Belarusian scientists released trial batch of juice with pectin ‘cleansing’ human body
The Food Preservation Technology Department of the Scientific and Practical Centre of the National Academy of Sciences of Belarus for Foodstuffs is engaged not only in standardisation of requirements to preserved products, but also actively develops new production technologies and types of products and conducts fundamental research for industry needs. Now scientists are working on creating a new segment of products with guaranteed pectin content – as stated by the Head of the Department, Lyudmila Pavlovskaya, sb.by reports.
“The task set by the developers is to conduct research and create products that can ‘clean’ the body: remove toxins and heavy metals from the body, and reduce allergic effects associated with the environmental situation. This problem is becoming more acute with the increase in atmospheric pollution in megacities. There are many industrial enterprises where employees work in an atmosphere of high pollution with heavy metals. Of course, scientists actively co-operate with specialists from enterprises in the canning industry in order to solve these problems. In March, at the Stolbtsy branch of JSC Gorodeya Sugar Refinery, a trial batch of carrot and raspberry juice with this natural adsorbent was produced, which at this stage goes through the entire chain of careful control, primarily the microbiological one. We are talking about working out the sterilisation parameters,” Lyudmila Pavlovskaya noted.
“Before the product reaches the store shelves, the company must ensure its unconditional microbiological safety, that is, to disinfect it from microflora harmful to humans, and from microbes that can lead the product to spoilage during storage. To do this, scientists develop a regime for each type of product, according to which enterprises should henceforth produce it. Then, in compliance with the calculation regime, an experimental batch of products is laid at the manufacturing plant under the supervision of scientists. Fortunately, they have something to control, this is a wireless data collection system for temperature and pressure changes – both in the sterilisation apparatus and in the jar with the product during the process. Then comes the microbiological control of the manufactured products in two stages. After successful testing, the innovative product will be put into production,” Lyudmila Pavlovskaya added.
