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2. Flow chart presentation
The manufacture of jams is based on a technological strategy that combines four operations to ensure the long-lasting, independent preservation of the fruit. The first involves the partial evaporation of the water contained in the fruit, either at atmospheric pressure by simple cooking in a pot, or under vacuum (reduced partial pressure) in an evapo-concentrator. The second is the addition of sugars to the fruit base. These first two operations result in a reduction in the Aw (water activity) of the finished product, generally between 0.75 and 0.80, which inhibits the proliferation of microbial bacteria, but not fungi. Thirdly, the pH of the mixture is lowered by the addition of organic acids such as citric acid (E300), in varying doses depending on the original acidity of the fruit. Lastly, pasteurization-type heat treatment, combined with packaging at a temperature of 75/80°C, will stabilize...
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Flow chart presentation
Bibliography
Bibliography
- (1) - Confitures, gelées, marmelades de fruits et autres produits similaires. - Fiches pratiques, DGCCRF, Ministère de l'Économie, des Finances et de la Relance. http://www.economie.gouv.fr
- (2)...
Regulations
Décret n° 85-872 du 14 août 1985 portant application de la loi du 1 er août 1905 sur les fraudes et falsifications en matière de produits ou de services en ce qui concerne les confitures, gelées et marmelades de fruits et autres produits similaires.
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