RU2403818C1 - Preserved green peas puree production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes treatment of green peas puree packed in jars in a UHF- chamber at frequency 2400±50 MHz for 30 - 35 seconds up to a 82-85°C temperature. Then hermetisation and sterilisation are performed in an autoclave.

EFFECT: method allows to decrease sterilisation duration and enhance jar treatment uniformity.

1 ex

Description

The invention relates to the canning industry, and in particular to methods for sterilizing canned "Green Pea Puree" in cans 1-58-200.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that the cans of the product are sterilized in an autoclave according to the mode:

where: 25 - the duration of heating the water in the autoclave to 120 ° C, min;

45 - the duration of their own sterilization, min;

25 - cooling time, min.

176-196 - back pressure in the autoclave, kPa. The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks.

The aim of the proposed method is to reduce the duration of the heat treatment process and ensure the uniformity of heat treatment, and thereby improve the quality of the finished product.

This goal is achieved due to the fact that according to the proposed method, the cans after packaging the mashed potatoes are placed in a microwave chamber and heated to 82-85 ° C for 30-35 s with microwave energy at a frequency of 2400 ± 50 MHz, followed by sealing and sterilization in an autoclave according to regime

An example of the method

Mashed potatoes are packed in jars at a temperature of 65 ° C, covered with lids and placed in a microwave chamber with a microwave energy frequency of 2400 ± 50 MHz for 30-35 s, and heated to 82-85 ° C. Next, the banks are sealed and placed in an autoclave for sterilization. New autoclave sterilization mode:

where: 15 - the duration of heating the water in the autoclave to 120 ° C, min;

45 - the duration of their own sterilization, min;

25 - cooling time, min.

176-196 - back pressure in the autoclave, kPa.

Salient features of the proposed method are the preheating of mashed potatoes in a microwave chamber with microwave energy at a frequency of 2400 ± 50 MHz for 30-35, followed by sealing and sterilization in an autoclave according to the mode

The study of the heating curves and the actual lethality of this sterilization mode show that the mode provides the required sterilizing effect, ensuring the industrial sterility of canned food, and also reduces the unevenness of the heat treatment, since the product temperature at the beginning of sterilization in the autoclave during sterilization according to the new regime is about 82-85 ° C and with further heating, the temperature difference is slightly lower than with sterilization according to the regime of the current technological instruction.

The proposed method reduces the duration of the process of heat sterilization of canned food, reduces the unevenness of the heat treatment of the product and thereby improves the quality of the finished product, and also provides an increase in the performance of sterilization equipment.

Literature

1. Collection of technological instructions for the production of canned food, t.2. - M.: Food Industry, 1977.

Claims (1)

A method of obtaining canned green pea puree, characterized in that the mashed potatoes in cans after packaging for 30 - 35 s are heated to a temperature of 82-85 ° C in a microwave chamber with a frequency of 2400 ± 50 MHz, followed by sealing and sterilization in an autoclave according to the regime