Ukraine.

The quality of fruits of each commercial grade must comply with the standards specified in Table 2.1.

Table 2.1 Characteristics of standards for apple varieties table

Indicator name	Characteristics and standards for the variety
				third
1. Appearance	Selected fruits, typical in shape and color for a given pomological variety, free from damage by pests and diseases, with or without a stalk.	Fruits typical in shape and color for a given pomological variety, free from damage by pests and diseases, with or without a stalk.	Fruits, typical and atypical in shape, with less pronounced coloring, without damage by pests and diseases, with or without a stalk.	Fruits may be heterogeneous in shape and color, irregular in shape, with or without a stalk.
2. Size along the largest transverse diameter, mm, not less than:
Round fruits
oval fruits
At procurement sites (farm, procurement point, etc.)	Light pressure with a total area of no more than 1 cm	No more than two hailstones, light pressure that does not affect storage, with a total area of no more than 2 cm	Hail holes and pressures with a total area of no more than 4 cm. No more than two healed punctures	Hail holes, pressure, bruises, fresh damage to the skin with a total area of no more than 1/4 of the surface of the fruit
The mesh is weak	Thin, network-like, slightly contrasting with the overall color of the fruit
The mesh is strong, rough	Not allowed	On the surface area of the fruit no more than	Allowed

5. Damage from pests and diseases	Fruits with one or two dried codling moth lesions are allowed, no more than 2% of the batch weight	Healed skin damage with a total area of no more than 2 cm, including scab, no more than 0.6 cm. The diameter of the scab points is no more than 3 mm. Fruits with one or two dried codling moth lesions are allowed, no more than 2% of the batch weight	Healed skin lesions with a total area of no more than 3 cm, including scab spots with a total area of no more than 2 cm. Fruits with one or two dried codling moth lesions of no more than 5% of the lot weight are allowed.	Healed skin damage with a total area of no more than 1/3 of the surface of the fruit, including scab spots. Fruits damaged by the codling moth of no more than 10% of the batch weight are allowed.
Permissible deviations when selling fruits after storage in the period from December to June
6. Lack of stalk	Allowed
7. Browning of the skin (tanning)	Not allowed	Slight browning of the skin (tanning) on an area of no more than 1/3 of the fruit surface	Browning of the skin (tanning) on an area of no more than 1/4 of the surface of the fruit	Allowed
8. Subcutaneous spotting	Not allowed	No more than 3 cm allowed	Allowed
9. Withering	Not allowed	Slight wilting without signs of wrinkling	Withering with slight wrinkling	Allowed
10. Browning of the pulp		Not allowed		Weak is allowed

2.1.1 Characteristics and quality requirements for auxiliary materials

Drinking water must be safe in terms of epidemics, harmless in chemical composition and have favorable organoleptic properties.

The quality of water is determined by its composition and properties when entering the water supply network; at water supply points of external and internal water supply networks.

Microbiological indicators of water: the safety of water in epidemic terms is determined by the total number of microorganisms and the number of coliform bacteria. According to microbiological indicators, drinking water must meet the requirements specified in GOST.

Toxicological indicators of water: toxicological indicators of water quality characterize the harmlessness of its chemical composition and include standards for substances: found in natural waters; added to water during processing in the form of reagents; resulting from industrial, agricultural, domestic and other pollution of water supply sources. The concentration of chemicals found in natural waters or added to water during its treatment must not exceed the standards specified in GOST

Organoleptic indicators of water: indicators that ensure favorable organoleptic properties of water include standards for substances: found in natural waters; added to water during processing in the form of reagents; resulting from industrial, agricultural and domestic pollution of water supply sources. Concentrations of chemicals that affect the organoleptic properties of water, found in natural waters or added to water during its processing, should not exceed the standards specified in GOST. The organoleptic properties of water must meet the requirements specified in GOST.

The water should not contain aquatic organisms visible to the naked eye and should not have a film on the surface.

2.2 Chemical composition of apples

Tables 2.2 Chemical composition of apples

Products

Carbohydrates

Cellulose

Org. acids

Minerals

Vitamins

value

v-karatin

2.3 Reception, transportation and storage conditions of concentrated apple juice

Acceptance. Fruit and vegetable processing products are accepted in batches. To check the markings and condition of transport packaging (boxes, containers, etc.), a sample should be selected at random, the volume of which is indicated in Table 2.3

Table 2.3 Sample size at acceptance

Batch volume (number of transport containers), pcs.	Normal control	Increased control
	Sample size, pcs.	Acceptance number	Rejection number	Sample size, pcs.	Acceptance number	Rejection number

The test results are considered satisfactory if the number of transport containers in the sample that does not meet the established requirements is less than or equal to the acceptance number, and the batch is not subject to acceptance if it is greater than or equal to the rejection number.

To check the net mass (or volume) and mass fraction of the constituent parts of the product, a sample should be selected at random, the volume of which is indicated in Table 2.4

Table 2.4 Sample size to determine the mass fraction of product components

Batch volume (number of consumer packaging), pcs.	Normal control	Increased control
	Sample volume, pcs.	Acceptance number	Rejection number	Sample size, pcs.	Acceptance number	Rejection number
Products in consumer containers with a capacity of up to 0.35 l





Products in consumer packaging with a capacity of over 0.35 to 1 liter inclusive.




Products in consumer containers with a capacity of over 1 liter

To conduct physical and chemical tests, it is allowed to use consumer packaging selected according to clause 1.3.3, after checking the net mass and mass fraction of the components of the product, if this is allowed by the conditions of analysis. If unsatisfactory results are obtained for at least one of the indicators in the combined sample according to clause 2.1, the batch is not subject to acceptance.

To check the organoleptic quality indicators of the product, a sample according to clause 1.3.4 should be randomly selected, after taking samples from it for physical and chemical tests, if there are no changes in the organoleptic indicators of the product (appearance, consistency, etc.)

To check the condition of the inner surface of metal cans, tubes and lids and determine foreign impurities, all consumer packaging selected according to paragraphs 1.3.3-1.3.5 must be used.

The quality assessment of the batch for the presence of packaging defects is carried out in accordance with the procedure for sanitary and technical control of canned food at production enterprises, wholesale stores, retail trade and catering establishments, approved by the Ministry of Health of Ukraine

Selection of samples and assessment of the quality of the batch according to microbiological indicators is carried out in accordance with the procedure for sanitary and technical control of canned food at production enterprises, wholesale stores, retail trade and catering establishments, approved by the Ministry of Health of Ukraine

Transportation. Products are transported by all types of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport. Products are transported by:

Refrigerated vehicles and vans, including those with an isothermal body; semi-finished products for aseptic preservation - by automobile tanks.

By rail - by carload and in universal containers of the Ministry of Railways, in winter in isothermal heated cars.

To transport semi-finished aseptic canning products intended for industrial processing, automobile tanks and tank containers in accordance with GOST 26380 or other tank containers that meet the specified requirements are used. Transportation of goods in packages on pallets is carried out in accordance with GOST 23285, GOST 26663. When selling canned products within the boundaries of the region, it is allowed to transport them over a distance of no more than 500 km in container equipment in accordance with GOST 24831 by all types of transport, except railway. Transportation of products in tank containers is carried out by road, rail, sea and river transport. Transportation of products in EC-200 containers during intracity transportation is carried out by road or freight transport

Storage. Products are stored in well-ventilated warehouses on wooden racks or pallets at a relative humidity of no more than 75%.

