Model of the automated heat treatment system for the device for canning fruit and vegetable raw

Омельченко, Олександр Володимирович and Цвіркун, Людмила Олександрівна (2022) Model of the automated heat treatment system for the device for canning fruit and vegetable raw. Обладнання та технології харчових виробництв (44). pp. 29-36. ISSN 2079-4827

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Abstract

It is noted that vegetables and fruits are important components for a balanced and healthy diet, they supply the body with minerals and dietary fiber. Substances contained in vegetables, such as flavonoids, phenols and carotenoids, prevent vitamin deficiencies and reduce the risk of developingvarious types of cancer, cardiovascular disease, and diabetes. However, vegetables spoil quickly andneed appropriate canning, that is, technology to extend the shelf life while maintaining nutritional and sensory qualities. To preserve fruit and vegetable raw materials, it is necessary to stop the development of microorganisms with the help of heat treatment, which slows down bacterial and enzymatic activity. It is believed that even a mild thermal process tends to cause significant color loss and changes in texture, flavor and potential nutritional value. The focus is that the combination of time and temperature associated with a particular pasteurization process will largely control the chemical, biochemical and microbiological changes that will occur in the food product. Changing the relationship between time and temperature can affect both desirable and undesirable reactions that occur during pasteurization, such as browning of vegetables. The analysis allowed us to assert that among external factors, temperature is the most important factor in ensuring quality in the production and subsequent storage of raw materials. Attention is focused on the fact that production efficiency can be improved with the help of (PCS) and control of the quality indicators of the initial product, which will allow assessing the quality of the initial product of the mass transfer process without installing additional flow analyzers (physical sensors) that require constant calibration. An improved model of an automated heat treatment system for an apparatus for preserving fruit and vegetable raw materials is proposed, which allows the formation of optimal values of control actions to improve the quality of the original product with minimal energy and economic costs.

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