RU2342055C1 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: foods.

SUBSTANCE: method comprises sterilisation of compote in hot water with preliminary heating by hot water spraying followed by cooling of air flow, thereafter, cooling is repeated by alternate covering of jar with water film of 65-70°C. Note that jar is rotated from bottom to lid within the process.

EFFECT: saving of heating energy and water, time decrease of process.

Description

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

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of peaches" in an autoclave [1] according to the mode

where 25 is the duration of heating the water in the autoclave to 100 ° C, min; 25-30 the duration of its own sterilization of canned food at a temperature of 100 ° C, min; 25 - the duration of the process of cooling water in an autoclave to 40 ° C, min.

The disadvantages of this method are:

- long duration of the process;

- uneven heat treatment of the product;

- high consumption of thermal energy and water;

- the frequency of the technological cycle.

The aim of the proposed method is to save thermal energy, water, reducing the duration of the process, ensuring the continuity of the process of thermal sterilization and improving the quality of products.

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 pre-heated by hot showering with a temperature of 60-65 ° C for 5 min, sterilization in hot water with a temperature of 75 ° C for 10 minutes, repeated hot showering with a temperature of 85-90 ° С for 5 minutes, followed by sterilization in hot water with a temperature of 100 ° С for 15 minutes and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 5 minutes, and in further continuation of the cooling air flow to alternate banks covering the surface film of water temperature 65-70 ° C for 10 min, and the bank rotates during heat treatment with the bottom lid at a frequency of 0.166 s ^-1.

An example of the method

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during heat treatment), and they are hot-water-stained at 65-70 ° C for 5 minutes, then placed in a hot water bath at 75 ° C on 10 min. Since glass containers can withstand a temperature difference of 27 ± 2 ° C [2], this will not cause thermal battle of containers when placed in a bath with hot water, given that the initial temperature of the jar with compote is 50 ÷ 55 ° C, and when stewing hot Bank water is heated to 60-65 ° C. After 10 minutes, the carrier with the jars is removed from this bath and, to prevent cooling of the jars with compote when transferred from one bath to another, they are subjected to repeated showering with hot water at a temperature of 85-90 ° C for 5 min and placed in the next bath with water at a temperature of 100 ° C for 15 minutes After this time, the banks are cooled in the stream of atmospheric air at its speed of 7-8 m / s for 5 minutes, followed by continued cooling in the stream of atmospheric air with alternately applying a water film at a temperature of 65-70 ° C on the surface for 10 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: pre-heating cans with the product by hot water staining with a temperature of 60-65 ° C for 5 min before sterilization in the first bath at a temperature of 75 ° C for 10 min and re-hot potting with a temperature of 85-90 ° C for 5 minutes before sterilization in a second bath at a temperature of 100 ° C for 15 minutes, followed by cooling in a stream of atmospheric air at its speed of 7-8 m / s for 5 minutes with continued cooling in a stream of atmospheric air with by alternately applying a water film at a temperature of 65-70 ° C on the surface of the can for 10 minutes, while the can rotates from the bottom to the lid with a frequency of 0.166 s ^-1 .

The total duration of the sterilization process according to the proposed method is 50 minutes, which is 25 ÷ 30 minutes less compared to the prototype.

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

In addition, this mode in comparison with the prototype provides savings in thermal energy, water, the ability to ensure the continuity of the technological cycle and improving the quality of the finished product.

Literature

1. Collection of technological instructions for the production of canned food. V.2, M .: Food industry. 1977.

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 canned peach compote with pits, characterized in that the cans with compote are installed in a carrier that provides tightness, then the cans with compote are preheated by frying with hot water at a temperature of 60-65 ° C for 5 minutes, sterilization in hot water at a temperature of 75 ° C for 10 min followed by repeated hot showering with a temperature of 85-90 ° C for 5 min and sterilization in hot water with a temperature of 100 ° C for 15 min followed by cooling in an atm stream spherical air at its speed of 7-8 m / s for 5 min with further cooling in a stream of atmospheric air with alternately applying a water film at a temperature of 65-70 ° C on the surface of the jar for 10 min, while the jar during the entire heat treatment rotates from the bottom to the cover with a frequency of 0.166 s ^-1 .