RU2463911C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The method for sterilisation of pear and quince compote in jars SKO 1-82-1000 envisages sequential heating of the jars in a 140°C air flow at a rate of 2.5-3 m/s during 18 minutes and showering with 100°C water during 20 minutes. Then one performs staged cooling of the jars in baths with 80°C water for 5 minutes, baths with 60°C water for 5 minutes, baths with 40°C water for 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 ready product quality enhancement due to heat treatment duration reduction and uniformity as well as significant saving of heat energy.

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 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 140 ° C and a speed of 2.5-3 m / s for 18 min continued heating by hot water shower at a temperature of 100 ° C for 20 minutes, followed by stepwise cooling in baths with water at a temperature of 80 ° C for 5 minutes, 60 ° C for 5 minutes and 40 ° C for 7 minutes, and during the entire heat treatment process ki cans rotate from “bottom to cover” with a frequency of 0.166 s ^-1 .

An example implementation 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 t _B = 140 ° C and a speed of 2.5-3 m / s, and for 18 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 water at a temperature of 100 ° C for 20 minutes, followed by step cooling in baths with water at a temperature of 80 ° C for 5 minutes, 60 ° C for 5 min and 40 ° C for 7 in, while during the heat treatment process banks are rotated to the "bottoms on the lid" with a frequency of 0.166 s ^-1.

Preheating the cans with compote in a stream of heated air prevents the heat 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 140 ° C and a speed of 2.5-3 m / s for 18 min, followed by heating with water at a temperature of 100 ° C for 20 min 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 during the whole 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 140 ° C and a speed of 2.5-3 m / s for 18 min and hot water with a temperature of 100 ° C for 20 min 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, while the cans rotate during the entire heat treatment process with "bottom on the cover" with a frequency of 0.166 s ^-1 .