RU2374940C1 - Method for sterilising peach compote (with kernels) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: peach compote sterilisation method implies heating in an air flow at 130°C at a speed of 4.5-5 m/s during 22 minutes with following maturating during 3 minutes at air temperature 105-110°C After that jars are cooled down in atmosphere air flow 25-28°C at a speed of 5-6 m/s during 15 minutes. During heat treatment, the tin is turned upside down with frequency of 0.133 s^-1.

EFFECT: method provides thermal energy economy and increased quality of end product.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilizing peach compote with pits in cans SKO 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing compotes [1], the essence of which is that the rolled cans are placed in a sterilization apparatus (autoclave) and subjected to heat treatment according to the regime

where 20 is the duration of heating the water in the autoclave to 100 ° C, min; (20-25) - duration of own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C. The total duration of the regime is 60-65 minutes.

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 8-10 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- high consumption of thermal energy and water.

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

This goal is achieved due to the fact that according to the proposed method, cans with compote, after seaming, are installed in a special carrier that provides mechanical tightness of the cans and is subjected to heat sterilization in a stream of heated air with a temperature of 130 ° C and a speed of 4.5-5 m / s for 22 minutes, followed by exposure for 3 minutes at a temperature of 105-110 ° C and cooling in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 5-6 m / s for 15 minutes, during heat treatment, the cans rotate from "bottom to cover" hour total 0.133 s ^-1 .

An example of the method

Banks with compote after sealing cover mounted in a carrier providing the mechanical tightness (to prevent disruption of the lid during heating) and placed in a chamber where the heated air circulates _{in the} temperature t = 130 ° C and a speed of 4.5-5 m / s, for 22 minutes the contents of the cans are heated to 100 ° C, then the carrier with the cans is transferred to a holding chamber with heated air with a temperature of 105-110 ° C for 3 minutes and then to a chamber for cooling in a stream of atmospheric air with a temperature of 25-28 ° C and at a speed of 5-6 m / s for 15 min, at om in the heat treatment process of banks is rotated to the "bottoms on the lid" with a frequency of 0.133 s ^-1

Salient features of the proposed method are: the compote is heated in a stream of heated air with a temperature of 130 ° C and a speed of 4.5-5 m / s for 22 min, followed by exposure in a chamber with heated air with a temperature of 105-110 ° C for 3 min and cooling in a stream of atmospheric air with a temperature of 25-28 ° C at a speed of 5-6 m / s for 15 min and the bank rotates from bottom to cover during the entire heat treatment process with a frequency of 0.133 s ^-1 .

The total duration of the sterilization process according to the proposed method is 40 minutes, i.e. the duration of sterilization is reduced by 22-25 minutes compared with the prototype. This mode ensures the industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the standard value of 150-200 srvc. min

In addition, the proposed method in comparison with the prototype provides significant savings in thermal energy, completely eliminates the use of water in the process of heat sterilization and provides improved quality of the finished product by reducing the duration and ensuring uniformity of heat treatment.

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 compote from peaches with pits, characterized in that the cans with compote are installed in a carrier that provides tightness, then the compote is heated in an air stream at a temperature of 130 ° C and a speed of 4.5-5 m / s for 22 min, exposure for 3 minutes at a temperature of heated air of 105-110 ° C, followed by cooling in a stream of air with a temperature of 25-28 ° C and a speed of 5-6 m / s for 15 minutes, while in the process of heat treatment the jar is rotated from the bottom to the lid "With a frequency of 0.133 s ^-1 .