MODERN FRUIT PROCESSING TECHNOLOGIES IN CANNING PRODUCTION

Abstract

Canning production plays an important role in ensuring food security by extending the shelf life of fruits without significant loss of their nutritional properties. The introduction of innovative fruit processing technologies helps to improve product quality, optimize production processes and reduce food waste. The study is aimed at revealing traditional and innovative technologies for fruit processing in canning. The article uses a variety of research methods: the algorithmization method to reveal the stages of fruit preservation; the systematization method to summarize innovative technologies in fruit preservation; and the method of logical generalization to formulate the conclusions of the study. The study found that foodtech is becoming increasingly widespread around the world, and fruit preservation is no exception.The author presents a traditional technological scheme for fruit preservation, which consists of 14 specific stages. In the course of further research, the main innovative technologies in fruit preservation production are systematized, such as: high pressure processing (hpp), pulsed electric fields (pef), ultrasonic processing, ultraviolet light (uv-c). Their main advantages and specific areas of application were also highlighted. It has been determined that these technologies are becoming increasingly relevant due to the ability to preserve the nutritional and organoleptic properties of products, minimizing changes in color, smell and taste The conclusions of the study confirm that innovative methods of fruit processing significantly improve the efficiency of canning production, reduce costs and contribute to the preservation of nutritional and organoleptic properties of products. Further attention is given to the potential of blockchain technologies in monitoring raw material quality within canning production. The properties of innovative packaging, such as aseptic laminated bags, glass containers, and multilayer polymeric materials, are characterized for their role in extending shelf life. The effectiveness of non-thermal methods in preserving temperature-sensitive compounds is analyzed. Emphasis is placed on the need for additional research to scale modern technologies and reduce their cost. The article provides practical insights for scientists, food engineers, and storage technology specialists seeking to enhance product quality and improve competitiveness in the global food processing industry.