The storage temperature for canned vegetable products packaged in glass and metal jars is from 0 to 25 °C; in polymer packaging of the "bag in box" type - from 0 to 20 °C, for unsterilized products in barrels - from 0 to 12 °C, in aluminum tubes - from 0 to 5 °C; canned fruit and berry products in all types of containers - from 0 to 25 °C; salted and pickled vegetables, pickled fruits and berries, boiled, salted and pickled mushrooms in barrels - from minus 1 to 4 °C.

2.4 Technology for the production of concentrated apple juice

Inspection of raw materials. All fruits are inspected, rejecting substandard ones (underripe, overripe, affected by diseases and pests), as well as foreign impurities. Inspection of raw materials occurs manually at the conveyor, which moves at a speed of no more than 0.1 m/s. The fruits are distributed evenly on the belt in one layer. For inspection, roller conveyors are used, allowing raw materials to be inspected from all sides.

Washing. Fruits supplied for processing have surface contamination of mineral or organic origin. A significant part of these contaminants is introduced with dust. The surface of the fruit is replete with various microorganisms (epiphytic microflora) coming from the environment and carried by insects. During the washing process, it must be ensured that mechanical contaminants, microorganisms and pesticides remaining after chemical treatment of plants are removed from the surface of the fruit. Fruits and vegetables are delivered for processing in containers, boxes or in bulk by road transport and unloaded into a receiving hopper filled 1/3 with water (Fig. 1), where heavy impurities (stones, lumps of earth, etc.) are removed if they accidentally got into the raw materials

2.5 Technological scheme for the production of concentrated apple juice

Splitting up. Benign fruits are fed into a knife-type grater, which crushes the apples into particles of 2-6 mm. The degree of grinding is adjusted depending on the density of the apples.

Pressing. The main method of extracting fruit juices in industrial conditions is pressing in periodic and continuous presses.

Storage

When pressing, the pulp is subjected to gradually increasing pressure, which leads to the release of juice. After pressing, waste remains - pomace, which is a mass of fruit pulp that is almost dry to the touch. The loaded platform is brought under the squeezing device and a low-pressure hydraulic piston is turned on. The pressure is increased gradually, otherwise the pulp may get into the juice or the burlap may rupture. When further increasing the pressure becomes difficult, hydraulic fluid is supplied with the second piston, the pressure is raised to 2.5 MPa and held for 5...10 minutes until the juice stops flowing. The platform is then rolled back for unloading. The total duration of pressing is 15...20 minutes. The marc is unloaded onto a conveyor, which delivers it to the bucket elevator, and the elevator delivers it to the storage hopper. The pomace is then removed from the plant to be fed to livestock or for other purposes. When processing fruits into juice and seeds for nurseries, the juice is squeezed out so as not to cause deformation of the seeds. The specific pressure on the pulp when squeezing juice from apples should be 1.0. .1.2 MPa. In each specific case, test pressing is carried out.

Filtration. After clarification, a sediment remains in the juice, which is removed by passing the juice through filters of various systems or by separation in centrifuges. Fruit juices are filtered at constant and low pressure. The sediment contained in the juice, consisting of organic particles, is easily compressed at elevated pressure, which causes the filter to clog, preventing further progress of the process. Filtration requires a pressure differential on both sides of the filter baffle. With increasing pressure, the speed of the process first increases, and then, due to compression and clogging of the filter pores, it decreases. The optimal pressure drop is 70 - 80 kPa. To filter fruit and berry juices, filter presses, precoat filters and drum vacuum filters are used. The filtered juice is allowed to recirculate until transparency is achieved, after which the filtered juice is sent for deaeration.

Enzyme treatment. The juice, at a temperature of about 35-40 0 C, enters the reserve with a stirrer, where it is processed with pectolytic enzymes for 90 minutes.

Ultrafiltration. After treatment with enzymes, the juice is filtered using semi-permeable membranes in special apparatus under a pressure of 0.1-0.8 MPa.

Concentration. Concentrated juices are obtained mainly by evaporation, less often by freezing and reverse osmosis, trapping aromatic substances and returning them to the finished product.

a) Concentration by evaporation is carried out in evaporators. The lower the evaporation temperature and the shorter the duration of the operation, the higher the quality of the resulting juice, so it is advisable to carry out evaporation in vacuum devices. Apple juice can withstand short-term heating to a temperature of 45...55 0 C without noticeable changes in properties.

b) Freeze concentration is based on cooling the juice below the freezing point. Part of the water freezes and is separated from the concentrate in the form of crystals by separation. The lower the freezing temperature, the higher the dry matter content in the finished product. At low temperatures, the juice undergoes minimal changes. Using the freezing method, juice is obtained with a solids concentration of 45-50%. Freezing is used to produce concentrated citrus juices.

c) Concentration using membranes - reverse osmosis - allows you to improve the quality of the finished product due to the low temperature of the process. The essence of the method is that two liquids with different concentrations of dissolved substances are placed on both sides of the membrane. At the membrane boundary, osmotic pressure arises and water moves from a low concentration solution to a high concentration solution until the concentrations are equal. If pressure is applied to a solution with a high concentration, the water will flow in the opposite direction.

Bottling. The products are packaged in thoroughly washed containers. At the same time, each jar is filled with a strictly defined amount of product (deviations from the established norm are allowed within 1...2%). Temperature of juice when bottling into 3 liter jars. is 90-95°C. Product packaging is mechanized. Cans with a capacity of 2000 and 3000 cm3 are filled with liquid product using an automatic filler. And then he seals the jars using special machines.

Storage. Products are stored in well-ventilated warehouses on wooden racks or pallets at a relative humidity of no more than 75%. The storage temperature for canned vegetable products packaged in glass and metal jars is from 0 to 25 °C; in polymer packaging of the "bag in box" type - from 0 to 20 °C, for unsterilized products in barrels - from 0 to 12 °C, in aluminum tubes - from 0 to 5 °C; canned fruit and berry products in all types of containers - from 0 to 25 °C; salted and pickled vegetables, pickled fruits and berries, boiled, salted and pickled mushrooms in barrels - from minus 1 to 4 °C; canned mushroom products in glass and metal jars - from 0 to 15 °C; fruit, berry and vegetable canned semi-finished products, as well as those preserved with chemical preservatives in all types of containers - from 0 to 25 °C.

The shelf life of products from the date of production is established in the regulatory document for products of a specific type. Storage periods guaranteeing bacteriological stability are not established.

2.5 Chemical composition of concentrated apple juice

Table 2.5 Chemical composition is represented by the following components

Products

Carbohydrates

Cellulose

Organic acids

Minerals

Vitamins

Energy value

Mono-i-disa70charides

v-karatin

Grams/100 gr. product

Milligrams/100 g. product

Apple juice concentrated 70%

2.6 Product calculation of concentrated apple juice

Product output from technological operations "Concentrated apple juice Table 2.6"

Table 2.6 Product calculation of concentrated apple juice

Name of technological operation	kg processed	Loss kg.	Precipitated water %	Total consumption kg.

Inspection

Splitting up
Pressing
Filtration
Treatment with fermets
Ultrafiltration
Concentration

Vyrbatano

2.7 Distribution of losses and waste (in%) by technological operations for the production of “Concentrated apple juice”

Table 2.7 Distribution of losses and waste during juice production

2.8 Table of requirements for raw materials and auxiliary materials

Table 2.8 Requirement for raw materials and auxiliary materials

conclusions

In this part of the course work, the characteristics of raw materials and auxiliary materials that are used for the production of concentrated apple juice, namely apples and water, which must comply with state standards, were studied.

The chemical composition of apples and concentrated apple juice is considered. The main chemical indicators of products are: proteins, fats, carbohydrates, minerals, vitamins, fiber, organic acids, ash, energy value, water content, which are calculated per 100g. product.

