RU2371056C1 - Sterilisation method of blackcurrant compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for three-stage blackcurrant compote warming up in water at temperature 65, 80 and 90°C respectively 5, 5 and 20 minutes with following cooling in air flow during 20 minutes at speed 5-6 m\s. During heat treatment jars are turned upside down.

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

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing blackcurrant compote in cans 1-82-500.

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

where 20 is the duration of the period of heating water to 90 ° C, min;

20 - the length of the period of its own sterilization at 90 ° C, min;

20 - the duration of the cooling period, min;

90 - sterilization temperature, ° C;

98 - 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 65 ° C for 5 minutes, followed by transfer to a bath with water at a temperature of 80 ° C for 5 minutes and 90 ° C for 20 minutes, followed by cooling in a stream of atmospheric air at a speed of 5-6 m / s for 20 minutes, and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and placed in a hot water bath at 65 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a water bath at a temperature of 80 ° C for 5 minutes, followed by transfer to a water bath at a temperature of 90 ° C for 20 minutes. After this time, the banks are cooled in the 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 0.133 s ^-1 .

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 65, 80 and 90 ° C for 5, 5 and 20 minutes, respectively, followed by cooling in atmospheric air at a speed of 5-6 m / s for 20 minutes

The total duration of the sterilization process according to the proposed method is 50 minutes, which is 10 minutes less compared to the prototype.

This mode provides a reduction in the duration of the process, saving heat energy, water and the ability to ensure continuity of the technological cycle.

Literature

1. A collection of technological instructions for the production of canned food. T.2, M. Food industry. 1977.

Claims (1)

A method of sterilizing blackcurrant compote, 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 65 ° C for 5 minutes, followed by transfer to water at a temperature of 80 ° C for 5 min and then into water at a temperature of 90 ° C for 20 min, after which it is cooled in a stream of air at its speed of 5-6 m / s for 20 min, while during the heat treatment the cans rotate from the bottom to the lid with a frequency of 0.133 s ^{- 1} .