RU2390281C1 - Sterilisation method of cherry compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed method involves preliminary heating of cans with compote by showering with 60-65°C hot water during 3 minutes. Then follows sterilisation in 75°C hot water during 8 minutes with subsequent repeated showering with 80°C hot water during 3 minutes. Then follows sterilisation in 85°C hot water during 20-25 minutes with subsequent cooling in atmospheric air flow. During the process the tin is turned upside down.

EFFECT: proposed method enables thermal energy and water saving as well as the process duration reduction.

Description

The invention relates to the canning industry, and in particular to methods for sterilizing compote from cherries 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 cherry" in an autoclave [1] according to the mode

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

20-25 - the duration of the period of own sterilization, min .;

20 - the duration of the cooling period, min;

88 - 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 and water, reducing the duration of the process, ensuring the continuity of the technological cycle and improving product quality.

This goal is achieved due to the fact that the cans with compote after seaming are installed in a special carrier that provides mechanical tightness, then the cans are pre-heated by hot water showering at a temperature of 60-65 ° C for 3 minutes, sterilization in hot water at a temperature of 75 ° C for 8 minutes, repeated hot showering with a temperature of 80 ° C for 3 minutes, followed by sterilization in hot water with a temperature of 85 ° C for 20-25 minutes, followed by cooling in a stream of atmospheric air at scab 4-5 m / s for 15 min, and the bank during the heat treatment process is rotated with the bottom cover at a frequency of 0.1 s ^-1. Hot water showering when transferring carriers with cans from one bathtub to another prevents some cooling of the cans with compote in the areas of transition from one bathtub to another, and also helps to relieve temperature stresses when there are temperature differences in sterilization bathtubs.

An example of the method

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing the caps from breaking off during the heat treatment), and they are subjected to hot water tempering at a temperature of 60-65 ° C for 3 min, then placed in a hot water bath at a temperature of 75 ° C for 8 minutes After 8 minutes, the carrier with the cans is removed from this bath and, to prevent cooling of the cans with compote when transferred from one bath to another, they are subjected to repeated showering with hot water at a temperature of 80 ° C for 3 minutes and placed in the next bath with water at a temperature of 85 ° C for 20-25 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 4-5 m / s for 15 minutes. Moreover, during the entire 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: pre-heating the cans with the product by hot water stoving at a temperature of 60-65 ° C for 3 min before sterilization in the first bath at a temperature of 75 ° C for 8 min, re-hot cooking with hot water at a temperature of 80 ° C for 3 minutes before sterilization in a second bath at a temperature of 85 ° C for 20-25 minutes, followed by cooling in a stream of atmospheric air at a speed of 4-5 m / s for 15 minutes and the can is rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .

The total duration of the sterilization process according to the proposed method is 49-54 min, which is 11 min less compared to the prototype.

This mode provides industrial sterility of canned food, saving heat energy, water, as well as the ability to ensure the continuity of the technological cycle and improving the quality of finished products.

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 a canned compote from cherry, characterized in that the cans with compote are installed in a carrier that provides tightness, then they are preheated with compote by frying with hot water at a temperature of 60-65 ° C for 3 minutes, sterilization in hot water at a temperature of 75 ° C for 8 minutes, followed by repeated hot showering with a temperature of 80 ° C for 3 minutes and sterilization in hot water with a temperature of 85 ° C for 20-25 minutes, followed by cooling in a stream of atmospheric air at its speed of 4-5 m / s for 15 min, while the can during the entire heat treatment process rotates from the bottom to the lid with a frequency of 0.1 s ^-1 .