Requirements for transportation, acceptance and storage of finished products are presented. Juice must be transported in tanks, insulated bodies on any type of transport. The product should be stored indoors on wooden racks with an air humidity of 70%, at a temperature of 0-25 0 C.

The technology for the production of concentrated apple juice is described; the main operations in obtaining the product are: acceptance, inspection, washing, crushing, pressing, filtration, enzyme treatment, ultrafiltration, concentration, sterilization, bottling, storage. The main method of concentrating juice is evaporation, but there are two more types of concentration: membrane method and freezing. Freezing, due to the high cost of freezing units, is less economical and does not allow increasing the concentration of more than 45 - 50% of dry substances. Concentration using membranes is also limited to a concentration of up to 35 - 40% of dry substances when applying a pressure of 0.8 - 1 MPa and has not yet found practical application, although it is being intensively studied.

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Apple juice is the juice that is squeezed from fresh apples. The presence of natural sugar in apples gives it a sweet taste. Currently, most apple juice is produced industrially through pasteurization and aseptic packaging.

Apples are the most popular pome fruit used for canning. These canned foods are very diverse: compotes, juices, jams, nectars, etc. Modern nutrition in the country and the world is now focused on the production of natural canned food with a low calorie content and attractive packaging.

Apple juice production technology.

According to this regulation there are:
-directly squeezed apple juice (juices obtained from fresh or preserved fresh apples using mechanical processing);
-freshly squeezed apple juice (obtained by direct extraction, not canned, made in the presence of the consumer from fresh or preserved fresh apples);
-concentrated apple juice (made by physically removing water from the juice to increase the amount of soluble solids by two or more times);
- diffusion apple juice (obtained by extracting extractive substances from fresh or dried apples with water, from which it is impossible to obtain juice by mechanical processing). Apple juice obtained in this way is first concentrated and then reduced.

Similarly, with the process of manufacturing various types of canned food, the delivery, acceptance and storage of components for the production of apple juice is carried out. The raw materials are thoroughly washed and then inspected to remove fruits that have been damaged by pests, as well as those that are rotten or have other defects. In the production of apple juice, the main method of influencing plant tissue is mechanical crushing (grinding). But chopping very finely can make the tissue a solid mass that lacks the channels needed to allow the juices to flow out.

Juice is extracted from apple pulp by pressing, centrifugation, diffusion and other methods. Pressing is the main method of obtaining juice from fruits. The juice is extracted by applying pressure to the pulp.
Destruction of plant tissue by pressure, crushing of the biomembrane of the cell structure is not a function of pressing. Its main function is to squeeze out juice that was obtained from cells damaged during pre-treatment. Pressing is not used to extract juice from cells, but is used to extract juice (the liquid phase of the pulp), which flows out of destroyed cells before pressing. Pre-treatment of raw materials mainly affects the high yield of juice from the fruit.

To achieve a more pleasant taste, juices are blended (mixed). They can mix juices of two different types, juices of one type of apple, or juices of apples containing different amounts of sugar and acid.

Organization of apple juice production.
It should be noted that for small businesses, the production of canned food is currently a fairly convenient area. Due to very simple technology, low cost (i.e. it does not require significant capital investments and large areas for production), easy organization of production (little technological equipment is required), technically easy production equipment (it can be made in simple conditions) a large number of representatives small businesses are involved in this area.

The production of quality goods is the main criterion for successful growth and development of a business, for this I recommend that you read the article about . No need to add flavoring additives. Instead, you can mix the juices of different fruits, mix them in different ways, make multi-fruits, or even mix the juices at the request of the buyer and get a unique taste.

The price of mini lines for the production of apple juice by direct extraction starts from 1,000,000 rubles.

It should be noted that the mixes contain more vitamins and nutrients, as they complement each other. It follows that juice mixtures are more beneficial.

The problem with doing business in this industry is that to produce large volumes of juice, you need a huge amount of fruit. For example, to make 250 ml of juice you will need 1 kg of apples, and even more berries - from 1 kg - 50 ml of juice.

You can try to develop the idea of developing a small business for the production of natural juices into making juice from vegetables or. Vegetables contain vitamins that are not found anywhere, neither in fruits nor in berries, and are no less useful.

Production of directly pressed juice from our own apples.

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"Apple juice production technology"

In charge

Juice is a food product popular in almost all countries of the world. The most common juices are squeezed from edible plant fruits (fruits, berries or vegetables). However, there are juices obtained from the stems, roots, and leaves of various edible herbs (for example, juice from celery stalks, juice from sugar cane stalks).

Apple juice is juice squeezed from apples. The sweet taste is due to the natural sugar content in apples. In the modern world, a significant part of apple juice is produced industrially, including pasteurization and aseptic packaging. Apple juice is also produced in large quantities from concentrate. In a number of countries, including the USA, China, Germany and Poland, apple juice is one of the most common soft drinks.

It is believed that apple juice was first made in England; references to it are found in documents of the Anglo-Saxon era. According to a number of medical scientists, this drink, due to the large amount of vitamin C and other components, is good for health, reduces the risk of diseases associated with smoking, and improves memory; in many countries it is used for baby food.

Apple juice is the only fruit juice that works best with vegetables, in terms of compatibility. It contains such important vitamins and microelements as phosphorus, magnesium, sodium, folic acid, potassium, copper, vitamins A, C, B1, B2, B6, pectin, biotin and many others.

Apple juice is the most popular of all fruit juices. There are two main types of juices; without pulp (pressed) and with pulp (homogenized). Apple juice is mainly made natural without pulp, clarified or not clarified.

All fruits are stored in different ways. For example, different varieties of apples react differently to the effects of temperature during storage. Some of them tolerate a long-term state of hypothermia down to minus 2 minus 3 C, while being stored with minor losses and with slow defrosting (thawing). Therefore, it is worth taking this factor into account. For long-term storage, leave varieties of apples that can withstand cold, and use less stable and easily spoiled ones during the technological process.

Juice production is of great importance for the population and national economy of our country. The high content of minerals and vitamins in vegetable juices determines their high nutritional value. Fruit juices are produced unclarified and with pulp, from one type of fruit and mixed from two or more types of fruit. Canned food products can significantly reduce labor and time costs for preparing food at home, diversify the menu, provide year-round nutrition for the population, and also create current, seasonal and insurance stocks.

It is worth noting that, despite the decline in demand, apple juice production volumes still continue to grow. Thus, according to official statistics, in September-October of this year. In Ukraine, 8.9 thousand tons of juice were produced, which is 6% higher than last year’s figures. But the pricing policy for this product remains largely stable. Only some manufacturers increased prices by 5-7%, arguing that this was due to increased production costs. In particular, sugar prices increased by an average of 40-45%.

food product apple juice

Research companies give different estimates of the volume of the SNF market last year - from 510 to 560 thousand tons. According to the State Statistics Service, in 2011 the juice market capacity was 592 thousand tons. Moreover, the volume of production of natural reconstituted juices (including orange) decreased by 5.6% compared to 2010, and blended (mixes of various juices) - by 12.1%. Manufacturers believe that the drop was even stronger - 15-20%. And before the crisis, our juice market annually increased by 10-20%, reaching a record 950 thousand tons at the end of 2008.

But in monetary terms the market is growing. This is obvious, because juice products rose in price by an average of a third in 2011. Last year, the market reached a volume of 6.2-6.3 billion hryvnia compared to 5.4 billion hryvnia a year earlier. The outlook for 2012 does not seem too optimistic for most companies. They definitely do not expect an increase in volumes in physical terms, but prices for juices may increase by another 10-15% due to unfavorable weather conditions in the main fruit-producing countries.

