RU2450569C2 - Cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Jars filled with compote are put into the carrier providing for their air-tightness. Then the jars are heated in 70°C water during 5 minutes with their subsequent transfer into 85°C water for 25-30 minutes. Then one performs the jars cooling in 18-20°C air flow at a rate of 3-4 m/s during 5 minutes with further continuation of cooling in an air flow with application of a 65-70°C water film on the jar surface during 8 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention allows to reduce thermal treatment duration and decrease treatment non-uniformity.

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Description

The proposed method relates to the canning industry and can be used to sterilize cherry compote in cans SKO 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method for sterilizing cherry compote [1], according to which the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are heated in water at a temperature equal to 70 ° C, for 10 minutes, followed by transfer to water at a temperature of 85 ° C for 25-30 minutes, after which it is cooled in a stream of air at its speed of 5-6 m / s for 20 minutes, and during the heat treatment the banks rotate from onyshka to cover a frequency of 0.133 s ^-1.

The disadvantages of this method are:

- long duration of the process;

- high consumption of thermal energy.

The aim of the proposed method is to save thermal energy, reducing the duration of the process and thereby improving the quality of the finished product.

This goal is achieved due to the fact that the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in a bath with water at a temperature of 70 ° C for 5 minutes, followed by transfer to a bath with water at a temperature of 85 ° C for 25-30 minutes, followed by cooling in an air stream with a temperature of 18-20 ° C at a speed of 3-4 m / s for 5 minutes and further cooling in a stream of air with a water film at a temperature of 65 -70 ° C for 8 minutes and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during the heat treatment), and placed in a hot water bath at 70 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 85 ° C for 25-30 minutes. After this time, the cans are cooled in the air stream at a temperature of 18-20 ° C at a speed of 3-4 m / s for 5 minutes and then continued cooling in the air stream with the application of a water film at a temperature of 65-70 ° C on the surface of the can 8 min, and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

Salient features of the proposed method are: two-stage heating of compote in water at temperatures of 70 and 85 ° C for 5 and 25-30 minutes, respectively, followed by cooling in an air stream at a temperature of 18-20 ° C at a speed of 3-4 m / s for 5 min and further cooling in the air stream with the application of a water film at a temperature of 65-70 ° C for 8 minutes on the surface of the can, and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .

The total duration of the sterilization process according to the proposed method is 43-48 minutes, which is 12 minutes less compared to the prototype.

This mode provides a reduction in the duration of the process and thereby improving the quality of finished products, saving heat energy.

Literature

1. A method of sterilizing compote from cherries. RF patent No. 2367314. / Akhmedov M.E., Ismailov T.A., Bul. No 26 on 09/20/2009

Claims (1)

A method of sterilizing cherry compote, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and heated in water at a temperature of 70 ° C for 5 minutes, followed by transfer to water at a temperature of 85 ° C for 25- 30 minutes, after which it is cooled in an air stream at a temperature of 18-20 ° C at a speed of 3-4 m / s for 5 minutes, followed by further cooling in a stream of air with a water film at a temperature of 65-70 ° C applied to the surface of the can for 8 min, while lovoy processing banks rotate with the bottom lid at a frequency of 0.133 s ^-1.