RU2389402C1 - Method for sterilising peach compote (without kernels) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to canning industry namely to methods of sterilisation of peach compote (without kernels) in cans SKO-1-82-1000. The sterilisation method implies heating in 150°C hot air flow at a speed of 8.5-9 m/s during 10 minutes with following maturating in 100°C hot air flow during 15 minutes and cooling down in 25-28°C hot atmosphere air flow at a speed of 7-8 m/s during 10 minutes. During heating and cooling processes, the tin is turned upside down with frequency of 0.133 s^-1.

EFFECT: proposed method ensures significant thermal energy saving.

Description

The invention relates to the canning industry, and in particular to methods for sterilizing stewed peaches without stones in cans SKO 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is a method for 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 - the duration of heating the water in the autoclave to 100 ° C, min; (15-20) - 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 55-60 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 5-6 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers receive excessive heat exposure);

- 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, the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans, and subjected to heating in a stream of heated air at a temperature of 150 ° C and a speed of 8.5-9 m / s for 10 min subsequent exposure in a stream of heated air with a temperature of 100 ° C for 15 minutes with cooling in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 10 minutes, and in the heating and cooling processes, the cans rotate from the “bottom” on the cover ”with cha totoy 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 is circulated _{in the} temperature t = 150 ° C and a speed of 8.5-9 m / s, and for 10 minutes the contents of the cans are heated to 95 ° C, then the carrier with the cans is transferred for 15 minutes to a holding chamber with an air temperature of 100 ° C, followed by cooling in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 10 min and at the same time in the processes n heating and cooling cans are rotated from "bottom to cover" 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 150 ° C and a speed of 8.5-9 m / s for 10 minutes, followed by exposure at a temperature of 100 ° C for 15 minutes and cooling in a stream of atmospheric air at a temperature of 25-28 ° C at a speed of 7-8 m / s for 10 min and at the same time the bank rotates from the “bottom to the lid” during the heating and cooling processes with a frequency of 0.133 s ^-1 .

The total duration of the sterilization process according to the proposed method is 35 minutes, i.e. the duration of sterilization is reduced by 20-25 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 without stones, including the processes of heating, aging and cooling, characterized in that the compote is heated in a stream of air with a temperature of 150 ° C and a speed of 8.5-9 m / s for 10 min, followed by exposure to an air stream at a temperature of 100 ° C for 15 min and cooling in a stream of air at a temperature of 25-28 ° C and a speed of 7-8 m / s for 10 min, while in the processes of heating and cooling the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .