RU2340264C1 - Method of wild cherry compote sterilisation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves three-step heating of compote in water with the temperature of 70, 85 and 100°C respectively for 5, 5 and 10 minutes. Then cooling in atmospheric air flow with the speed of 7-8 m/s for 20 minutes follows. Throughout the whole process the jar is rotated from bottom to top.

EFFECT: proposed method ensures significant heat energy and water saving.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing sweet compote in cans SKO 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method for sterilizing compotes [1], the essence of which is that rolled cans with compote are preheated in water at a temperature of 70 ° C for 5 min and further sterilization in water with a temperature of 100 ° C, bringing its temperature from 70 to 100 ° C for 10 minutes, holding at 100 ° C for 5 minutes and cooling with water for 15 minutes, reducing its temperature to 35 ° C, and the can during the heat treatment rotates Xia with the bottom lid at a frequency of 0.166 s ^-1.

The disadvantages of this method are

- high consumption of thermal energy;

- high consumption of cooling water;

- the impossibility of ensuring the continuity of the process.

The aim of the proposed method is to save thermal energy, water and ensure the continuity of the process of thermal sterilization.

This goal is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in a bath with water at a temperature of 70 ° C for 5 minutes, followed by transfer to a bath with water at a temperature of 85 ° C for 5 minutes and 100 ° C for 10 minutes, followed by cooling in a stream of atmospheric air at a speed of 7 ÷ 8 m / s for 20 minutes, and during the heat treatment, the cans rotate from the bottom to the lid.

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during the heat treatment), and placed in a hot water bath at 70 ° C for 5 minutes. Since glass containers can withstand a temperature difference of 27 ± 2 ° C [2], this will not cause thermal breakdown of containers when placed in a bath with hot water, given that the initial temperature of the can with compote is 50 ÷ 55 ° C. After 5 minutes, the carrier with the cans is transferred to a 85 ° C water bath for 5 minutes, followed by transfer to a 100 ° C water bath for 10 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 5-6 m / s for 20 minutes. In this case, in the process of heat treatment, the banks rotate from the bottom to the lid with a frequency of 0.166 s ^-1 .

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 70, 85 and 100 ° C, respectively, 5, 5 and 10 minutes, followed by cooling in the stream of atmospheric air at its speed of 7 ÷ 8 m / s for 20 minutes.

The total duration of the sterilization process according to the proposed method is 40 minutes

This mode ensures the industrial sterility of canned food, which is confirmed by the value of the sterilizing effect, which corresponds to the standard value equal to 150-200 conditions [3].

In addition, this mode in comparison with the prototype provides savings in heat energy, water and the ability to ensure continuity of the technological cycle.

Literature

1. Demirova A.F. The use of container rotation to intensify the sterilization process of canned food in glass containers: Dis. ... cand. tech. sciences. Makhachkala, DSTU, 2000.

2. Telny E.Ya. Investigation of the heat resistance of glass containers // Izv. Universities of the USSR. Food Technology, 1977, No. 3.

3. Flaumenbaum B.L. Basics of food preservation. M .: Light and food industry. 1982.

Claims (1)

The method of sterilization of sweet compote in cans SKO 1-82-1000, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and is heated in water at a temperature of 70 ° C for 5 minutes, followed by transfer to water with temperature 85 ° С for 5 min and then into water with a temperature of 100 ° С for 10 min, after which it is cooled in a stream of air at its speed of 7 ÷ 8 m / s for 20 min, while during the heat treatment the cans are rotated from the bottom to the lid with a frequency of 0.166 s ^-1 .