دورية أكاديمية
ANALYSIS AND ASSESSMENT OF POTENTIAL RISKS IN THE PRODUCTION OF ENRICHED SUGAR.
| العنوان: | ANALYSIS AND ASSESSMENT OF POTENTIAL RISKS IN THE PRODUCTION OF ENRICHED SUGAR. |
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| المؤلفون: | Samilyk, Maryna, Korniienko, Daria |
| المصدر: | Technology Audit & Production Reserves; 2024, Vol. 3 Issue 3(77), p36-40, 5p |
| مصطلحات موضوعية: | SUGAR, RISK assessment, SEA buckthorn, FROZEN fruit, FRUIT processing |
| مستخلص: | The object of research is the quality indicators of sugar enriched with derivatives of the processing of the fruits of wild plants (viburnum, mountain ash, sea buckthorn, black elder) and potential dangerous factors that may arise during its production. This study is aimed at the analysis and assessment of all risks that arise in the production of sugar enriched with derivatives of processing of wild raw materials. For the production of enriched sugar, pre-cleaned fruits were frozen at a temperature of –18 ± 2 °С, and after defrosting, they were partially dehydrated by the method of osmotic dehydration. For this, a 70 % sugar solution with a temperature of 50 ± 5 °C was used (hydromodule 1). The duration of osmotic dehydration was 1 hour. The derivative product formed as a result of osmotic dehydration of fruits (sugar solution) was used to enrich granulated sugar in the amount of 10 % by mass of sugar. After thorough mixing with the solution, the sugar was dried in a laboratory vacuum dryer and analyzed. Based on the principles of HACCP, a detailed description of the product and its use with a specific purpose has been developed. In particular, the description of all stages of production, from the initial materials to the processing and packaging processes, as well as the definition of all possible dangerous factors that can affect the safety and quality of products. The identification and assessment of all hazar dous factors included the analysis of all possible threats to the safety and quality of products at each stage of production. To ensure the quality and safety of enriched sugar obtained from wild raw materials, an assessment of potential dangerous factors at all stages of production was carried out. A HACCP plan has been developed that allows effective management of critical control points and evaluation of the results of this management. This will allow potential manufacturers to produce safe and competitive products of high quality. The practical implementation of these proposals will allow bringing new products to the market-elderberry, sea buckthorn, rowan and viburnum sugar. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: | Complementary Index |
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