1. Characteristics of raw materials and auxiliary materials

1.1 Chemical composition and nutritional value of apples

Each variety of wild and cultivated apples has its own characteristics and different chemical composition. It all depends on the origin, growing conditions, and degree of ripeness of the fruit.

The chemical composition of apples is very diverse and rich. 100 grams of the edible part of fresh apples contains 11% carbohydrates, 0.4% proteins, up to 86% water, 0.6% fiber and 0.7% organic acids, including malic and citric. In addition, volatile acids were found in the apple: acetic, butyric, isobutyric, capronic, propionic, valeric, isovaleric.

Table. 100 g of apples contain nutrients:

Calorie content


Saturated fatty acids
Unsaturated fatty acids
Carbohydrates
Monosaccharides and disaccharides
Dietary fiber (fiber)
Starch

Organic acids

Apple contains tannins and phytoncides, which are bactericidal substances. Starch has basic nutritional value. Its high content largely determines the nutritional value of products.

In human diets, starch accounts for about 80% of the total amount of carbohydrates consumed. Starch contains two fractions of polysaccharides - amylose and amylopectin. The conversion of starch in the body is mainly aimed at satisfying the need for sugar. Starch is converted into glucose sequentially, through a series of intermediate formations. Contains in the body in the form of glycogen.

Based on the table. 1. It can be seen that the chemical composition of apples is very diverse and contains large amounts of pectin and starch. Due to their high pectin content, apples are the main product for pectin production.

There are two main types of pectin substances - protopectin and pectin.

Protopectins are insoluble in water. They are contained in the cell walls of fruits. Protopectin is a compound of pectin with cellulose, and therefore, when split into its component parts, protopectin can serve as a source of pectin.

Pectins are soluble substances that are absorbed in the body. The main property of pectin substances, which determined their use in the food industry, is the ability to be converted in an aqueous solution in the presence of acid and sugar into a jelly-like colloidal mass.

Modern research has shown the undoubted importance of pectin substances in the diet of a healthy person, as well as the possibility of using them for therapeutic (medicinal) purposes in some diseases, mainly of the gastrointestinal tract. Pectin is obtained from the waste of apples, watermelons, and sunflowers.

Pectin substances are capable of adsorbing various compounds, including exo- and endogenous toxins and heavy metals. This property of pectins is widely used in therapeutic and preventive nutrition (carrying out fasting apple days in patients with colitis, prescribing marmalade enriched with pectin, etc.)

1.2 Regulatory documentation

The following regulatory documents apply to fresh apples in Ukraine:

GOST 16270-70 Fresh apples of early ripening varieties;

GOST 21122-75 Fresh apples of late ripening varieties;

GOST 27572-87 Fresh apples for industrial processing;

DSTU 2849-94 Fresh apples. Technology of conservation in refrigeration chambers;

RST of the Ukrainian SSR1922-82 Fresh apples. Technology of storing in containers.

For fresh apples of early ripening varieties, harvested (purchased) and shipped (delivered) before September 1, sold for fresh consumption, GOST 16270-70 applies. In accordance with it, apples must meet the following requirements.

1.3 Quality of raw materials

Depending on their quality, apples are divided into two commercial grades: first and second. Apples of each commercial grade must be whole, fully developed, clean, without excessive moisture, without foreign smell or taste, and comply with the requirements and standards specified in the table. 2

Notes:

1. Picking maturity - the degree of maturity at which the fruits are fully developed and mature; after harvesting, they are able to ripen and reach consumer maturity.

2. Consumer maturity - the degree of maturity at which the fruits reach the highest quality in appearance, taste and consistency of the pulp.

3. Overripe - fruits that have completely lost signs of consumer ripeness, their pulp is mealy or darkened, unsuitable for consumption.

4. Pressure - damage to the skin and pulp caused by pressure, impact or friction without open, unhealed wounds, without leakage of juice.

5. Excessive external humidity - the presence of moisture on the fruits from rain or watering. Condensation on fruit caused by temperature differences is not considered excessive external humidity.

Calibrated apples are packed in boxes. Second grade fruits may not be calibrated. Each box contains apples of the same pomological and commercial variety. When laying in rows, a layer of wood shavings or a sheet of corrugated cardboard is placed on the bottom and under the lid of the box. When laying randomly, a layer of shavings is placed on the bottom and under the lid of the box, and for more dense placement of fruits, compaction is performed by vibration on a vibrating installation. Packaged apples must be packed in boxes in accordance with GOST 17812-72, packaging equipment in accordance with GOST 24831-81 or containers in accordance with regulatory and technical documentation.

Fresh apples of late ripening varieties, harvested and shipped from September 1, sold for fresh consumption, must comply with GOST 21122-76.

Fresh apples of late ripening varieties are divided into two groups according to pomological varieties: first and second, and depending on quality - into four commercial grades: highest, first, second and third.

The fruits of each commercial grade must be fully developed, whole, clean, without foreign smell or taste, and without excessive external moisture.

Fruits of the highest, first and second commercial grades must be of the same pomological variety. In the third class, a mixture of pomological varieties is allowed.

Table 3.

Rotten fruits are not allowed.

Third grade apples are intended for current sales. They are not subject to storage for long-term storage and shipment outside the region, territory, republic without regional division.

For transportation and storage, it is allowed not to sort apples into commercial grades I and II intended for fresh consumption when supplied to wholesale trade organizations in box pallets in accordance with GOST 21133-87 or special containers. Apples intended for retail trade must be sorted into commercial grades.

Apples are stored in conditions that ensure the preservation of their quality in accordance with the rules approved in the prescribed manner.

2. Technological schemes for the production of apple juice

2.1 Functional diagram

To obtain these types of canned food, technological schemes were developed based on technical and technological information from specialized literature.

The initial guidelines for developing a flowchart are technical instructions. Taking into account the documented information in the process flow diagrams, some changes were developed to improve operations and production parameters. In order to obtain a high-quality product, the following was provided when developing the block diagram:

Ensuring high productivity and quality of the finished product;

The use of stainless steel technological equipment, which minimizes the transition of heavy metals into the product;

Production operations should be mechanized as much as possible;

Technological operations must be carried out without interruption.

To obtain high-quality products, the technological scheme provides for the following:

Washing apples is done to remove contamination;

When inspecting apples, microorganisms that may affect the color of the finished product are removed;

Heat treatment aims to inactivate a favorable environment for the development of microorganisms, including the pathogenic botulinium;

Aseptic canning allows you to preserve a large number of semi-finished products per season in order to extend the season.

All these advantages and modern technologies were taken into account when developing a flow chart for operations in the production of apple juice.

The first operation is washing, which is carried out in two washing machines installed in series. Washed fruits are inspected, removing those affected by pests and diseases. After washing, the fruits are crushed using disk or grating crushers: pome fruits (apples, quince, pears) into particles measuring 2...6 mm.

Stone fruits and berries are processed using roller crushers. Crushers must be adjusted in such a way that crushing of the seeds does not occur. The content of crushed seeds in the pulp is no more than 15%; a small amount of them improves the taste and smell of the juice.

The processed pulp is fed for pressing, for which hydraulic batch presses are used, either periodic or continuous - screw or belt.

The clarified juice is filtered and sent for heating and packaging.

When making juices with sugar or blended, mixing the juices and adding sugar is carried out before heating.

The juice, packaged in small containers with subsequent sterilization, is heated to 75...80 ° C and packaged in prepared bottles or jars. When producing juice with vitamin C, ascorbic acid is added to the hot juice, mixed for 5...10 minutes and immediately transferred for packaging.

