Packing fruits and berries

Packing fruits and berriesThe fruits are evacuated before or after packaging in containers. In the first case, the prepared fruits are loaded into a vacuum apparatus, where the sugar syrup with a concentration of 15–20% is pre-poured and heated to 90–95 ° C. The device is sealed, a residual pressure of 21.3-334.6 kPa is created and kept for 3-5 minutes. Next, the fruit is separated from the syrup, Packed in a container, pour hot syrup and sterilized. 2-3 batches of fruit are evacuated in one portion of the syrup, then the syrup is filtered, adjusted to the required concentration and used to pour the fruits.


When vacuuming after packing in the container, the fruit is poured with hot syrup (90-95 ° C) and the banks are passed through the vacuum chamber installed on the conveyor. The residual pressure in the chamber should be no more than 21.3 kPa. treatment time - at least 3 minutes.


As a result of the vacuum preparation of raw materials, coloring, aromatic substances and thermolabile vitamins (primarily, vitamin C) are maximally preserved in it; slices of pome fruits acquire an elastic consistency, and fruit compotes from berries, even after a year of storage, retain an intense natural color.


In addition to blanching and vacuuming, the processing of raw materials by IR rays and hot gases is used.When using infrared rays (Canada), pome fruits after short-term immersion in boiling water to inactivate enzymes are irradiated with quartz lamps for 4-5 minutes. With this method of preparation of raw materials, the loss of dry substances is reduced and the environmental pollution is reduced by spent blanching water.


Mandarins are peeled and divided into lobules (segments), which are carefully freed from white fibrous tissue - albedo containing the glycoside naringin, giving them a bitter taste. For the final purification of albedo, the fruits are treated in a 1% solution of caustic soda at a temperature of 85 ° C for 30–40 s. After that, the slices are washed with cold water.


Strawberries, raspberries, strawberries are sorted, the peduncles and sepals are removed and washed in the shower. To strengthen the tissue, strawberries are kept in 65% sugar syrup for 2-4 hours, the temperature of the syrup when pouring berries is about 60 ° C. It is recommended for pouring to use excess syrup, which is formed when cooking jam.


Black currants are cleaned of twigs and leaves; calibrate, pass through the sieves, and wash under the shower.


Melons are washed, peeled and seeded, cut into rectangular strips 1.5 cm thick and 8-10 cm long (corresponding to the height of the can), or onto cubes with 2 cm facets or on slices. The chopped melons are blanched in 35% sugar syrup at a temperature of 80 ° C for 3-4 minutes.


Rhubarb is cut into pieces 15-25 mm long, soaked in cold water for 12 hours, blanched in boiling water for 1-3 minutes, depending on the degree of maturity, and cooled in cold running water.


Packing, sealing, sterilization. Prepared fruits before packing can be kept in water to prevent browning for 20-30 minutes. Apricots, pears are kept in a 0.1% solution of aluminum alum to strengthen the tissue of the fruit and prevent their cooking.


For packing compotes used glass and metal cans made of lacquered tinplate.


Seed fruits can be packaged in jars of unvarnished tinplate, but pears can become pinkish. This is due to chemical reactions between tin salts and tannins of the fruit.

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