RU2338435C1 - Method for cooling of fruit juice in glasses - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: method includes three stage cooling of juices, packing in glasses. Cooling is carried out in an autoclave or other containers with water of different temperatures, moving tins from one autoclave or container into another.

EFFECT: method allows saving thermal energy and consumption of cooling water.

Description

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

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that after sterilization of fruit and berry juices in an autoclave cans, bottles with juice are cooled with cold water to the temperature of the water in the autoclave 40 ° C.

The main disadvantage of this method is the high consumption of thermal energy, due to the fact that according to sterilization modes, depending on the sterilization temperature of the juices (90 or 100 ° C), this water temperature in the autoclave is reduced to 40 ° C for a certain time, gradually diluting with cold water, and waste water having a relatively high heat content is discharged into the sewer. And when reloading the autoclave with another batch of fruit juices, the water is preheated again from 40 to 85-90 ° C, which is naturally associated with large inefficient expenditures of thermal energy.

In principle, fruit and berry juices can be cooled initially to such a temperature that the pressure in the banks decreases to values that do not cause the caps to break off due to the internal pressure in the banks, which is determined by the temperature of the product.

The aim of the proposed method is to save thermal energy and cooling water.

This goal is achieved due to the fact that according to the proposed method, fruit and berry juices sterilized in an autoclave in a predetermined mode are cooled to an autoclave water temperature of 60-65 ° C, then transferred to another autoclave or container with water at a temperature of 45-50 ° C for 5-15 minutes, followed by transfer to a third autoclave or container with a water temperature of 30-35 ° C, where they are subjected to final cooling. Thermal breakage of glass containers is thus excluded, since the glass jar can withstand a temperature drop of 27 ± 2 ° C [2].

This cooling mode allows you to save thermal energy due to the fact that in the first autoclave where canned food was sterilized, the final water temperature, amounting to 60-65 ° C, is 20-25 ° C higher than that provided for by the sterilization mode provided by the technological instruction, which can significantly reduce heat consumption for heating this water to sterilize the next batch of canned food.

Secondly, when transferring cans to the second autoclave (capacity) by cooling the canned food, the temperature of the water in this autoclave, using the heat of the cooled cans, will increase by 10-12 ° C, which will also require less heat energy when using a second autoclave with this water to sterilize the next batch of canned food. Since the amount of water in the autoclave depending on the brand (2-mesh or 4-mesh) is from 700 to 1000 kg and, accordingly, heat from 2800 to 4000 kJ is consumed to heat such an amount of water even at 1 ° C, using this method can significantly reduce heat consumption during sterilization of canned food.

An example of the method

Apple juice with sugar in containers SKO 1-82-3000, sterilized in an autoclave according to the regime

according to which, after heating the water in the autoclave for 25 minutes to 100 ° C and holding for 60 minutes at this temperature, it is cooled for 20 minutes to the temperature of the water in the autoclave 60 ° C. After this, baskets with cans are transferred from this autoclave to another autoclave with a water temperature of 45 ° C for 10 minutes, after which the baskets with cans are transferred to a third autoclave with a water temperature of 30 ° C, where the canned food is cooled to a final temperature for 10 minutes.

In the production of fruit and berry juices, they are heated to 80-85 ° C before being packaged in a container, and naturally the pressure in the banks when the water in the autoclave is cooled to 60-65 ° C drops to almost the pressure at which the banks were sealed and practically does not cause a breakdown lids from cans when they are transferred from one autoclave to another with a lower temperature level of water.

The salient features of the proposed method is that the canned food is cooled in three periods: in an autoclave, where they were subjected to heat sterilization to 60-65 ° С of water in it, with further transfer of canned food to another autoclave (tank) with a water temperature of 45-50 ° C for 5-15 minutes, followed by transfer to a third autoclave (tank) with a water temperature of 30-35 ° C, where they are subjected to final cooling.

The method can significantly save thermal energy and cooling water consumption for the development of a unit of production.

Literature

1. Collection of technological instructions for the production of canned food. T2. M .: Food industry. 1977.431 s.

2. Telny E.Ya. // Izv. Universities of the USSR. // Food technology. 1977. No. 3.

Claims (1)

A method of cooling fruit juices in a glass container after heat sterilization, characterized in that the cans with fruit juices after partial cooling to a water temperature in an autoclave of 60-65 ° C are transferred to another autoclave or container with a water temperature of 45- 50 ° C for 5-15 minutes, followed by transfer to a third autoclave or container with a water temperature of 30-35 ° C for final cooling.