RU2371050C1 - Tangerine compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for three-stage tangerine compote warming up in water at temperature 70 and 85 and 100°C respectively 5, 5 and 12-18 minutes with following cooling in air flow during 20 minutes at speed 3-4 m\s. During heat treatment jars are turned upside down.

EFFECT: method provides increased end products quality and decreased sterilisation process time.

Description

The invention relates to the canning industry and can be used for sterilization of compote from tangerines in banks 1-82-350.

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

where 20 is the duration of the period of heating water to 100 ° C, min;

(12-18) - the length of the period of its own sterilization at 100 ° C, min;

20 - the duration of the cooling period, min;

100 - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

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 and ensuring 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 12-18 minutes, followed by cooling in a stream of atmospheric air at a speed of 3 ÷ 4 m / s for 20 minutes, and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing the caps from breaking off during the heat treatment) and placed in a hot water bath at 70 ° C for 5 minutes. 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 12-18 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 3-4 m / s for 20 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 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 12-18 min, followed by cooling in the stream of atmospheric air at a speed of 3 ÷ 4 m / s for 20 minutes

The total duration of the sterilization process according to the proposed method is 42 ÷ 48 minutes, which is 10 minutes less compared to the prototype.

This mode provides a reduction in the duration of the process and thereby improving the quality of the finished product, saving heat energy and water, as well as the continuity of the process.

Literature

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

Claims (1)

A method of sterilizing a compote of tangerines, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and heated in water at a temperature of 70 ° C for 5 minutes, followed by transfer to water at a temperature of 85 ° C for 5 minutes and then into water at a temperature of 100 ° C for 12-18 minutes, after which it is cooled in a stream of air at its speed of 3-4 m / s for 20 minutes, while in the process of heat treatment the banks rotate from the bottom to the lid with a frequency of 0, 1 s ^-1 .