IMPROVEMENT OF THE TECHNOLOGY OF CANNED APPLE COMPOTE FOR BABY FOOD WITH THE USE OF TWO-STAGE MICROWAVE PROCESSING OF FRUITS AND FRUITS FILLED WITH SYRUP
The paper presents an innovative resource-saving technology for the production of canned compote from apples for baby food. Based on the analysis of literary sources, the authors substantiate the issues of the effectiveness of two-stage, before and after pouring syrup, heating of fruits in glass jars in a microwave field of different power. The optimal parameters of the pretreatment of the semi-finished product were selected taking into account all process parameters: the time of the microwave exposure, the power of the microwave installation, the volume of the jar under study. Based on the mathematical processing of the results obtained, a mathematical model covering all parameters was obtained. Studies have established the effectiveness of improving the technology of production of canned compote using two-stage microwave processing of fruits and fruits filled with syrup, which ensures their heating to 85-95 ° C and thereby intensifying the modes of thermal sterilization. Based on the results obtained, an improved technology for the production of apple compote for baby food is proposed.