RU2458589C1 - Method for sterilising peach compote (without kernels) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: sterilisation of peach compote (without kernels) in jars SKO 1-82-1000 involves sequential heating in a 150°C air flow at a rate of 2.5-3 m/s during 15 minutes and showering with 100°C water during 10 minutes. The jars are stepwise cooled in baths with 80°C water during 5 minutes, with 60°C water during 5 minutes and with 40°C water during 7 minutes; during the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention ensures the process duration reduction, preservation of natural components of the raw material, reduction of boiled fruits quantity, prevention of containers breakage, the heat-exchange process intensification, enhancement of nutritive value of the product, prime cost reduction, thermal energy and water saving, the ready product competitiveness.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing stewed peaches without stones in cans SKO 1-82-1000.

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: 25 - the duration of heating the water in the autoclave to 100 ° C, min;

25 - the duration of their own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C. 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 8-9 ° 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 they are heated in a stream of heated air at a temperature of 120 ° C and a speed of 2.5-3 m / s for 15 min the continuation of heating by hot water showering at a temperature of 100 ° C for 10 min, followed by stepwise cooling in baths with water at a temperature of 80 ° C for 5 min, 60 ° C for 5 min, and 40 ° C for 7 min, and during the whole process of heat treatment quipment cans are rotated to the "bottoms on the lid" frequency of 0.166 s ^-1.

An example implementation of the method.

Banks with compote after sealing cover mounted in a carrier providing the mechanical tightness (to prevent cap failure during heating) and placed in a chamber where the heated air circulates _{in the} temperature t = 150 ° C and a speed of 2.5-3 m / s and the contents of the cans are heated for 15 minutes, then the carrier with the cans is transferred to the heating zone by hot water staining at a temperature of 100 ° C for 10 minutes, followed by stepwise cooling in baths with water at a temperature of 80 ° C for 5 min, 60 ° C for 5 min and 40 ° C for 7 min, and at the same time, during the entire process of heat treatment, the cans rotate from “bottom to cover” with a frequency of 0.166 s ^-1 .

Preheating the cans with compote in a stream of heated air prevents thermal battle during subsequent sterilization with 100 ° C water-heated water, and the use of hot water at a temperature of 100 ° C at the second stage 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 150 ° C and a speed of 2.5-3 m / s for 15 min, followed by heating with water at a temperature of 100 ° C for 10 min, followed by step cooling baths with water at a temperature of 80 ° C for 5 min, 60 ° C for 5 min and 40 ° C for 7 min, and at the same time, during the entire heat treatment process, the cans rotate from “bottom to cover” with a frequency of 0.166 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 [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. Flaumenbaum B.L. Basics of food preservation. M .: Light and food industry, 1982.

Claims (1)

A method of sterilizing compote from peaches without stones, including heating and cooling processes, characterized in that the compote is heated sequentially in an air stream at a temperature of 150 ° C and a speed of 2.5-3 m / s for 15 minutes and hot water is heated at a temperature of 100 ° C for 10 min, followed by stepwise cooling in baths with water at a temperature of 80 ° C for 5 min, 60 ° C for 5 min and 40 ° C for 7 min, while the cans rotate during the entire heat treatment process from the bottom to the lid with a frequency of 0.166 s ^-1 .