The filled container is sealed and sent for sterilization (pasteurization), which is carried out at 85, 90 or 100 ° C, depending on the acidity of the juice and the capacity of the container, the duration of sterilization is from 10 to 20 minutes.

Juices can be packaged in large containers with a capacity of 2, 3 and 10 dm3 using the so-called hot filling method without subsequent sterilization. During hot filling, the juice is heated to 95...97 °C with automatic temperature control and immediately poured into prepared hot jars, which are sealed with boiled lids.

The sealed jars are laid on their sides for 20 minutes to sterilize the upper empty space of the container, after which they are blown with cold air to reduce the harmful effects of heat on the quality of the juice.

2.2 Hardware diagram

Machine-hardware diagram of a complex of technological equipment for the production of clarified apple juice.

It consists of pumps 1, 9, 17 and 24, a screw separator 2, elevators 3 and 6, a washing machine 4, an inspection conveyor 5, collectors 7, 13, 15, 18, 19 and 22, a crusher 8, a press 10, a pasteurizer - cooler 11, pasteurizer 12, filters 14 and 16, cooler 20, tubular static mixer 21 and dispenser 23 of pectolytic preparations.

The fruits received for processing are poured into concrete baths, from where they are sent to the workshop by hydraulic conveyor through underground channels.

Here, using a screw separator 2 located in a concrete bath (pit), the fruits are separated from the water and, using an elevator 3 with a shower device, they are lifted to the final washing machine 4.

Water coming from the auger separator and containing large contaminants (stones, branches, leaves, etc.) enters the loading funnel of an inclined auger conveyor with a perforated bottom, which retains and removes contaminants.

The purified water flows into the bath (pit), from where, using a submersible pump 1, it is supplied back to the concrete baths with fruits for reuse.

The washed fruits are inspected on the conveyor 5, removing fruits unsuitable for processing, and they are lifted by an elevator 6 to the receiving collector 7, rinsing the fruits with a stream of clean water. Apples from the collection in the required quantity (depending on the productivity of the press) are fed to crusher 8. The crushed fruit mass is immediately sent by pump 9 to pressing 10. The resulting juice in the pressing installation is cleaned of possible large particles and, after the pasteurizer-cooler 11, is sent to one of containers for depectinization. The pomace from pressing is crushed on a mixer with the possible addition of water and sent to fermentation containers.

The juice after pasteurization and cooling (45...50 °C) is first sent to the intermediate collector 22, from where it is sucked into the depectinization tank by the dosing pump 24. Along the way, a pectolytic drug is introduced into the pipeline using a dispenser 23 and mixed in a tubular static mixer 21. The processes of depectinization and clarification occur depending on the type of drug used. If the preparation for clarification requires cooling of the juice, then after depectinization it is pumped through a cooler 20 into containers for clarification 19 and the preparation is added manually. If cooling is not required, the juice is not pumped in this case, and the clarification preparation is introduced into a container for depectinization.

Upon completion of depectinization and clarification, the sediment formed at the bottom of the container is pumped into a sediment collection tank 18, from where it is sent by pump 17 to filter 16.

The juice obtained in this way is pumped using a pump into a collection tank 19, where the juice obtained from filtering the sediment is added. The juice mixture is once again sent to filter 14 to obtain fully clarified juice, ready for packaging in bottles.

This juice is collected in the receiving collection 13, and then sent to the bottling line, where it is pre-deaerated and pasteurized.

The juice is packaged into bottles at 80 °C, followed by additional pasteurization and cooling in a tunnel pasteurizer-cooler.

3. Description of the main stages of apple juice production

Juice is prepared from apples of different varieties and ripening periods, so the chemical composition of apple juices can vary significantly, although most industrial varieties of apples have a slight range in the content of dry substances (19...21%) and organic acids (0.3...0.6% ), they also contain pectin substances (0.5...1.0%) and are rich in vitamins. For obtaining juices, the best apples are autumn-winter varieties with dense tissue, which, when crushed, produce pulp with a granular structure that lends itself well to pressing. The juice yield is 80% or more. After crushing, the pulp must immediately go to pressing, since grinding breaks the integrity of the cell walls and releases polyphenolic enzymes. In this case, with the participation of atmospheric oxygen, polyphenolic and other easily oxidized compounds are oxidized, which leads to darkening and deterioration of the taste and smell of the juice. The oxidation products of polyphenols can have a red, orange, brown color and, accordingly, change the color of the juice. Pressed juice, which contains pectin and polyphenolic substances and some starch and nitrogenous compounds, must be clarified using combined methods using pectolytic and amylolytic enzymes and other clarifying substances. To obtain apple juice, complex mechanized lines are used, including the acceptance of raw materials and the production of the finished product.

Technological process

The juices are clarified and represent the liquid phase of the fruit with substances dissolved in it, squeezed from the fruit tissue. Delivery, acceptance and storage of raw materials are carried out in the production of juices in the same way as in the production of other types of canned fruit.

Treatment with enzyme preparations

Most fruits and berries contain pectin substances, which make it difficult to extract juice and reduce its yield. Pectic substances are found in fruits in the form of water-insoluble protopectin and soluble pectin. Protopectin is part of the cell walls and middle plates of plant tissues. The main influence on the process of juice release is exerted by soluble pectin, which has water-holding ability and increases the viscosity of the juice, preventing it from flowing out. Therefore, when treating pulp with pectolytic enzymes, it is necessary, first of all, to destroy insoluble protopectin.

Protopectin must be hydrolyzed only partially, so as to separate cells from one another and partially destroy their walls to increase cell permeability. Pectolytic enzyme preparations not only destroy pectin substances, but also act on cells with toxic substances of a non-enzymatic nature, which are part of the preparations and cause coagulation of protein-lipid membranes and the death of plant cells. As a result of these transformations, cellular permeability increases, protoplasmic membranes rupture, and the release of juice is greatly facilitated. To process fruit pulp in the production of juices without pulp, the enzyme preparation Pectostostidin is used, which is available in powder form. The drug Novoferm 10x (grown by the surface method) is a complex of enzymes pectinase, polygalacturonase, pectin methyl esterase, cellulase and amylase. The optimal temperature for action of pectolytic enzyme preparations is 35…40°C. Increasing the temperature above 55°C inactivates the enzymes and the effect of the drug stops. Treatment duration is 1…2 hours. Novoferm 10x is used both for processing pulp and for clarifying juices. A new type of enzymes that can be used to process pulp in order to increase juice yield are diluting enzymes, which include pectinase and cellulase.

Pectic substances have water-holding ability, form a hydration shell around suspended matter, act as protective colloids for suspended particles, delay their precipitation and increase the viscosity of juice. Therefore, the destruction of the pectin molecule promotes the separation and settling of particles.

Pectolytic enzyme preparations are used to clarify juices. Under their action, the pectin molecule is destroyed to water-soluble galacturonic acids. For this purpose, for example, the enzyme preparation Pectofoetidin P10X is used. This drug contains, in addition to pectolytic and proteolytic enzymes. Processing can be carried out in a batch or continuous manner. In domestic industry, the batch processing method predominates.

An enzyme preparation is added to the juice in an amount of 0.02-0.03% in the form of a suspension. The dose of the applied drug depends on the pectin content in the juice, pH and temperature. To achieve the desired result, the optimal conditions for the action of the drug should be observed: pH 3.7-4.0; processing temperature 40-50 0C; The processing time is 1 hour with stirring. Under such conditions, more than 50% of the pectin is destroyed and the juice becomes clearer. If complete depectinization is required, the process continues for a longer time.

