IMPROVEMENT OF THERMAL TREATMENT TO ENHANCE BIOLOGICAL RESISTANCE OF FERMENTED BEVERAGES

Authors

  • Lyudmila Reshetnyak National Aviation University
  • Oksana Vitriak Kyiv National University of Trade and Economics
  • Anton Serenko Kyiv National University of Trade and Economics

DOI:

https://doi.org/10.18372/2306-1472.74.12300

Keywords:

biological resistance, culture Medusomyces gisevii, expiration date, fermented drink, fill factor of bottles, tea mushroom, thermal treatment

Abstract

Purpose: The perfection the modes of thermal treatment for the increase of biological resistance of the fermented drinks that were got with the use of culture Medusomyces gisevii. Methods: We investigated the effect of thermal treatment in the range 55...80°C for 10-60 minutes to change the physicochemical and organoleptic characteristics of fermented beverages during storage and storage conditions of beverages in glass bottles (temperature, filling factor). Results: It is established that to increase the shelf life of the beverage in the optimal processing conditions are the temperature ranges and duration, respectively, of 63°C and 40 min to 75°C and 15 min. The optimum fill factor for drink based on the culture of Medusomyces gisevii in glass bottles is 0.90-0.96. Discussion: The stability of non-alcoholic fermented beverages obtained using Medusomyces gisevii culture, treated with pasteurization under conditions of two treatment regimes: 63°C and 40 min. and 75°C and 15 min was investigated. Taking into account the rather mild conditions of thermal treatment and achieved a bacteriostatic effect during 60 days of storage at 30°C, the 1th mode can be recommended as acceptable to the increase of biological firmness of drink. Storage of beverages at temperatures up to 12°C can stabilize the microbiological state up to 180 days. In the 2nd mode of heat treatment the stability of the beverage remained stable at a storage temperature of 30°C for 180 days, and at 12°C – not less than 210 days. The use of modes of thermal processing of beverage within the specified limits allows guaranteed shelf life of 2 to 6 months without significant reduction of organoleptic characteristics and content of biologically active substances compared to unprocessed beverage.

Author Biographies

Lyudmila Reshetnyak, National Aviation University

Candidate of Engineering; Associate Professor.

Biotechnology Department Educational and scientific institution of ecological safety; National Aviation University, Kyiv, Ukraine.

Education: Kyiv Technological Institute of the Food Industry, Kiev, Ukraine, (1969).

Research area: biotechnology, microbiology

Oksana Vitriak, Kyiv National University of Trade and Economics

Candidate of Engineering; Associate Professor.

Kyiv National University of Trade and Economics, Kyiv, Ukraine.

Education: Kyiv Technological Institute of the Food Industry, Kyiv, Ukraine, (1990).

Research area: biotechnology, food technologies.

Anton Serenko, Kyiv National University of Trade and Economics

Student.

Kyiv National University of Trade and Economics, Kyiv, Ukraine.

Research area: food technologies.

References

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Published

13-03-2018

How to Cite

Reshetnyak, L., Vitriak, O., & Serenko, A. (2018). IMPROVEMENT OF THERMAL TREATMENT TO ENHANCE BIOLOGICAL RESISTANCE OF FERMENTED BEVERAGES. Proceedings of National Aviation University, 74(1), 123–129. https://doi.org/10.18372/2306-1472.74.12300

Issue

Section

BIOTECHNOLOGY