RU2464911C1 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves four-stage heating apple compote in 65, 85 and 100°C water in a heated 140°C air flow at a rate of 8-8.5 m/s during 4, 4, 4 and 10 minutes with subsequent cooling in a 25-30°C atmospheric air flow at a rate of 7-8 m/s during 7 minutes with subsequent cooling in an atmospheric air flow with application of a 70-75°C water film onto the jar surface during 8 minutes. The jar is turned upside down with a frequency equal to 0.133 s^-1.

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

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Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing apple 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 of sterilizing canned food "Apple Compote" in an autoclave [1] according to the mode

where (10-20) is the duration of the period of heating water to 100 ° C, min;

(10-25) - the length of the period of its own sterilization at 100 ° C, min;

20 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

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 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 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 65 ° C for 4 minutes, followed by transfer to the second and third baths with water, respectively 85 ° C for 4 min and 100 ° C for 4 min, followed by transfer to a chamber with heated air with a temperature of 140 ° C and a speed of 8-8.5 m / s for 10 min and further cooling in a stream of atmospheric air with a temperature 2 5-30 ° C and a speed of 7-8 m / s for 8 min and continued cooling in a stream of atmospheric air with the application of a water film on the surface of the can with a temperature of 70-75 ° C for 8 min, while the can during heat treatment rotates from the bottom to the cover with a frequency of 0.133 s ^-1 .

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 off during the heat treatment) and placed in a hot water bath with a temperature of 65 ° C for 4 minutes. After 4 minutes, the carrier with the jars is transferred to a bath of water with a temperature of 85 ° C for 4 minutes, then to a bath of water with a temperature of 100 ° C for 4 minutes. After this time, the cans are transferred to a chamber with hot air, where the cans of the product are heated in a stream of heated air with a temperature of 140 ° C and a speed of 8-8.5 m / s for 10 minutes. Next, the banks are cooled in a stream of atmospheric air with a temperature of 25-30 ° C and a speed of 7-8 m / s for 8 minutes and with continued cooling in a stream of atmospheric air with the application of a water film at a temperature of 70-75 ° C on the surface of the can 8 min, while the can during the heat treatment rotates from the bottom to the lid with a frequency of 0.133 s ^-1

The use of stepwise heating in water and at the last stage in a stream of heated air with a temperature of 150 ° C and a speed of 8-8.5 m / s, when the rate of heating of the product in the third bath decreases due to a decrease in the temperature difference between the product and the coolant (water with temperature of 100 ° C), the use of heated air with high parameters (temperature and speed) helps to intensify the heat transfer process and reduce the duration of the process.

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 65, 85 and 100 ° C for 4, 4 and 4 minutes, respectively, followed by continued heating in a stream of heated air with a temperature of 140 ° C and a speed of 8-8.5 m / s for 10 minutes and cooling in a stream of atmospheric air with a temperature of 25-30 ° C and a speed of 7-8 m / s for 8 minutes and with continued cooling in a stream of atmospheric air by applying a water film at a temperature of 70-75 ° to the surface of the can C for 8 min, while the bank in the process t The heat treatment rotates from the bottom to the lid with a frequency of 0.133 s ^-1 .

The total duration of the sterilization process according to the proposed method is 38 minutes, which is 27 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 apple compote, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and stepwise heating is carried out in bathtubs with water at temperatures of 65, 85 and 100 ° C for 4, 4 and 4 minutes, respectively, with continued heating in a stream of heated air with a temperature of 140 ° C and a speed of 8-8.5 m / s for 10 min and subsequent cooling in a stream of atmospheric air with a temperature of 25-30 ° C and a speed of 7-8 m / s for 8 min and continued cooling in a stream of atmospheric air applying to the surface of the banks of the water film at a temperature 70-75 ° C for 8 min with the bank during the heat treatment is rotated with the bottom cover at a frequency of 0.133 s ^-1.