RU2451462C1 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sweet cherry compote sterilisation in jars SKO 1-82-500 involves sequential heating in a 120°C air flow at a rate of 5.0 m/s during 17 minutes and showering with 100°C water during 12 minutes. The jars filled with compote are stepwise cooled in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes; during the whole heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1. The compote composition contains 30-40% more natural biologically active fruit components, a rich complex of mineral, aromatic and pectin substances, organic acids and vitamins.

EFFECT: invention ensures reduction of heat treatment duration, preservation of the raw materials natural components, decrease of quantity of boiled, cracked and peeled fruits, enhancement of food value, prevention of thermal breakage of jars in the process of heat treatment combined with ensuring the required industrial lethality of the ready product.

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Description

The present invention relates to the canning industry, and in particular to methods of sterilizing sweet compote 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 - the duration of heating the water in the autoclave to 100 ° C, min; (20-25) - duration of own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° С. The total duration of the regime is 60-65 minutes.

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 5-6 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers receive excessive heat exposure);

- 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 after seaming are installed in a special carrier that provides mechanical tightness of the cans and subjected to heating in a stream of heated air at a temperature of 120 ° C and a speed of 5.0 m / s for 17 min with continued heating hot water at a temperature of 100 ° C for 12 min followed by step cooling in baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and at the same time heat treatment process and jars are rotated to the "bottoms on the lid" frequency of 0.133 s ^-1.

An example of the method

Cans with compote after sealing the lid are installed in a carrier that provides mechanical tightness (to prevent the lid from tearing off during heating) and placed in a chamber where heated air circulates at a temperature of t _B = 120 ° C and a speed of 5.0 m / s, and the contents of the cans are heated for 17 minutes, then the carrier with the cans is transferred to the heating zone by hot showering at a temperature of 100 ° C for 12 minutes, followed by stepwise cooling in baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and at the same time, during the entire process of heat treatment, the cans rotate from “bottom to cover” with a frequency of 0.133 s ^-1 .

Preheating the cans with compote in a stream of heated air prevents the thermal battle during subsequent sterilization by showering with water at a temperature of 100 ° C, and the use of hot water at a temperature of 100 ° C in the second stage of heating provides an intensification of the heat treatment process, since the heat transfer coefficient of water is several times higher than air.

The salient features of the proposed method are: the compote is heated in a stream of heated air with a temperature of 120 ° C and a speed of 5.0 m / s for 17 min, followed by heating by sweeping with water at a temperature of 100 ° C for 12 min, followed by step cooling in the baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and at the same time, during the entire heat treatment process, the cans rotate from the “bottom to cover” with a frequency of 0.133 s ^-1 .

The total duration of the sterilization process according to the proposed method is 42 minutes, i.e. the duration of sterilization is reduced by 23 minutes compared with the prototype. 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 [2].

In addition, the proposed method in comparison with the prototype provides significant savings in heat energy and improves the quality of the finished product by reducing the duration and ensuring the uniformity of heat treatment.

Literature

1. A collection of technological instructions for the production of canned food. T.2. - M.: Food Industry, 1977.

2. B.L. Flaumenbaum. Basics of food preservation. M .: Light and food industry, 1982.

Claims (1)

A method of sterilizing compote from cherries, including heating and cooling processes, characterized in that the compote is heated sequentially in an air stream with a temperature of 120 ° C at a speed of 5.0 m / s for 17 minutes and hot water is heated at a temperature of 100 ° C in for 12 minutes, followed by stepwise cooling in baths with water with a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, while the cans rotate from the bottom on the cover ”with a frequency of 0.133 s ^-1 .