Pasteurization
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ScribdTranslationsPasteurization
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ScribdTranslationsPASTEURIZATION (PRODUCTION OF BLACKBERRY JAM)
Pasteurization is a technological process that is carried out through the use of
heat. It is a gentle heat treatment, an aspect that differentiates it from
sterilization, which is much more intense. Its main objective is the elimination of
pathogens in food to extend its useful life. Pasteurization uses low temperatures
that ensure the elimination of pathogens, although some can withstand and
resist them. The nutritional value of foods and their organoleptic characteristics
are not so altered.
Jams are a mixture of fruit and sugar that come in semi-solid form. The mixture
is made hot with the addition of pectin and in some cases acid is added to adjust
the pH at which the gel forms. Jams can be made from a wide variety of fruits,
but those that have a good balance between sugar and acidity are preferred,
such as: apple, orange, peach, pineapple, mango, strawberry, blackberries,
guava, etc.
The process of making guava jam consists of obtaining the pulp of the fruit and
subsequent evaporation of the water to concentrate the solids with the help of
sugar. It is not necessary to add pectin since guava contains enough natural
pectin.
DIAGRAM #1
BLOCK DIAGRAM FOR MAKING JAM
BLACKBERRY
•quantify the fruit that will enter the process.
Recep
tion
• Eliminate fruit that is not ripe, has rot or bruises.
• Removes insecticide residues and dirt adhered to the fruit.
Washe • Fruit in water at 95°C for 8 minutes, to optimize the extraction of the
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Scheldt
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• pulp. It is done with the help of a fine mesh pulper to prevent the seeds from
passing through.
•With the pulp obtained, the extraction yield is determined and the
amount of sugar and acid needed.
Formula
tion •Over moderate heat and stirring regularly so that the mixture does not burn.
until 65 °Brix is reached.
Cooking
•In glass jars, in plastic containers or in bags.
Packing • Jars with closed lids placed in a water bath and heated to 95 °C for 10 minutes
and cooled gradually .
•Containers are cold and the gelation of the jam has been verified.
Source: (FAO)
QA
• In the raw material
The fruit that enters the process must be free of bumps or rotten parts and the
degree of maturity must be adequate.
• In the process
Control the final point of the jam (°Brix), as well as the pH. The product should
be prevented from boiling excessively because foam forms, which gives the jam
a bad appearance and also reduces the yield.
• in the final product
The jam must meet the following specifications:
o °Brix: 65-66
o pH: 3.0- 3.5
o Consistency: firm gel when the container is turned over, but soft
when spread.
o Color: reddish brown. Artificial color should not be used.