1

&

. .

(thermal processing):
:

, , ,
- -


( 2, pH oC )
( )

:
,
pH

1 : -?

pH !!!
(pH>4.5)
(.. , ,
, )

(pH:4.0-4.5)

(.. , ,
)

Clostridium Botulinum
()
(
115-125oC
,
B. coagulans)
<100oC

(pH<4.0)

(.. , ,
)

,
,
<100oC

!!!
()

pH<4.5

: , . ,
, 1995

pH>4.5

:
, . ,
, 1995

-
1. Clostridium botulinum:
( ) Gram, , ,
.
2. 3679 ( Clostridium sporogenes):
,

3. Bacillus stearothermophilus (49-55C): ,
( ), (Flat Sour)-

1. Bacillus coagulans:

.
2. Bacillus thermoacidurans:
( )
( , , )
3. Clostridium pasteurianum:

4. Lactobacillus, Leuconostoc:
CO2 , , ()
5. ( ), 5 .. 66C
5 80 C
6. Byssochlamys fulva: ,
( )

: Food Processing, principles and applications,

H. Ramaswamy, M. Marcotte, CRC Press, 2006

10

..
1.
2.
3.

pH ( pH , )
( ..,
)


>>

11

(blanching):
, , ,
, , ,
, ,
, .
: , .

.
:
1. , :
2. :
3. , , :
4. , :
5. : -

(, ,
, , )

12

1.
2.

3.
4.

: , , , ,

: .. , ,
,
, ,
: (
off-flavors
: ,

13

14

:
1.
2.
3.
4.

:
, .

()
100C

()
100C

1.0-4.0

0.5-1.0

1.5-3.0

0.5-1.0

1.5-2.0

1.0-2.0

1.0-1.5

2.0-3.0

2.0-4.0

2.0-3.0

3.0-5.0

2.0-3.0

3.0-3.5

15

:
1.
. ,
( )
2.

3. ,
4.
5.
6. , 2
, -

7.
8. ( )
9. ,
10. ,
, ( )

16

:
1.
2. ( , , ,
)- ( 40% )

3.
4.

17

:
1. :
.
2. (Individual Quick Blanching): 2
. ,
( )
. ,
,
.
:
,
kg

1 cm 75 sec 3 min
86-91%
kg 0,5 kg 6-7kg

18

:
1. : .
.

70-100C

. ( 60%),
,
,

2.

( ,
70%

19

:
1. ( , ,
)
2.
3. :

4. : , batch

5. : , , , ,
6. : ,
, ,
, ,
, , ,

20

(pasteurisation): ,
100C, :


,
.
.., ,
, ..
1.
2. (.. )
3.
4.
, HTST (high temperature-short time)

21

(pasteurisation) :
1. .,

2. pH<4.5, pH
, .
Cl. Botulinum
..
,
: 65/30min 77/1min 88/15 sec

22

:


, ,

, (.. )
.

23

24

( )

( , , )

25

(sterilization): ,
100C, .
, ,
.

(commercial sterilization):
,
, ,
.
( 6 )
/

( ,

)

( . ,

,
)

26

1.
2.
3.

(Ohmic Heating)
(Microwave Heating)
(Radio Frequency heating)

1.
2.
3.

(sous vide treatment)

(High Pressure treatment)
(Pulsed Electric fields)

..

27

(canning): (
) .
.
Nicola Appert 1790.
,
,

:
.. ( ) .
..
( , pH, )

28

-
( .. )

29

1. (- - )
( 0,03-0,13%)

, L
MR
, (
) -
- ,
,
.
(
)

30

31

No 21/2
No 303


2. .


( )
3.


(.. , , )

,

32


2. (retortable pouches)

( , , ,
)
,

() ()

..

33

34

30-50%

( )
,

35

-

,
- :

36

, .

,
80/777 .

.


.
, ,
, .

37

Brix-Balling,
0 Brix.
0Brix %
.
0 Brix , %
,
(, , ), (,
, , ..).

( ) 0
Brix.

0,2
0 Brix .

38

39

0 Brix
250 Kg 150 Brix:
100 Kg 15 Kg
250

X=37,50 Kg
250 Kg 37.50 Kg .
0 Brix ;
250 Kg 37,50 Kg
100

X=15 Kg
15 0 Brix.

300Kg 40 0Brix

60 0Brix. ;

300Kg 60 0Brix
40 0Brix. ;

40


( Pearson)
300Kg 40 0Brix
60 0Brix. ;
40

60
40
0
60Kg .
300 Kg

60
20
40 Kg ..
x1

20Kg
x2

41


( Pearson)
300Kg 60 0Brix
40 0Brix. ;
40
40
60
60
100
20
60Kg
40 Kg .. 20 Kg .
300 Kg X1
X2

42

43

(1) (), ,

200 C,
.

gr 845 gr
21/2 ( ) 479gr
303 ( ).

