RU2327383C2 - Canned food in glass container cooling method after high-temperature heat sterilisation - Google Patents

Abstract

FIELD: foodstuff; technological processes.

SUBSTANCE: cooling method provides cooling of glass container with blowing by air and the subsequent cooling by means of drawing on a container surface of a water slick. The temperature of last is less on 25-30° than wall temperature. Slick temperature is reduced stepped. An interval of its drawing in process of container cooling is increased to 5-10 sec in the end of cooling.

EFFECT: simplification and efficiency upgrading of cooling process.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for cooling canned food after heat sterilization.

Sources that were searched by this method showed that its prototype is a method of cooling canned food in glass containers [1], the essence of which is that a water film with a temperature of 20-30 ° C less than the temperature is applied to the surface of the rotating container containers with an interval of 3-4 s and the container is blown with atmospheric air.

The main disadvantages of this media is:

- the inability to use the method for cooling canned food after high-temperature heat sterilization, because the temperature of the container wall in this case reaches large values (150-170 ° C), and the required temperature difference cannot be ensured;

- the complexity of the technical implementation of the continuous support of the temperature difference at the level of 20-30 ° C in an industrial environment;

- the interval for applying a water film of 3-4 s is insufficient for the evaporation of the applied water film at the end of the cooling process when the temperature of the container wall is low.

The aim of the proposed method is to provide the possibility of cooling canned food in glass containers after high-temperature heat sterilization, as well as simplifying the implementation of the method and increasing the cooling efficiency.

This goal is achieved due to the fact that, according to the proposed method, the container after high-temperature thermal sterilization is first cooled to a container temperature of 130 ° C and below, in a stream of atmospheric air, after which cooling is continued with alternately applying a water film to the container surface at a temperature of 25-30 ° With a lower temperature of the container wall. In this case, the interval of applying a water film at the beginning of cooling is 1-3 s with a subsequent increase at the end of cooling to 5 ÷ 10, and the temperature of the water film is not reduced continuously, but stepwise in several stages.

An example of the method

After a high-temperature thermal sterilization, the rotating container with the product (sweet compote in cherry containers SKO 1-82-3000) is subjected to cooling in a stream of atmospheric air at a temperature of 20 ° C for 5 min to reduce the temperature of the container to 100 ° C. Next, a water film with a temperature of 75 ° C is applied alternately with an interval of 1-3 s on the surface of the container for 5 minutes, then a water film with a temperature of 65 ° C is applied for 5 minutes with an interval of 3-5 s, and then a water film is applied for the next 5 minutes with a temperature of 50 ° C with an interval of 5-10 s.

The proposed method provides the ability to cool canned food in glass containers after high-temperature heat sterilization, preventing thermal breakdown of containers, and simplifies the practical application of the method by stepwise decreasing the temperature of the water film and increasing the interval of application of the water film, as the temperature of the container decreases, allowing complete evaporation of the applied water films.

Literature

1. Copyright certificate of the USSR, cl. A23l 3/00, No. 12091441, 1988.

Claims (1)

A method of cooling canned food in glass containers after high-temperature heat sterilization, which involves rotating the container with air blasting and applying a water film with a temperature of 25-30 ° C to a lower wall temperature, characterized in that the water film is applied after the container wall is cooled by atmospheric air below 130 ° C, while the temperature of the water film is reduced stepwise, and the interval of film application as the banks cool down is increased from 1-3 s at the initial stage to 5-10 s at the end of cooling REPRESENTATIONS.