[Safety and quality of the products of fruit and vegetable processing]
2007
Lomachinskij, V.A.,ed. | Gelfand, S. Yu. | Dyakonova, Eh. V. | Medvedeva, T.N. | Tsimbalaev, S.R.
A system approach to the problem of microbiological and chemical supply of fruit-and-vegetable product safety is stated. Data on the most dangerous pathogenic microorganisms capable to cause food poisonings are generalized. Recommendations on establishment of requirements to microbiological parameters of fruit-and-vegetable products are given. The criteria of microbiological safety accepted in Russia are formulated. The canned food let out in Russian Federation are subdivided into 5 groups depending on chemical composition and acidity (pH). The microbiological parameters which are subject to the control over production are uniform for a group of the canned products. The dangers connected with contamination of production by micotoxins, pesticides, nitrates and other compounds are considered. The ways of coming of these toxicants in products and the measures of decrease in a level of contamination are described. It is important to rely on the statistical methods of analysis for successful carrying out of selective product inspection. The principles of planning and carrying out experiments on study of natural statistical dispersion of the characteristics of the products let out are shown on the concrete examples from practice of fruit-and-vegetable canned food production. The examples of application of the statistical methods are given at carrying out organoleptic estimations. It is necessary to consider kinetics of vitamin and other bioactive compound destruction subject to temperature and duration of influence under optimization of the modes of thermal processing. It is shown, that the integrated indicator of sterilized juice quality is 5-oximetifurfurol content . Mathematical models considering acidity of raw material, temperature and duration of concentration, sterilization and storage of juice can be used for substantiation of parameters of the technologies promoting decrease of this compound accumulation .
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