44

2. , ,
%

90% .
3. /
4. (Brix)

5. ,
Brix, .

45

-
? Brix ?
: () (, ) :
/=3/2
: Brix
: Brix ,
3*+2*=5* =(5*-3*)/2, Brix

! 30
(
)

46

Brix :
.
.
. Brix
. Brix
: ( )
= (... )+ (... )
: ( )*(Brix )
= ( )*(Brix )+ ( )*(Brix )

 1

0 2 92% /
60/40.
Brix 100 Brix
180
) )
) Brix (
845 gr).

47

48

( + )=84592%=777,4gr

=777,460%=466,44gr
=777,440%=310,96gr

49

100gr 10gr . .
466,4gr
1 =466,4.10/100gr . ..

100gr
gr . ..
310,96 gr
X2 =310./100gr

50

100gr . 18gr . ..
3= 777,4.18/100gr

777,4 gr

3 =
1
+
2
777,4 . 18/100 = 466,4. 10/100 + 310. /100
=29,910 Brix

: ( )*(Brix )
= ( )*(Brix )+ ( )*(Brix )

51

2
:
0 2
: 845gr
: 90%
/: 60/40
0 Brix : 100
0 Brix : 200
0 Brix ..

 -

/ : 3/1. (
) 20Brix
: 1500 kg
65Brix 937,5 kg .
Brix ( )

52

 - (2)
.
:

1. Brix ( ): 10,5
2. / : 2/1
3. :

(650 kg 24 Brix)
(1950 kg 36 Brix) .
8 tn 33 Brix

33 Brix

Brix

53


()

-
(, )*

-
-

*:

54

55

- (, , )
- (
)
-
-
-

- (oBrix)
(pH)
(-) :
-
-
-

56

(sorting) :
- ,
, ,
-

-

-
-
( )

( )
!

.. ( )
(.. )
( )

57

:
- (88-99C)

-
, ,
,

( )

, , ( 40%)
(, , )
-
-
- (
)
-
- (.. ,
)
- ( , , )

58

-
:
, <10Brix
, <14Brix
, <18Brix
, <20Brix

59

( (1
1 )
(
,
)

(50% ,
25%
25% , 20%

? Brix ?
: () (, ) :
/=3/2
: Brix
: Brix ,

3*+2*=5* =(5*-3*)/2, Brix

! 30
(
)

60

:

- (
)
- (no can
no fill)
-
-
(head space):
, ,
..

( ,
)

61

( ,
)

(hot filling, ,


,
,

)

(steam flow closing,

)

(hot exhausting,


, 80-95C
,
, )

62

(
, in Hg)
:
1. : 1,2 in
10F 1,2 in
10F ( )
2. : ,
- 300 m
1 in,

30 in Hg:
0 in Hg:

63

,
. 12,6 in.
120.
64F.

600
39F

64

)
. 300. 1 in
. (600-120). in
=1,6in 12,6-1,6=11 in
)
10F 1,2 in
(64-39)F in

=3in 11+3=14 in

65

10,8 in.
260.
86F.

10,4 in
71F.

66

:
- ( -
)
- (
)

67

( )

(
)

(
)

( ),
:

,

, -,
,

 (continuous retorts)

( ).
,

1. Cooker-cooler
2.
3.
4.

68

(
)

(rotary sterilizer)
( 500 /)
, ,

(
)

 (continuous
retorts)
(hydrostatic sterilizer) 15 m,
:
( )- (-
- 121oC,
10m )-
-

69

70

- ( 50% 70%)


( 1000 /)
:

( )
,

71

(continuous retorts)
(hydrolock sterilizer)




-

:

72

(continuous retorts)

(flame sterilizer)
, (120 /)
11001700 C ( 98-125
C 5 )
(
)
( ..) ..
.

( ):

73

:
- , 35-40C
- . , ,

- , ( )
- 3-5 ppm
-
:
- (--)
- ( )-
- , ( 20C)

- ,
( )

74

- , ( )
- -
- ,

-
- Tetra Pak (6 , ,
, )
- :

75

1.
2.
3.
4.
5.
6.

( 2010):

76

1.
2.
3.
4.
5.
6.

( 2010):

77

1.

2.
3.
4.
5.

6.

(HTST )-
-

( ,
),
(
)
(
5 ), ..
bag-in-box,
( 250 kg)

78

1.
2.
3.

( )

1.

(
)

(
-


pH)

(
,
)

(. ...
- ( ,

.
)

(
).
2
(.. ,
)

79

2.
( , , ,
)
:

pH

( )- , ,

: ,
(
, , ),
(
, )-
,
.

80

3.

(, , ) (
, )
(
, ,
)
, C

81