Study and implementation of industrial processing equipment steaming in the production of mayonnaise

Abstract

The source of microbial contamination of the environment in the production of mayonnaise can be raw materials, resulting in a loss of nutritional value and spoilage of the product. Washing and disinfection of technological equipment are the main processes for the production of high-quality sanitary mayonnaise. Poor quality washing and disinfection of the surfaces of technological equipment contribute to the growth and development of microorganisms that can be grouped into colonies and form biofilms. In connection with this fact, the efficiency of the introduction of additional processing equipment with hot steam at a temperature of 110 °C and a pressure of 0.7 ATM for 15 minutes to the generally accepted 3-stage scheme of washing in the production of mayonnaise and its safety indicators in the process of its storage was estimated. As microbiological indicators of mayonnaise, the number of yeast and mold, coliform bacteria, Salmonella bacteria and non-regulated lactic acid microorganisms, the growth and development of which contribute to the growth of acidity, characterizing the spoilage of the product, determined organoleptically, were analyzed. Based on the experimental data obtained, it was found that the introduction of an additional stage of sterilization of equipment with acute steam contributes to the complete destruction of microorganisms, including vegetative and spore forms of bacteria, in the finished product.