RU2462963C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to the methods for pear and quince compote sterilisation in jars SKO 1-82-1000. The method involves sequential heating in a 130°C air flow at a rate of 1.5-2 m/s during 28 minutes and showering with 100°C water during 17 minutes with subsequent staged cooling 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 process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention ensures the process duration reduction, decrease of boiled fruits quantity, enhancement of nutritive value of the ready product, prevention of thermal breakage of the containers, intensification of the heat-exchange process with simultaneous saving of thermal energy and water.

Description

The invention relates to the canning industry, and in particular to methods of sterilizing compote from pears and quinces 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 is the duration of heating the water in the autoclave to 100 ° C, min;

45 - 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 get excessive heat);

- high consumption of thermal energy and water.

The technical result of the proposed method is to reduce the duration of the heat treatment process, to reduce the number of boiled fruits, to increase the nutritional value of the finished product, to prevent thermal battle of containers, to intensify the heat transfer process while saving heat energy and water.

The specified technical result 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 is heated in a stream of heated air at a temperature of 130 ° C and a speed of 1.5-2 m / s for 28 minutes with continued heating by hot water showering at a temperature of 100 ° C for 17 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 throughout the process t pilaf processing banks are rotated to the "bottoms on the lid" frequency of 0.166 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 with a temperature of t _in = 130 ° C and a speed of 1.5-2 m / s, and for 28 minutes the contents of the cans are subjected to heating, then the carrier with the cans is transferred to the heating zone by hot showering with a temperature of 100 ° C for 17 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 minutes, 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 .

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 at a temperature of 130 ° C and a speed of 1.5-2 m / s for 28 minutes, followed by heating with water at a temperature of 100 ° C for 17 minutes, followed by step 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 heat treatment process, the cans rotate from the “bottom to the lid” 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. B.L. Flaumenbaum. Basics of food preservation. M .: Light and food industry, 1982.

Claims (1)

A method of sterilizing compote from pears and quinces, including heating and cooling processes, characterized in that the compote is heated sequentially in an air stream with a temperature of 130 ° C and a speed of 1.5-2 m / s for 28 minutes and hot water is heated at a temperature of 100 ° C for 17 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 .