RU2379995C1 - Method for sterilisation of fig and pineapple guava compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for three-stage heating of fig and pineapple guava compote in water at temperature 70, 85 and 100°C respectively for 10, 10 and 50 minutes with following cooling in air flow during 30 minutes at speed 7-8 m/s. During heat treatment, jars are turned upside down.

EFFECT: finished products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy.

Description

The present invention relates to the canning industry and it can be used for sterilization of compote from figs and feijoa in cans 1-82-3000.

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

,

,

where 30 is the duration of the period of heating water to 100 ° C, min;

55 - the length of the period of its own sterilization at 100 ° C, min;

30 - the duration of the cooling period, min;

100 ° С - sterilization temperature, С;

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 pre-heated in a bath with water at a temperature of 70 ° C for 10 minutes, followed by transfer to a bath with water at a temperature of 85 ° C for 10 minutes and 100 ° C for 50 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 30 minutes and during heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .

An example of the method

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during the heat treatment), and placed in a hot water bath at 70 ° C for 10 minutes. After 10 minutes, the carrier with the cans is transferred to a 85 ° C water bath for 10 minutes, followed by transfer to a 100 ° C water bath for 50 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 7-8 m / s for 30 minutes. Moreover, in the process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 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, 10, 10 and 50 minutes, followed by cooling in the stream of atmospheric air at its speed of 7-8 m / s for 30 minutes.

The total duration of the sterilization process according to the proposed method is 100 minutes, which is 15 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 compote from figs and feijoa, 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 10 minutes, followed by transfer to water at a temperature of 85 ° C for 10 min and then into water at a temperature of 100 ° C for 50 min, after which it is cooled in a stream of air at its speed of 7-8 m / s for 30 min, while during the heat treatment the cans rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .