RU2449619C2 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves heating in an air flow at 130°C at a rate of 3.5 - 4 m/s during 23 minutes with subsequent maintenance during 12-15 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 16 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.133 s^-1, maintenance is performed in a static state of the jars.

EFFECT: invention allows to reduce the heat treatment process duration as well as reduce consumption of heat 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 sterilizing compote from pears and quinces 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 is the duration of heating the water in the autoclave to 100 ° C, min; (25-30) - duration of own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

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 6-8 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- 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 with compote after seaming are installed in a special carrier that provides mechanical tightness of the cans and are heated in a stream of air at a temperature of 130 ° C and a speed of 3.5-4 m / s for 23 min at simultaneous rotation of the can from bottom to top with a frequency of 0.133 s ^-1 , followed by exposure in a stream of heated air for 12-15 minutes at a temperature of 95-100 ° C in a static state of the cans and cooling in a stream of atmospheric air with a temperature of 25-28 ° C and at a speed of 7-8 m / s for 16 minutes, while the jar is rotated “from bottom to cover” with a frequency of 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 circulates _{in the} temperature t = 130 ° C and a speed of 3.5-4 m / s, and for 23 minutes the contents of the cans are heated while rotating the cans “from bottom to cover” with a frequency of 0.133 s ^-1 , then the carrier with the cans is transferred to a holding chamber with heated air at a temperature of 95-100 ° C for 12-15 minutes, where the cans are kept in a static state with osleduyuschim transfer to the chamber for cooling air flow temperature of 25-28 ° C and a speed of 7-8 m / s for 16 min, and the rotation of the cans "with the bottom on the cap" at a frequency of 0.133 s ^-1.

Salient features of the proposed method are: the compote is heated in an air stream with a temperature of 130 ° C and a speed of 3.5-4 m / s for 23 minutes while the cans are rotated “from bottom to cover” at a frequency of 0.133 s ^-1 followed by exposure to chamber at a temperature of 95-100 ° C for 12-15 minutes in a static state with further cooling in a stream of atmospheric air with a temperature of 25-28 ° C at a speed of 7-8 m / s for 16 minutes and the cans are rotated “from bottom to bottom cover ”with a frequency of 0.133 s ^-1 .

This mode ensures the industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conventional. 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 thermal sterilization and provides improved quality of the finished product by reducing the duration of heating and rotation 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 pears and quinces, including installing cans in a carrier that provides tightness, and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 130 ° C and a speed of 3.5-4 m / s for 23 minutes, while the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 , followed by exposure to heated air at a temperature of 95-100 ° C for 12-15 minutes, while the jar is in a static state, followed by cooling in a stream of air with a temperature of 25-28 ° C and speed at a rate of 7-8 m / s for 16 min, while the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .