DEVELOPMENT OF A TECHNOLOGICAL LINE FOR FRUIT PUREE CANNED PRODUCTS WITH A CAPACITY OF 5 TONS PER DAY
Keywords:
fruit puree, canning technology, food preservation, thermal processing, puree production line, UzbekistanAbstract
This article presents the development of a technological line for the industrial production of fruit puree-based canned products with a daily capacity of 5 tons. The proposed process is designed to meet growing consumer demand for high-quality, safe, and shelf-stable fruit-based food products. The study details the main processing stages, including fruit preparation, thermal treatment, pureeing, pasteurization, filling, and sealing. Special attention is paid to equipment selection, quality preservation, and compliance with food safety regulations. The designed system supports efficient production with minimal waste and high nutritional retention.
References
FAO. (2021). Postharvest Management of Fruits and Vegetables. Rome: Food and Agriculture Organization.
GOST 32044-2013. Fruit and Vegetable Purees. Technical Specifications.
Rakhmatov, F., & Jumayev, B.M. (2022). “Thermal Processing of Fruit Puree for Safe Canning.” Uzbek Journal of Food Technology, No. 4.
Heldman, D.R., & Lund, D.B. (2007). Handbook of Food Engineering. CRC Press.
Kholmatov, I.A. (2020). “Designing Fruit Puree Lines in Central Asia.” AgroTech Digest, Vol. 8.
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