RU2450561C2 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. After sealing jars filled with compote are put into the carrier providing for the jars air-tightness. The jars are sprinkled with 60-65°C water during 3 minutes, then the jars are heated in 75°C water during 5 minutes with subsequent sprinkling with 85-90°C water during 3 minutes and heated in 100°C water during 10-25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 2-3 m/s during 5 minutes with continuation of cooling in an atmospheric air flow at a rate of 7-8 m/s with alternate application of a 65-70°C water film on the jar surface during 7 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: invention ensures significant saving of heat energy and water, the process duration reduction, the technological cycle continuality and the ready product quality enhancement.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing sweet compote in cans 111-66-350.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned "Compote of cherries" in an autoclave [1] according to the mode

,

,

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

10-25 - the duration of the period of own sterilization, min;

20 - the duration of the cooling period, min;

98 - 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 preheated - irrigated with hot water at a temperature of 60-65 ° C for 3 minutes, heated in hot water at a temperature of 75 ° C for 5 min, re-irrigation with hot water at a temperature of 85-90 ° C for 3 min, followed by heating in hot water at a temperature of 100 ° C for 10-25 min with further cooling in a stream of atmospheric air at a speed of 2-3 m / s for 5 minutes with continued cooling in the stream of atmospheric air at its speed of 7-8 m / s with alternately applying a water film at a temperature of 65-70 ° C to the surface of the jar for 7 min, while the jar rotates with bottom on the cover with a frequency of 0.1 s ^-1 .

Irrigation with hot water during the transfer of carriers with cans from one bath to another prevents the cans from compote from cooling in the areas of transition from one bath to another to cool, and also helps to relieve temperature stresses at existing temperature differences in sterilization bathtubs and provide an opportunity to limit oneself to sterilizers equipped with two bathtubs for sterilization, which reduces their metal consumption and simplify the design.

Step-by-step cooling of the cans, at the first stage slowly, in the air stream at a speed of 2-3 m / s, and with continued cooling at the second stage more intensively, in the air stream at a speed of 7-8 m / s and with the application of a water film on the surface of the can to accelerate the cooling process, with a decrease in the lethal effect of temperature at product temperatures below 75-80 ° C, when the mortality rate is insignificant, as a whole provides an intensification of the cooling process with a simultaneous increase in the lethal effect.

An example of the method

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during heat treatment), and before entering the bath, they are irrigated with hot water at a temperature of 60-65 ° C for 3 minutes, then placed in a hot water bath with a temperature 75 ° C for 5 minutes After 5 minutes, the carrier with the jars is removed from this bath and to prevent cooling of the cans with compote when transferring from one bath to another, they are subjected to repeated irrigation with hot water at a temperature of 85-90 ° C for 3 min and placed in the next bath with water at a temperature of 100 ° C for 10-25 minutes After this time, the banks are cooled in the stream of atmospheric air at its speed of 2-3 m / s for 5 minutes with continued cooling in the stream of atmospheric air at its speed of 7-8 m / s with alternately applying a water film at a temperature of 65- 70 ° C for 7 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 cans of the product with hot water irrigation at a temperature of 60-65 ° C for 3 min, before sterilization in the first bath at 75 ° C for 5 min, re-irrigation with hot water at a temperature of 85-90 ° C for 3 minutes, before sterilization in a second bath at a temperature of 100 ° C for 10-25 minutes, followed by cooling in a stream of atmospheric air at a speed of 2-3 m / s for 5 minutes with continued cooling in a stream of atmospheric air at eh a speed of 7-8 m / s with alternately applying a water film at a temperature of 65-70 ° C to the surface of the can for 7 minutes and rotating the can from the bottom to the lid with a frequency of 0.1 s ^-1 .

This mode ensures the industrial sterility of canned food, reducing the duration of the heat treatment process, saving heat energy, water, as well as the possibility of ensuring 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. V.2, M .: Food industry. 1977.

Claims (1)

A method of sterilizing compote from cherries, characterized in that after seaming, the cans are installed in a carrier ensuring the tightness of the cans, they are irrigated with water at a temperature of 60-65 ° C for 3 minutes and heated in water at a temperature of 75 ° C for 5 minutes , followed by irrigation with water at a temperature of 85-90 ° C for 3 min and heating in water at a temperature of 100 ° C for 10-25 min, after which it is cooled in a stream of atmospheric air at a speed of 2-3 m / s for 5 min , with continued cooling in the flow of atmospheric air at its speed spans 7-8 m / s, with alternately applying a water film at a temperature of 65-70 ° C on the surface of the can for 7 minutes, while during the heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .