RU2012133664A

RU2012133664A - METHOD FOR STERILIZING CHERRY COMPOTE

Info

Publication number: RU2012133664A
Application number: RU2012133664/13A
Authority: RU
Inventors: Магомед Эминович Ахмедов; Милена Магомедовна Ахмедова
Original assignee: Магомед Эминович Ахмедов
Priority date: 2012-08-06
Filing date: 2012-08-06
Publication date: 2014-02-20

Abstract

Способ стерилизации компота из черешни, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок, и осуществляют ступенчатый нагрев в ваннах с водой температурами 65, 85 и 100°С в течение соответственно 6, 6 и 6 мин с продолжением нагрева в потоке нагретого воздуха температурой 160°С и скоростью 8-9 м/с в течение 8 мин и последующим охлаждением в потоке атмосферного воздуха при ее скорости 7-8 м/с в течение 10 минут и дальнейшим продолжением охлаждения в потоке атмосферного воздуха скоростью 7-8 м/с с попеременным нанесением на поверхность банки водяной пленки температурой 65-70°С в течение 10 мин, при этом банка в процессе тепловой обработки вращается с донышка на крышку с частотой 0,33 с.A method of sterilizing compote from cherries, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans, and stepwise heating is carried out in bathtubs with water at 65, 85 and 100 ° C for 6, 6 and 6 minutes, respectively, with continued heating in a stream of heated air with a temperature of 160 ° C and a speed of 8-9 m / s for 8 minutes and subsequent cooling in a stream of atmospheric air at its speed of 7-8 m / s for 10 minutes and further cooling continued in a stream of atmospheric air at a rate of 7-8 m / s with alternately applying a water film at a temperature of 65-70 ° C on the surface of the jar for 10 minutes, while the jar rotates from the bottom to the lid with a frequency of 0.33 s during heat treatment.

Claims

A method of sterilizing compote from cherries, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and stepwise heating is carried out in water baths at temperatures of 65, 85 and 100 ° C for 6, 6 and 6 minutes, respectively, with continued heating in a stream of heated air with a temperature of 160 ° C and a speed of 8-9 m / s for 8 minutes and subsequent cooling in a stream of atmospheric air at its speed of 7-8 m / s for 10 minutes and further cooling continued in a stream of atmospheric air at a rate of 7-8 m / s with alternately applying a water film at a temperature of 65-70 ° C on the surface of the jar for 10 minutes, while the jar rotates from the bottom to the lid during the heat treatment with a frequency of 0.33 s ^-1 .