RU2459431C1 - Grapes compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of grape compote in 55, 70, 80 and 100°C water for 4, 4, 4 and 15 minutes respectively with subsequent four-stage cooling during 4, 4, 4 and 6 minutes. Heating and cooling are performed at a water temperature equal to 55, 70 and 85°C in the same baths.

EFFECT: method ensures saving heating energy and water, the process duration reduction, the end product quality enhancement.

Description

The proposed method for the invention relates to the canning industry and can be used for sterilization of compote from grapes in cans SKO 1-82-350.

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

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

(10-12) - the length of the period of its own sterilization at 100 ° C, min;

20 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

118 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in banks;

- high consumption of thermal energy and water

The disadvantages of this method are:

- long duration of the process;

- high consumption of thermal energy and water.

The aim of the proposed method is to save thermal energy, water, 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 the first bath with water at a temperature of 55 ° C for 4 minutes, followed by transfer to the second, third and fourth baths with water, respectively 70 ° C for 4 min, 85 ° C for 4 min and 100 ° C for 15 min, followed by cooling in the third, second and first baths with water at 85, 70, 55 ° C for 4, 4, respectively and 4 min and continued cooling waiting in the fifth bath at a water temperature of 40 ° C for 6 minutes

An example implementation of the method.

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing the caps from breaking during the heat treatment) and placed in a hot water bath with a temperature of 55 ° C for 4 minutes. After 4 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 70 ° C for 4 minutes, then to a bath of water at a temperature of 85 ° C for 4 min, followed by transfer to a bath of water at a temperature of 100 ° C for 15 min. After this time, the banks are cooled in the same baths: in the third bath at a water temperature of 85 ° C for 4 min, in the second bath at a water temperature of 70 ° C for 4 min and in the first bath for 4 min at a water temperature of 55 ° C, in which the next batch of cans is simultaneously heated, with further cooling continued in the fifth bath at a water temperature of 40 ° C for 6 minutes.

The use of stepwise cooling of compote in the same bathtubs where heating is carried out provides significant savings in heat energy and water, since with this design of heat treatment, the heat given off by banks cooled in the same bathtubs is used to heat canned food, already cooked.

Salient features of the proposed method are: four-stage heating of compote in water at temperatures of 55, 70, 85 and 100 ° C, respectively, 4, 4, 4 and 15 minutes, followed by four-stage cooling for 4, 4, 4 and 6 minutes and the heating processes and can cooling, in addition to the last stages of heating and cooling, are carried out in the same bathtubs.

The total duration of the sterilization process according to the proposed method is 45 minutes, which is 7 minutes less compared to the prototype.

This mode provides significant savings of thermal energy, water, reducing the duration of the process and thereby improving the quality of the finished product.

Literature

1. Collection of technological instructions for the production of canned food, t.2. M., 1977

Claims (1)

A method of sterilizing compote from grapes, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans and subjected to the simultaneous stepwise heating of canned food in bathtubs with water temperatures of 55, 70, 85 and 100 ° C for 4, 4, 4, respectively and 15 minutes and cooling others in the same bathtubs with water at temperatures of 85, 70 and 55 ° C for 4, 4 and 4 minutes with continued cooling in another bath at a water temperature of 40 ° C for 6 minutes.