RU2386371C1 - Sterilisation method of sweetcherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method provides for three-stage compote warming up in water at temperature 75, 90 and 100°C respectively 5, 5 and 10 min previously rinsing jars before heating them with water at temperatures 70, 85 and 95°C. After that cans are cooled down in the atmospheric air flow for 15 minutes at speed 5-6 m/sec. During the process the tin is turned upside down.

EFFECT: method suggested significantly saves thermal energy and water.

Description

The proposed method relates to the canning industry, and in particular to methods for sterilizing sweet compote in cans SKO 1-82-350.

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

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

(12-18) - the duration of the period of own sterilization, 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, preventing the occurrence of temperature stresses in the wall of the can and lowering the temperature of the product and cans when transferring from one bath to another.

This goal is achieved due to the fact that the cans after seaming are installed in a special medium that provides mechanical tightness of the cans, then they are subjected to preliminary irrigation with water at a temperature of 70 ° C and heated in a bath with water at a temperature of 75 ° C for 5 min followed by irrigation at the transition from the first bath to the second with water at a temperature of 85 ° C and heated in a bath with water at 90 ° C for 5 min, followed by irrigation at the transition from the second bath to third hot water with a temperature of 95 ° C and pasteurization in a third bath at a water temperature of 100 ° C for 10 minutes, followed by cooling in a stream of atmospheric air at a speed of 5 ÷ 6 m / s for 15 minutes and during heat treatment, the cans rotate with bottom on the cover with a frequency of 0.1 s ^-1 .

An example implementation of the method.

After seaming, the jars with compote are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and before cans are introduced into the first bath, they are irrigated with water at a temperature of 70 ° C, then the banks are placed in a hot water bath at a temperature of 75 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to the second bath with water at a temperature of 90 ° C for 5 minutes, while at the site of transferring the cans from the first bath to the second, they are irrigated with water at a temperature of 85 ° C, followed by irrigation during the transition from the second bath to third water at a temperature of 95 ° C and transfer to a bath with water at a temperature of 100 ° C for 10 minutes After this time, the banks are cooled in a stream of atmospheric air at a speed of 5-6 m / s for 15 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: preliminary irrigation of cans with the product before entering them into the bath for pasteurization with water at temperatures of 70, 85, and 90 ° C; three-stage heating of compote in baths with water at temperatures of 75, 90 and 100 ° C for 5, 5 and 10 min, respectively, and subsequent cooling in the stream of atmospheric air at its speed of 5 ÷ 6 m / s for 15 min.

This mode provides industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which corresponds to a standard value of 150-200 conv. min [2].

In addition, this mode, in comparison with the prototype, provides thermal energy, water and the possibility of ensuring the continuity of the technological cycle, and prevents the possibility of temperature stresses in the wall of the glass containers and a decrease in the temperature level of the product and the can during the transition from one bath to another.

Literature

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

2. Flaumenbaum B.L. Basics of food preservation. - M .: Light and food industry, 1982.

Claims (1)

A method of sterilizing compote from cherries, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, they are irrigated with water at a temperature of 70 ° C and heated in water at a temperature of 75 ° C for 5 minutes, followed by irrigation with water at a temperature 85 ° C and heated in water at a temperature of 90 ° C for 5 min, then irrigated with water at a temperature of 95 ° C and heated in water at a temperature of 100 ° C for 10 min, then cooled in a stream of air at a speed of 5-6 m / s for 15 min, while in pr In the heat treatment process, the cans are rotated from the bottom to the lid at a frequency of 0.1 s ^-1 .