If the turbidity of the juice is due to the presence of starch, then amylolytic enzyme preparations are used. Starch is contained in juices from summer and unripe apple varieties. During heat treatment, most of the starch gelatinizes, goes into solution and, during bottling and storage, can cause cloudiness in the juice due to the formation of complexes with polyphenols. To process such juices, amylolytic enzyme preparations are used, for example, Amylorizin P10X. Processing conditions: temperature 50 0C; pH 4.5-5.5.

If there are pectin substances and starch in the juice, it is recommended to use both pectolytic and amylolytic enzymes.

The optimal dose of the applied drug is determined on the basis of a test lightening. First, the presence of pectin in the juice (by an alcohol test) and starch (by an iodine test) is determined. Then, the dose of the applied drug is determined by the amount of clot formed or by the intensity of color. The correctness of the chosen dose is checked by test clarification in test tubes.

The disadvantage of the enzymatic clarification method is the frequency and duration of treatment (1-2 hours). In recent years, work has appeared on continuous methods for processing juices. For this purpose, enzymes fixed on solid supports (immobilized) are used. Insoluble enzyme-carrier complexes are stable and retain the catalytic properties of enzymes. Inorganic and organic substances are used as carriers. The processing is carried out in special reactors.

Conclusion

It should be especially noted that the production of canned food is a very convenient area for small businesses. Simple technology, low cost (no need for large capital investments or production space), ease of organizing production (minimal amount of technological equipment), technically uncomplicated production equipment (its production is possible in the simplest conditions) allows a large number of small business representatives to actively participate in this.

Apples are rich in pectin. These are natural detoxifiers that remove heavy metals, radionuclides, nitrates and other toxins from the body. Pectin substances are localized in apple peel. But first of all, they make it very difficult to extract juice and reduce their yield, so they use treatment with enzyme preparations. Under their influence, the viscosity of the juices first decreases, and then sedimentation occurs - sedimentation occurs. But even so, apple juice, thanks to natural sugars and organic acids, helps us recover after heavy exercise and strengthens the heart and blood vessels.

Experiments on mice showed that apple juice protects brain cells from oxidative processes that occur during stress, which indicates its antioxidant properties. 300 g of juice per day is enough to avoid the development of cerebral vascular sclerosis.

From the list of used literature

1. Technology systems. Description and technical and economic assessment of the technological process. Methodological instructions for performing calculation and graphic work ST-0297. Compiled by: E.L. Feldman. - Donetsk: DIEHP, 1997. - 16 p.

2. Food processing plant. Canning and storage of products compiled by: I. Kravtsov. - "Mayak" Odessa, 1968. -334 p.

3.Handbook of canning production master - compiled by: S.M. Yastrebov. - “Food industry” Moscow, 1980 - 206 p.

4. General technology of food production / Ed. A. P. Kovalskaya. - M.: Kolos 1993-384 p.

5. Technology of canned fruits and vegetables. A. F. Fan-Jung, B. L. Flower menbaum, A. K. Izotov - M.: Food industry

6. Rogachev V.I. Handbook of fruit and vegetable canning production technologist.

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Juices are the most valuable component of fruits, berries and vegetables. They contain many water-soluble biologically active and easily digestible substances. Most juices have a pronounced healing effect.

Juice is a liquid product obtained from high-quality ripe fresh or kept fresh by cooling fruits and (or) vegetables, intended for direct consumption or for industrial processing.

The range of juices is extremely wide.

Depending on the production method, juices can be directly pressed or reconstituted; depending on the production method - clarified, unclarified and pulpy juices (nectars); depending on the composition - from one type of raw material, two or more (blended); natural without additives and with additives (sugar or sweeteners, vitamins, minerals, acids, etc.). In addition, concentrated juices with a high content of soluble solids are produced.

Technology for the production of natural juices. The technological process for the production of natural juices includes the following operations: preparation (washing, in some cases cleaning) and crushing of fruit and vegetable raw materials (its features), juice extraction (on a drainer and presses), its purification (straining) and clarification, filtering, packaging, pasteurization.

Crushing prepared fruit and vegetable raw materials. It should ensure the destruction of pulp cells by at least 75%. Quinces, apples, pears, rhubarb are crushed using knife, grating or disc crushers. Apples are crushed into particles of 2...6 mm in size, depending on the density of the fruit tissue and the pressing equipment used. The denser the fabric, the smaller the fruit particles should be.

Stone fruits (cherries, cherries, plums) are crushed using universal crushers. Crushing is adjusted so that the seeds do not crush. The presence of destroyed seeds in the pulp is allowed no more than 15% of its mass.

Currants, gooseberries, and lingonberries are crushed using roller or disk crushers. Ripe strawberries, raspberries and blueberries do not need to be crushed.

To increase the yield of juice during pressing, the pulp is preheated, treated with enzyme preparations or electric current.

When the pulp is heated to 70...76 °C, denaturation of proteins occurs and its juice-giving ability increases.

Treatment of the pulp with enzyme preparations leads to the hydrolysis of proteins, pectin compounds and starch, which also helps to increase the juice yield. A suspension of the enzyme preparation is added to the pulp of pome fruits immediately after crushing, and into the pulp of stone fruits after adding water (10...15% of the pulp mass) and heated to 40...45 °C. The pulp and the preparation are mixed and kept for 40...60 minutes, depending on the type of raw material being processed, and transferred for pressing.

Pressing pulp. To extract juice, the pulp of fruits and berries is fed to presses of various systems.

To press apple pulp on a batch press to increase the juice yield and make pressing easier, it is recommended to install drainers in front of the presses. The time for juice separation in the drain and pressing should not exceed 20 minutes to avoid significant oxidation and darkening of the pulp and juice. The juice yield in the drain is up to 30%. With increasing pressure and a higher yield of juice, it becomes enriched with suspensions and its clarification will be difficult.

To increase the juice yield when using screw presses, it is recommended to additionally press the apples after the screw press using a hydraulic, batch or basket press. The sediment from the separator of coarse impurities is combined with the marc and pressed together with them.

The pulp sediment can be used as an additive (no more than 20%) to applesauce when cooking jam or returned to the pulp for re-pressing.

The yield of juice depends on the quality of the raw materials, the preparation of the pulp, the method of pressing and is, %: from grapes 70...80, apples 55...80, cranberries 70...80, cherries 60...70, red currants 70...80, black currants 55...70.

Straining the juice. The juice flowing out from under the press is filtered through a stainless steel sieve with holes with a diameter of 0.75 mm or a nylon sieve to remove pieces of pulp, seeds and other impurities that got into the juice during pressing.

Further operations with juice depend on what types of juice are produced: clarified or unclarified.

Juice clarification. Clarified juices are prepared from barberries, lingonberries, pears, cranberries, rowan berries, red currants, grapes, apples, etc.

You can clarify the juice immediately after its production or later by preparing semi-finished products, canning them and then clarifying them.

Juices are clarified using the following methods: fining, enzyme preparations, gelatin with enzyme preparations or bentonite with gelatin and enzyme preparations, or silicon dioxide with gelatin and enzyme preparations, or heating.

Filtration. After clarification, the juice is sent for filtration. Filtration on filter presses is carried out at a pressure of 39.2... 157 kPa.

Juice packaging. For packaging juice, bottles or jars with a capacity of 0.2...3 dm 3 are used. The juice heated to 75...78 °C is packaged and sent for pasteurization or sterilization.

Pasteurization of juice. Natural juice, with sugar, blended is pasteurized in jars with a capacity of 0.65 ... 1.0 dm according to the formula 10-20-20 minutes at a temperature of 85 ° C and a pressure of 118 kPa.

