RU2409297C2 - Natural paprika conservation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: paprika is preliminarily prepared, packed in jars; subjected to microwave treatment at a 2400±50 MHz frequency for 85-90 sec. After that, the jars are filled with filler at least 97°C hot, sealed and sterilised in an autoclave according to the new sterilising mode specified.

EFFECT: invention allows to decrease thermal processing duration, enhance treatment uniformity, increase finished product quality with simultaneous saving of thermal energy and water.

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Description

The proposed method for the invention relates to the canning industry, and in particular to methods for preserving natural sweet pepper in cans SKO 1-82-500.

Sources from which the search was performed for this method showed that its prototype is the method [1], the essence of which is that the prepared cans with the product after packaging, filling and seaming are subjected to heat sterilization in an autoclave according to the mode (for containers SKO 1-82-500):

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

8 - the duration of their own sterilization, min;

25 - cooling time, min;

100 - sterilization temperature, ° C;

217 - 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;

- a relatively large consumption of thermal energy and water.

The aim of the proposed method is: reducing the duration of the heat treatment process; reducing the unevenness of heat treatment, improving the quality of finished products and saving heat energy and water.

This goal is achieved due to the fact that, according to the proposed method, cans with pre-packaged fruits are placed in a microwave chamber for filling for 85-90 s, after which a solution is poured, the temperature of which is not lower than 97 ° C, rolled up and sent to an autoclave for sterilization according to the new regime, which provides for the cooling of canned food in two stages.

An example implementation of the method:

Prepared fruits are packed in jars and placed for 85-90 s in a microwave chamber, where an electromagnetic field with a frequency of 2400 ± 50 MHz is excited with a magnetron. After microwave processing, the solution is poured into cans with a temperature of at least 97 ° C and rolled up. After exposure for 30 minutes (permissible exposure time to sterilization), the temperature of the product in the center of the can is 72 ° C (and 53 ° C according to the current technological instructions). Thus, the initial temperature of the product in the bank before sterilization starts is 19 ° C higher than the canning method according to the current technological instructions.

In the production of canned peppers, sweet natural pouring temperature should not be lower than 90 ° С.

Since it is boiled at 100 ° C, and the temperature during pouring is not lower than 90 ° C, thus, there is an ineffective loss of thermal energy for cooling the fill from 100 ° C to 90 ° C; in addition, according to the current technological instructions, it is possible to cool canned food to an autoclave water temperature of 40 ° C, which is also associated with large losses of thermal energy and water.

An increase in the initial temperature of the product in the cans before sterilization allows, firstly, to increase the initial temperature of the water in the autoclave before loading the cans for sterilization by up to 19 ° C compared with the initial temperature of the water in the autoclave during sterilization according to the regime of the current technological instruction, and, -second, it allows the cooling of canned foods to a final temperature in two stages, without causing the caps to come off from the cans, since the pressure arising in the cans during sterilization by the proposed method is due to the high The temperature of the product during sealing is much lower than during sterilization according to the regime of the current technological instruction.

In connection with the aforementioned, we propose to cool canned food during sterilization according to the proposed method in two stages: in the first autoclave, where the process of heating to sterilization temperature is carried out and exposure to cool canned food to an autoclave water temperature of 55 ° С, i.e. 15 ° C more than according to the regime of the current technological instruction, followed by continued cooling in another autoclave (tank) without backpressure and a water temperature of 40 ° C.

This cooling method allows, firstly, significantly saving thermal energy for heating water in an autoclave before loading another batch of canned food, since in this case the water will not be heated from 40 ° C, as is accepted according to the regime of the current technological instruction, but from 55 ° C, and, in addition, there is a saving of cooling water.

The sterilization mode of canned food in an autoclave according to the proposed method can be expressed as follows:

where 8 is the duration of heating the water in the autoclave from 85 ° to 100 ° C, min;

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

20 - the duration of the period of cooling water in an autoclave from 100 ° C to 55 ° C, min;

5 - the duration of cooling in the second autoclave (capacity) at 40 ° C min;

85 - the initial temperature of the water in the autoclave before loading canned food, ° C;

100 - sterilization temperature, ° C;

55 - final water temperature in the first autoclave, ° C;

40 - water temperature in the second autoclave (capacity) ° C;

217 - back pressure in the first autoclave, kPa.

Salient features of the proposed method are: preheating pepper fruits in jars before pouring in the microwave field with a frequency of 2400 ± 50 MHz for 85-90 s; pouring a solution with a temperature not lower than 97 ° C; sterilization according to the new sterilization regime providing for two-stage cooling of canned food.

The mode ensures the industrial sterility of canned food, reduces the duration of the thermal sterilization process, and saves thermal energy and cooling water.

Claims (1)

A method of preserving sweet natural pepper, characterized in that the jars with the fruits packaged in them are placed in a microwave field with a frequency of (2400 ± 50) MHz for 85-90 s, then filled with a solution heated to a temperature of at least 97 ° C, rolled up and autoclave according to the mode