RU2013109701A - METHOD OF STREELIZING COMPOTE FROM PEACH WITHOUT TYPES - Google Patents

METHOD OF STREELIZING COMPOTE FROM PEACH WITHOUT TYPES Download PDF

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Publication number
RU2013109701A
RU2013109701A RU2013109701/13A RU2013109701A RU2013109701A RU 2013109701 A RU2013109701 A RU 2013109701A RU 2013109701/13 A RU2013109701/13 A RU 2013109701/13A RU 2013109701 A RU2013109701 A RU 2013109701A RU 2013109701 A RU2013109701 A RU 2013109701A
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RU
Russia
Prior art keywords
minutes
compote
cooling
air stream
heating
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Application number
RU2013109701/13A
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Russian (ru)
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RU2547911C2 (en
Inventor
Магомед Эминович Ахмедов
Аямит Фейхудиновна Демирова
Милена Магомедовна Ахмедова
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Магомед Эминович Ахмедов
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Priority to RU2013109701/13A priority Critical patent/RU2547911C2/en
Publication of RU2013109701A publication Critical patent/RU2013109701A/en
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Publication of RU2547911C2 publication Critical patent/RU2547911C2/en

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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

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  • Preparation Of Fruits And Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Apparatus For Disinfection Or Sterilisation (AREA)

Abstract

Способ стерилизации компота из персиков без косточек, включающий установку банок в носитель, обеспечивающий герметичность, и процессы обработки путем нагрева и охлаждения, отличающийся тем, что нагрев компота осуществляют последовательно в потоке воздуха температурой 140°C и скоростью 8,5-9 м/с в течение 12 мин и душеванием горячей водой температурой 100°C в течение 15 мин с последующим ступенчатым охлаждением в ваннах с водой температурой 80°C в течение 5 мин, 60°C в течение 5 мин и 40°C в течение 7 мин, и при этом банку в процессах нагрева в потоке воздуха и охлаждения подвергают прерывистому 2-3-минутному вращению с донышка на крышку с частотой 0,166 сс интервалом 2-3 мин.The method of sterilization of compote from peaches without stones, including the installation of cans in a carrier that provides tightness, and processing by heating and cooling, characterized in that the compote is heated sequentially in an air stream with a temperature of 140 ° C and a speed of 8.5-9 m / s for 12 minutes and hot water at 100 ° C for 15 minutes followed by step cooling in 80 ° C water baths for 5 minutes, 60 ° C for 5 minutes and 40 ° C for 7 minutes, and while the bank in the heating processes in the air stream ear and cooling are subjected to intermittent 2-3-minute rotation from the bottom to the cover with a frequency of 0.166 ss with an interval of 2-3 minutes

Claims (1)

Способ стерилизации компота из персиков без косточек, включающий установку банок в носитель, обеспечивающий герметичность, и процессы обработки путем нагрева и охлаждения, отличающийся тем, что нагрев компота осуществляют последовательно в потоке воздуха температурой 140°C и скоростью 8,5-9 м/с в течение 12 мин и душеванием горячей водой температурой 100°C в течение 15 мин с последующим ступенчатым охлаждением в ваннах с водой температурой 80°C в течение 5 мин, 60°C в течение 5 мин и 40°C в течение 7 мин, и при этом банку в процессах нагрева в потоке воздуха и охлаждения подвергают прерывистому 2-3-минутному вращению с донышка на крышку с частотой 0,166 с-1, с интервалом 2-3 мин. The method of sterilization of compote from peaches without stones, including the installation of cans in a carrier that provides tightness, and processing by heating and cooling, characterized in that the compote is heated sequentially in an air stream with a temperature of 140 ° C and a speed of 8.5-9 m / s for 12 minutes and hot water at 100 ° C for 15 minutes followed by step cooling in 80 ° C water baths for 5 minutes, 60 ° C for 5 minutes and 40 ° C for 7 minutes, and while the bank in the heating processes in the air stream ear and cooling is subjected to intermittent 2-3-minute rotation from the bottom to the cover with a frequency of 0.166 s -1, with an interval of 2-3 minutes
RU2013109701/13A 2013-03-04 2013-03-04 Method for sterilisation of peach compote (without kernels) RU2547911C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2013109701/13A RU2547911C2 (en) 2013-03-04 2013-03-04 Method for sterilisation of peach compote (without kernels)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2013109701/13A RU2547911C2 (en) 2013-03-04 2013-03-04 Method for sterilisation of peach compote (without kernels)

Publications (2)

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RU2013109701A true RU2013109701A (en) 2014-09-10
RU2547911C2 RU2547911C2 (en) 2015-04-10

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Application Number Title Priority Date Filing Date
RU2013109701/13A RU2547911C2 (en) 2013-03-04 2013-03-04 Method for sterilisation of peach compote (without kernels)

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Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2010110889A (en) * 2010-03-22 2011-09-27 Государственное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Универс METHOD FOR STERILIZING COMPOTE FROM PEACH PIT-FREE

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Publication number Publication date
RU2547911C2 (en) 2015-04-10

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