It is allowed to preserve juices using the hot filling method. In this case, before packing into a heated container, the juice is heated to a temperature of 96...98°C.

Reconstituted juices from concentrated juices are produced in this order.

The concentrate is weighed on an electronic scale and, according to the recipe, added to the water in the long-term pasteurization bath. In it, concentrated juice is mixed with water. In order to remove the microflora present in the concentrate, pasteurization is carried out. Then, in a rotary-pulsation installation operating on the principle of cavitation or a homogenizer, the mass is homogenized to obtain a homogeneous mixture without lumps and inclusions.

Prepare the container. Then the prepared bottles are sent to the bottling plant, and then to the vacuum capping line.

After bottling, bottles with juice reconstituted from concentrate are inspected on a special screen, where unwanted inclusions in the liquid in the bottle are identified and some of the products are rejected. The bottles are then labeled. The mass fraction of soluble solids in directly pressed juices and reconstituted juices is given in Table 8.3.

Bottles that have passed inspection control are sent to group packaging - into a thermal tunnel, where they are wrapped in stretch film, and they are sent to a warehouse for temporary storage or sale.

Progressive waste-free technology for producing apple juice is the use of microwave energy with a frequency of 2400+50 MHz for 2...3.5 minutes. When processing whole washed apple fruits, the temperature throughout the entire volume of the fruit reaches 80...90 °C, which ensures inactivation of enzymes and prevents oxidation of the resulting juice. The new technological scheme for processing apples includes the following operations: washing, inspection, rinsing the fruit in the shower, microwave treatment, draining the juice through a drainer, pressing (microwave drying of apple pomace), filtering, microwave pasteurization of the juice, packaging the juice into prepared and Microwave-treated bottles, capping, storage. It allows you to obtain not only juice with a natural taste, aroma and color, but also reduce the time of its production and dispose of waste (drying the pomace). According to the scheme considered, tomato, plum, apricot, etc. juices are produced. The cavitation effect when processing whole fruits in a microwave installation makes it possible to eliminate their crushing.

The shelf life of juices depends on the container in which they are placed: in glass containers (light) - 2 years; in glass containers (dark) - 1 year; in metal containers - 1 year; in aluminum tubes - 1 year; in consumer packaging made of combined materials based on aluminum foil and paper (cardboard) aseptic and hot-filled drinks - 1 year.

For liquid products of aseptic preservation, combined materials based on foil, paper, cardboard and polymer, for example, polyethylene/paper/polyethylene/aluminum foil/polyethylene, are widely used.

In consumer containers made of combined film materials, juices are stored for 9 months, and in bottles made of polymer materials - 1 year.

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Federal State Budgetary Educational Institution of Higher Professional Education

Ekaterinburg State Agrarian University

on the topic: Juicing technology

Performed:

Maksimenko A.L.

Orenburg - 2015

Introduction

3. Measures for industrial sanitation and occupational hygiene ONT

Conclusion

Introduction

Juice production is of great importance to humans. Everyone understands that for health it is necessary to get vitamins, and juices contain a significant part of them. They contain the following vitamins: vitamin C, vitamin P, folic acid, vitamin A, carotene. Juices are a necessary and irreplaceable part of the diet of people all over the world.

Juice is a liquid product obtained from fruits and vegetables by mechanical action and preserved by physical means. Consuming juices is a quick way to saturate the body's cells with essential nutrients. They are easily digested and quickly enter the blood and lymph. Juice production is one of the fastest growing industries, both in our country and abroad. Not only the quantity, but also the range of juices produced is increasing. The consumption of juices around the world is constantly growing, due to both the high nutritional value and the profitability of juice production. The high technology of juice production processes makes it possible to quickly and effectively introduce the achievements of science and technology into industry.

1. Technology for preparing fruit and berry juices

The following requirements are imposed on raw materials for the production of juices: first of all, the taste, aroma, content of nutrients and physiologically active substances are assessed, and the degree of ripeness of the fruit is taken into account to increase the juice yield. All fruits are stored in different ways. For example, different varieties of apples react differently to the effects of temperature during storage. Some of them tolerate a long-term state of hypothermia down to -2...-3 C, while being stored with minor losses and with slow defrosting (defrosting).

The chemical composition of the raw materials is determined. The main feature of the composition of the fruit is its high water content - 80-90%. This feature determines the high intensity of enzymatic reactions and, consequently, vital processes that cause a large consumption of reserve substances for respiration during storage; high level of moisture loss due to evaporation, which leads to increased weight loss during storage and deterioration in quality; low resistance to pathogens and mechanical stress.

All this requires special technology for growing and storing products. The content of dry substances in fruits reaches an average of 10-20%, a smaller part of which is insoluble (2-5%), and a large part is dissolved in cell sap (5-18%). Insoluble solids are fiber and its accompanying hemicelluloses and protopectin, as well as some nitrogenous substances, pigments, waxes, and starch. Soluble dry substances in fruits include sugars, acids, nitrogenous substances, phenolic substances, soluble pectin and others.

The significance of the chemical components of fruits is different, but they are all necessary for rational human nutrition.

Carbohydrates determine the calorie content, which for fruits is 50-70 cal per 100g. Sugars, combined with acids, play a major role in determining the taste of fruits. The content of other components is often low, but determines their specific characteristics and nutritional value. For example, the content of tannins determines the astringent taste of fruits; as a result of their transformations, the color of processed products may change, and their presence is associated with the clarification of juices. The composition and ratio of anthocyanins and fat-soluble pigments determine an important quality indicator - the color of the fruit.

Vitamins are of particular importance in human nutrition, and some of them (vitamin C, vitamin P, folic acid, provitamin A - carotene) mainly contain fruits and vegetables.

There are two main types of juices; without pulp (pressed) and with pulp (homogenized). According to the preparation technology and recipe, there are several types of them (natural, blended, fortified, sterilized through sterilizing filters, etc.). preparation juice quality sanitation

2. Juicing without pulp

Juices without pulp are obtained by pressing. Plant tissue is prepared so that the cell sap is released from every cell as much as possible. This depends on carefully chopping the fruit. In this case, most of the cells should be disrupted. But the pieces of fabric should not be very small, otherwise the sieves become clogged during pressing and the juice yield decreases. Thus, when chopping apples into pieces about 0.3 cm in size, the juice yield can be increased to 705; with a greater degree of chopping, it decreases. To crush raw materials, a crusher with grooved rollers is used, which, when rotating towards each other, crush the fruits, a universal crusher, a roller crusher, and a knife cutter. To increase the yield of juice, the pulp is heated to a temperature of 80-85 C. However, as a result, an off-flavor may appear and the aromaticity of the product may decrease. Other methods are also used to increase the yield of juice - freezing, electroplasmolysis, treatment with enzyme preparations. When frozen, cell walls are damaged by ice crystals. During electroplasmolization, protoplasm coagulates under the influence of electrical voltage. Enzyme preparations contain pecto- and proteolytic enzymes that loosen fruit tissue.

The juice is extracted using various presses. The most common: screw with mechanical drive, with hydraulic drive, screw. In mechanically driven presses, pressure (9-12% kg/cm) is created by rotating a nut on a vertical screw, which is transmitted to the upper clamping frame of the basket.

