RU2450571C2 - Cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves two-stage heating of cherry compote in 70 and 90°C water during 8 and 40 minutes respectively. Then jars filled with compote are cooled in 18-20°C air flow at a rate of 7-8 m/s during 10 minutes. Then one continues cooling in an air flow with application of a 65-70°C water film on the jar surface during 15 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.3 s^-1.

EFFECT: invention allows to ensure significant saving of thermal energy, industrial sterility of the preserves, the ready product quality enhancement due to preservation of biologically active substances of the initial raw material and reduction of boiled fruits quantity in the ready product.

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Description

The proposed method for the invention relates to the canning industry and can be used for sterilization of compote from cherries in cans SKO 1-82-3000.

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 15 min, followed by transfer to water at a temperature of 90 ° C for 45 min, after which it is cooled in a stream of air at its speed of 7-8 m / s for 30 min and during the heat treatment the banks rotate with a don shka to cover a frequency of 0.33 sec ^-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 8 minutes, followed by transfer to a bath with water at a temperature of 90 ° C for 40 minutes, followed by cooling in an air stream at a temperature of 18-20 ° C at a speed of 7-8 m / s for 10 minutes and further cooling in a stream of air with a water film at a temperature of 65-70 ° applied to the surface of the can C min for 15 min and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.3 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 during the heat treatment) and placed in a hot water bath at 70 ° C for 8 minutes. After 8 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 90 ° C for 40 minutes. After this time, the cans are cooled in the air stream with a temperature of 18-20 ° C at a speed of 7-8 m / s for 10 and further cooling in the air stream with the application of a water film at a temperature of 65-70 ° C min for the surface 15 minutes and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.3 s ^-1 .

Salient features of the proposed method are: two-stage compote heating in water at temperatures of 70 and 90 ° C for 8 and 40 minutes, respectively, followed by cooling in an air stream at a temperature of 18-20 ° C at a speed of 7-8 m / s for 10 min and then continued cooling in the air stream with the application of a water film on the surface of the cans with a temperature of 65-70 ° C for 15 minutes and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.3 s ^-1 .

The total duration of the sterilization process according to the proposed method is 73 minutes, which is 17 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. 2367317 / Akhmedov M.E., Ismailov T.A., Bull. 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 8 minutes, followed by transfer to water at a temperature of 90 ° C for 40 minutes after which it is cooled in an air stream at a temperature of 18-20 ° C at a speed of 7-8 m / s for 10 minutes, followed by further cooling in an air stream with a water film at a temperature of 65-70 ° C applied to the surface of the can for 15 minutes , while the process is warm howling cans rotate from the bottom to the lid with a frequency of 0.3 s ^-1 .