RU2338436C1 - Method for cooling of compotes in tin containers - Google Patents

Abstract

FIELD: food processing.

SUBSTANCE: method includes three stage cooling of compotes, packing in tins. 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 in a tin container.

Sources that were searched for by this method showed that its prototype is the method [1], the essence of which is that after sterilization of the compotes in the autoclave, the cans with the compote are cooled with cold water to an autoclave water temperature of 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 compotes (85, 90 or 100 ° C), this water temperature in the autoclave is reduced to 40 ° C for a certain time, gradually diluted 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 compotes, the water is preheated again from 40 ° C to 65-70 ° C, which is naturally associated with large inefficient expenditures of thermal energy.

In principle, compotes can be initially cooled to a temperature so that the pressure in the banks decreases to values that do not cause the deformation of the cans by 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, compotes sterilized in an autoclave according to a given mode are cooled to an autoclave water temperature of 45-55 ° C, then transferred to another autoclave or container with water at a temperature of 15-25 ° C for 5- 10 minutes, followed by transfer to a third autoclave or container with a water temperature of 15-25 ° C, where they are subjected to final cooling.

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 is 45-55 ° C, 5-15 ° C higher than that provided for by the sterilization mode provided by the technological instruction, which 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 8-10 ° С, 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 implementation of the method.

Apricot compote in jar No. 13, autoclavable according to the regime

according to which, after heating the water in the autoclave for 25 minutes to 100 ° C and holding for 20 minutes at this temperature, it is cooled for 10 minutes to the temperature of the water in the autoclave 50 ° C. After that, baskets with cans are transferred from this autoclave to another autoclave with a water temperature of 20 ° C for 5 minutes, after which baskets with cans are transferred to a third autoclave with a water temperature of 20 ° C, where the canned food is cooled to a final temperature for 5 minutes.

In the production of compotes, the fruits after their packaging in the container are poured with syrup at a temperature of 80-85 ° C and naturally the pressure in the banks when the water in the autoclave is cooled to 45-55 ° C drops to a value that does not cause deformation of the 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 45-55 ° С of water in it, with further transfer of canned food to another autoclave (tank) with a water temperature of 15-25 ° C for 5-10 minutes, followed by transfer to a third autoclave (tank) with a water temperature of 15-25 ° C, where they undergo 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.

Claims (1)

A method of cooling stewed fruit in a tin container after heat sterilization, characterized in that cans with stewed fruit after partial cooling to a water temperature in an autoclave equal to 45-55 ° C are transferred to another autoclave or container with a water temperature of 15-25 ° C by 5- 10 min, followed by transfer to a third autoclave or container with a water temperature of 15-25 ° C for final cooling.