New technologies used in canning production to preserve the nutritional value of products include ultraviolet processing, accelerated electron irradiation and high pressure technology. However, such methods are rarely used because they are not suitable for every product or are too expensive. This is VI VM Gorbatova Natalya Posokina to socialbites.ca.
“The advantage of ultraviolet treatment is disinfection of products and ensuring microbiological stability. But this process is superficial, the rays acting on the product do not penetrate deeply, we get only superficial purity. If we are talking about a whole fetus, it is considered to be planted only superficially – the inside of the fruit is sterile. Such fruits are suitable for ultraviolet light. But we don’t just process whole fruits. Vegetable caviar, for example, is a mixture of crushed ingredients, ultraviolet is useless here anyway, ”she explained.
Since there is no heating during ultraviolet treatment, this avoids the cardinal loss of macro and microelements as during heat treatment.
Processing with accelerated electrons is used mainly for the disinfection of spices – due to the nature of transportation, they are most contaminated with microorganisms. The processing unit is very expensive, so there are only a few of them in Russia, and they are used primarily for disinfection of medical instruments.
High pressure technology literally “flattens” microorganisms and renders them uninhabitable. It allows you to get quality juices as close as possible to freshly squeezed juices, but the equipment is expensive and the shelf life of the product on the cold shelf does not exceed 21 days.
Learn more about the challenges faced by canneries against the backdrop of sanctions and which canned foods can develop botulism. material “socialbites.ca”.
Source: Gazeta
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