Fruit growing
and viticulture of South Russia

Annotation

The article presents the results of research on improving the technology for the production of canned apple compote from apples. The studies were carried out in 2021-2022 at the laboratory base of the Dagestan State Technical University. The most important condition for ensuring normal growth, development, as well as the resistance of the children's body to adverse environmental factors, is the organization of rational nutrition, and therefore, its high nutritional value, determined by the nutrient composition of the finished product, which, along with the nutritional value of the raw materials used, is also determined by perfection of the production technology used, which encourages their improvement. Comprehensive assessment of the biochemical composition of apples shows that secondary products obtained during their cutting and cleaning (peel, seed cell, etc.), along with carbohydrates, contain a large amount of biologically active components. The main role in improving technologies to ensure a high nutrient composition of products is played by the intensification of the processes of preliminary sterilization (blanching and final heat treatment), as an obligatory and longest stage in the technological cycle of the production of compotes for child nutrition. New solutions in the implementation of the set goal are: the use of an effective method of microwave blanching of fruits directly in glass jars; the use of an infusion from secondary products obtained by extracting them in water at a temperature of +60 �C for 10-15 minutes after treatment in an electromagnetic field of ultrahigh frequency for 1.5 minutes and an accelerated mode of thermal sterilization based on a preliminary increase in the temperature of the product before sealing cans up to +80 �C followed by sterilization using two-stage cooling. The proposed technology contributes to saving more than 10 kg of sugar per 1 tube of products while ensuring high nutritional value of the finished product; the content of vitamin C in compote made by improved technology is 2 times higher than by traditional technology. To implement the method of microwave blanching, the design of an apparatus for microwave processing of fruits in glass jars was also developed.