RU2012133681A

RU2012133681A - METHOD FOR STERILIZING AN APPLE COMPOTE

Info

Publication number: RU2012133681A
Application number: RU2012133681/13A
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 яблок, характеризующийся тем, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок, и осуществляют ступенчатый нагрев в ваннах с водой температурами 75 и 100°С в течение соответственно 5 и 5 мин с продолжением нагрева в потоке нагретого воздуха температурой 160°С и скоростью 8-9 м/с в течение 6 мин и последующим охлаждением в потоке атмосферного воздуха при ее скорости 7-8 м/с в течение 5 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 8 мин, при этом банка в процессе тепловой обработки вращается с донышка на крышку с частотой 0,166 с.A method of sterilizing apple compote, 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 bathtubs with water at temperatures of 75 and 100 ° C for 5 and 5 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 6 minutes and subsequent cooling in a stream of atmospheric air at its speed of 7-8 m / s for 5 minutes and further cooling in a stream of atmospheric air with a speed of 7 -8 m / s with alternately applying a water film at a temperature of 65-70 ° C on the surface of the can for 8 minutes, while the can is rotated from the bottom to the lid with a frequency of 0.166 s during heat treatment.

Claims

A method of sterilizing apple compote, 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 bathtubs with water at temperatures of 75 and 100 ° C for 5 and 5 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 6 minutes and subsequent cooling in a stream of atmospheric air at its speed of 7-8 m / s for 5 minutes and further cooling in a stream of atmospheric air with a speed of 7 -8 m / s with alternately applying a water film at a temperature of 65-70 ° C on the surface of the can for 8 minutes, while the can is rotated from the bottom to the lid during heat treatment at a frequency of 0.166 s ^-1 .