In presses with a hydraulic drive, pressure (9-12 kg/cm) is created by a hydraulic plunger pump, in continuous screw presses used to obtain grape juice - by rotating two screws with opposite directions of turns, decreasing pitch and increasing diameter (the principle of its operation is similar extractor for tomato juice). The pulp is loaded into presses either into two baskets made of wooden slats fastened with hoops, or into packs (in hydraulic presses) installed on two lattice wooden platforms. While one is freed from pulp and loaded, the second is pressed. At the same time, the pressure is increased slowly, otherwise the pulp may be pressed in. In basket presses, after the first pressing of the juice, the pulp is loosened and pressed a second time. In pack presses, the maximum juice yield is reached after the first pressing.

In screw presses, juice is obtained with a large amount of suspended particles, but in this case the process of its extraction is continuous and the yield is high, so such presses are used more and more widely. The next step is clarification of the juice. The simplest method is the sedimentation of turbidity particles by settling, but in this case only large particles precipitate and the process proceeds very slowly. Sometimes juices (for example, grape juice) self-clarify: with prolonged standing, a flaky sediment of turbidity peels off. Self-clarification occurs due to enzymatic and chemical transformations during which colloidal substances are destroyed. To self-clarify juices, large reserve containers are needed. The destruction of colloids can be accelerated by enzyme preparations of mold fungi that have a pectolytic effect (the same as when processing pulp). This method is used for difficult-to-clarify apple and plum juices. For clarification, juices are fined by adding proteins (gelatin) and tannins (tannin). Forming sediment, they deposit suspended particles. Clays (bentotins) are also used, which have strong adsorbing properties and change the electrical charges of colloids, thereby precipitating them. But the most common filtration of juices is carried out on filter presses. Between the plates of the filter-press, a filter material is laid (filter - cardboard, pressed asbestos), through which the juice passes, supplied by a pump under pressure through the channels in the flanges of the plates. After filtering, the first portions of juice entering the opposite channel in the flanges may be cloudy; they are returned for recycling. The clear juice is sent for bottling, capping and sterilization. Juices can be sterilized without heating using sterilizing filters. For this purpose, filter presses are used. The holes in the filter material are so small (no more than 1 micron) that microorganisms cannot pass through them. Juices obtained using de-fertilizing filters retain their natural taste and aroma and are therefore more valuable than sterilized ones. Mechanized production lines have been created for the production of fruit juices, which provide for all operations - from crushing raw materials to sterilization and bottling of finished products.

The nutritional, vitamin and flavoring benefits of clarified juices are high, many of them are dietary products. However, during their production, mainly during clarification (filtration), valuable substances are separated along with the sediment: carotene, fiber, semi-fiber, pectin, protein and many phenolic compounds, some vitamins.

3. Measures for industrial sanitation and occupational hygiene

The layout and arrangement of the enterprise territory provides for the removal of atmospheric precipitation from buildings to drains; utility and fire water supply and sewerage. Directions and passage signs, special inscriptions and parking signs are installed on the territory. Normal sanitary and hygienic conditions (to, humidity, pressure and air purity) are maintained in production premises.

Production, warehouse, auxiliary, utility and household premises, staircases, passages and workplaces are kept clean, preventing workplaces and passages from being cluttered with equipment, materials and spare parts.

The surface of the floor, walls and ceilings is smooth, easy to clean and meets hygienic and operational requirements. To ensure safe working conditions and human performance, the air environment surrounding him at work must comply with established sanitary and hygienic standards.

The rationing is based on the conditions under which the human body maintains a normal thermal balance, that is, due to physiological processes, thermoregulation is carried out, ensuring the preservation of a constant body temperature through heat exchange with the external environment.

The required state of the air environment of industrial premises is ensured by a set of measures that can be divided into the following groups:

a) combating the release of harmful substances at the source of their occurrence;

b) mechanization and automation of production processes, their remote control;

c) organization of the technological process that ensures a minimum release of hazardous substances in the work area;

d) installation of ventilation and heating;

e) use of personal protective equipment.

Environmental protection. The problem of the environment and the rational use of natural resources is one of the most pressing human problems, since life on earth, the health and well-being of mankind depend on its solution.

A sanitary protection zone 50 m wide is provided around the enterprise. This zone is landscaped and landscaped. Green spaces enrich the air with oxygen, absorb carbon dioxide and noise, clean the air from dust and regulate the microclimate. Pollution of atmospheric air and water bodies is within acceptable limits, since treatment facilities are provided for this purpose. After washing the equipment and inventory, water containing contaminants is drained through holes in the floor that are connected to the sewer system, wastewater is treated at treatment facilities, and the resulting sludge is used for sale as fertilizer in agriculture. Purified water is reused at the enterprise, but only for domestic purposes.

4. Quality control of finished products

Quality control of finished products for fruit and berry juices includes:

· organoleptic indicators.

· mass fraction of dry substances.m

mass fraction of acids.

mass fraction of alcohol.

· mass fraction of pulp (for juices with pulp).

· mass fraction of sediment (for clarified juices).

· pH value.

mass fraction of vitamin C.

· preservatives.

· foreign impurities, toxic elements.

Determination of titratable acidity of juices without pulp.

Fifty grams of juice (temperature 18-20°C) is transferred to a 250 ml volumetric flask and adjusted to the mark with distilled water. Then 10-15 cc are pipetted into a flask and titrated (0.1 mol/cc) with NaOH solution in the presence of phenolphthalein (3 drops) until a pink color appears that does not disappear within 30 seconds (analysis is carried out 2 times).

Determination of dry matter in juice. 1. Method of drying the sample.

2. Determination of the mass fraction of dry substances by density. Controlled quality indicators of fruit and berry juices: citric acid content, sucrose content, total D-glucose and D-fructose content, D and L-malic acid content, L-ascorbic acid (vitamin C) content, L and D-lactic acid content , dry matter content, pH (active) and total (titrated), relative density. The naturalness of juices is indicated by the content of malic acid in them, and synthetic malic acid consists of D and L forms. The presence of these forms of malic acid indicates the addition of a synthetic acid. The presence of acetic, D and L-lactic acids in the juice indicates microbiological fermentation of the juice. They should not be present in the juice. Note: apple juice does not contain D-malic acid, so this fact is used to determine the adulteration of apple juices.

Conclusion

High quality of products is one of the most important tasks of any enterprise. When accepting raw materials for production, each enterprise must be confident in its quality, subject it to chemical analysis, control all the most important indicators - the content of free fatty acids, peroxides, the presence of traces of heavy metals and many others. For the production of fruit, berry and vegetable juices, the highest quality raw materials must be selected from the best suppliers.

First of all, taste, aroma, content of nutrients and physiologically active substances are assessed. The transparency of pressed (without pulp) juices is taken into account.

When operating equipment for the production of juices without pulp, safety precautions, sanitary and hygienic standards must be observed to prevent equipment breakdowns, as well as industrial injuries.

List of used literature

1. GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, labeling, transportation and storage.

2. Granatkina, N.V. Commodity research and organization of trade in food products - M.: Academy, 2009. - 240 p.

3. Eliseev, M.N. Commodity research and examination of flavored goods / M.N. Eliseev, V.M. Poznyakovsky - M.: Academy, 2006. - 304 p.

4. General technology of food production / Ed. A. P. Kovalskaya. - M.: Kolos 1993-384 p.

5. Leonenko I.I. “Horticulture”, textbook for technical schools, Moscow, 2002, 290 p.

6. Polegaev V.I. “Storage and processing of fruits and vegetables”, Moscow: Agroprmizdat, 2006, 302 p.

7. Rogachev V.I. Handbook of fruit and vegetable canning production technologist.

8. Samsonova A. N. Fruit and vegetable juices

9. Skurikhina, I.M. Chemical composition of food products / - M.: 2003

10. Fan-Yung, B. L. Flower menbaum, A. K. Izotov Technology of canned fruits and vegetables. - M.: Food industry

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