RU2369288C1 - Preservation method of stewed apples in jars sko 1-82-1000 - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for packing of prepared fruits in jars SKO 1-82-1000. Packed fruits are processed in microwave field with frequency 2400±50 MHz during 2.0-2.5 minutes. Processed fruits are repeatedly filled with syrup warmed up to 96-97°C and repeatedly processed in microwave field with frequency 2400±50 MHz during 2.5-3 minutes. Jars content is warmed up to 90-92°C. Jars are sealed and sterilised in autoclave with following cooling in other autoclave or container.

EFFECT: invention allows to reduce thermal treatment duration and enhance treatment uniformity.

1 ex

Description

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

Sources used to search for this method showed that its analogue is method [1], the essence of which is that prepared cans of the product after packaging, pouring syrup and seaming are subjected to heat sterilization in an autoclave according to the following regime:

The main disadvantages of this method are:

- the long duration of the heat treatment of the product;

- uneven heat treatment of the product in banks;

- a relatively large consumption of thermal energy and water.

The disadvantages of this method are:

- a relatively long duration of the heat treatment process;

- high consumption of thermal energy and water;

- uneven heat treatment of canned food.

The aim of the proposed method is to reduce the duration of the heat treatment process, improve the quality of the finished product and save heat energy and water.

с последующим продолжением охлаждения в другом автоклаве или емкости по режиму

This goal is achieved due to the fact that according to the proposed method, cans with the fruits packaged in them are placed in a microwave chamber with a frequency of 2400 ± 50 MHz before pouring syrup for 2-2.5 minutes, after which the syrup is poured at a temperature of 96-97 ° C , re-placed in a microwave camera with a frequency of 2400 ± 50 MHz for 2.5-3 min and heated contents of the cans to 90-92 ° C, followed by sealing and sterilization in an autoclave according to the new regime:

followed by continued cooling in another autoclave or tank according to the mode

An example of the method

Prepared fruits are packed in jars and placed in a microwave chamber for 2-2.5 minutes, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited by a magnetron. After microwave processing, sugar syrup with a temperature of 97 ° C is poured into cans. Next, the banks are re-placed in a microwave chamber with a frequency of 2400 ± 50 MHz for 2.5-3 minutes and the contents of the cans are heated to 90 ° C. Subsequently, the cans are rolled up and sent for sterilization in an autoclave for sterilization according to the new regime providing for two-stage cooling.

In the production of apple compotes, the temperature of the poured syrup during pouring should be 80-85 ° C.

Since the syrup is boiled at 100 ° C, and the temperature of the syrup when pouring is 80-85 ° C, thus, there is an inefficient loss of thermal energy for cooling the syrup from 100 ° C to 80 or 85 ° C.

When sterilizing according to the proposed method, heating of the product in an autoclave begins with a temperature almost equal in the center and periphery, equal to 90-92 ° C, and with further heating, the temperature difference between the center and periphery is slightly lower than during sterilization according to the regime of the current technological instruction.

An increase in the initial temperature of the product in the cans before sterilization allows, firstly, to increase the initial temperature of the water in the autoclave before loading the cans for sterilization by up to 40 ° C compared with the initial temperature of the water in the autoclave during sterilization according to the regime of the current technological instruction, and secondly, it allows cooling the canned food to a final temperature in two stages, without causing the caps to come off from the cans, since the pressure arising in the cans during sterilization by the proposed method is due to the high product temperature in the encapsulation is somewhat lower than the sterilization of the current mode the process instruction.

In connection with the aforementioned, we propose to cool canned food during sterilization according to the proposed method in two stages: in the first autoclave, where the process is heated to the sterilization temperature and held, to cool the canned food to an autoclave water temperature of 60 ° С, i.e. 20 ° C more than the regime of the current technological instructions, followed by continued cooling in another autoclave or container without backpressure and a water temperature of 45-40 ° C.

This cooling method allows, firstly, to significantly save thermal energy for heating the water in the autoclave before loading the next batch of canned food into this autoclave, since in this case the water will be heated during sterilization of the next batch of canned food in the autoclave not from 40 ° С, as adopted by the regime of the current technological instructions, and from 60 ° C, and in addition, there is a saving of cooling water.

The sterilization mode of canned food in an autoclave according to the proposed method can be expressed as follows:

с последующим продолжением охлаждения в другом автоклаве или емкости по режиму

followed by continued cooling in another autoclave or tank according to the mode

Where

5 - the duration of heating the water in the autoclave from 95 to 100 ° C, min;

(10-15) - the length of the period of its own sterilization at 100 ° C of water, min.

20 - the duration of the period of cooling water in an autoclave from 100 ° C to 60 ° C, min;

5 - the duration of cooling in a second autoclave or container at 45-40 ° C min;

95 - the initial temperature of the water in the autoclave before loading canned food, ° C;

100 - sterilization temperature, ° C;

60 - final water temperature in the first autoclave, ° C;

45-40 - water temperature in the second autoclave or container;

118 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are pre-heating of the fruits in banks in a microwave field with a frequency of 2400 ± 50 MHz for 2-2.5 minutes, followed by pouring with syrup at a temperature of 96-97 ° C, re-placement in a microwave chamber with a frequency of 2400 ± 50 MHz for 2.5-3 minutes, followed by sealing and sterilization in an autoclave according to the new regime, with two-stage cooling.

The mode provides a reduction in the duration of the process of thermal sterilization, improving the quality of finished products and saving heat energy and cooling water.

Claims (1)

A method of preserving apple compote in cans SKO 1-82-1000, characterized in that the prepared fruits after packaging are treated with a microwave field with a frequency of 2400 ± 50 MHz for 2.0-2.5 minutes, then the processed fruits are poured with syrup heated to temperature 96-97 ° C, re-treated with a microwave field with a frequency of 2400 ± 50 MHz for 2.5-3 minutes and heated the contents of the cans to 90-92 ° C, sealed and sterilized in an autoclave according to the mode:

followed by continued cooling in another autoclave or tank according to the mode