RU2466658C1 - Method for sterilisation of "garnish beets" preserves - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: after sealing the jars filled with the preserves are put into the carrier and undergo three-stage heat treatment in 75, 95°C water and in 116°C calcium chloride solution during 5, 5 and 40 minutes respectively. One performs three-stage cooling in 95, 75 and 60-30°C water during 5, 5 and 10 minutes respectively without counterpressure.

EFFECT: reduction of duration, saving heat energy, electric energy and water.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilization of canned food "Beet garnish" in cans SKO 1-82-500.

Sources, which were searched by this method, showed that its prototype is method / 1 /, the essence of which is that prepared cans with the product after packaging, filling and seaming are sterilized in an autoclave according to the regime:

where 20 is the duration of heating the water in the autoclave to 116 ° C, min;

35 - the duration of their own sterilization, min;

20 - cooling time, min;

217 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

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

- a large consumption of thermal energy, due to the fact that for each batch of canned food, after pasteurization, the water in the autoclave is cooled to 40 ° C, then for a new batch it is again heated to 116 ° C;

- a large consumption of water for cooling canned food, since each time it is necessary to cool not only canned food, but also water in an autoclave;

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption.

The aim of the proposed method is: reducing the duration of the process, saving heat energy, electricity and water.

The technical result 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 subjected to stepwise heat treatment in water and a solution of calcium chloride without backpressure according to the regime

.

.

where 5 - the duration of the heating period of canned food at a water temperature of 75 ° C, min;

5 - the duration of the heating period of canned food at a water temperature of 95 ° C, min;

40 - the duration of the heating period of canned food in a solution of calcium chloride at a solution temperature of 116 ° C, min;

5 - the duration of the cooling period of canned food at a water temperature of 95 ° C, min;

5 - the duration of the cooling period of canned food at a water temperature of 75 ° C, min;

10 - the duration of the cooling period of canned food at a water temperature of 60-30 ° C, min.

An example implementation of the method.

Cans with canned goods after sealing are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during the heat treatment), and placed in an autoclave (bath) with hot water at a temperature of 75 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to another autoclave (bath) with water at a temperature of 95 ° C for 5 minutes, followed by transfer to an autoclave (bath) with a solution of calcium chloride at a temperature of 116 ° C for 40 minutes. After this time, the cans are cooled in an autoclave (bath) with water at a temperature of 95 ° C for 5 minutes, then continue cooling in another autoclave (bath) with water at a temperature of 75 ° C for 5 minutes with further transfer to a subsequent autoclave (bath) ) for final cooling at a water temperature of 60-30 ° C for 10 min, while the canned food is heat treated without back pressure

Salient features of the proposed method are: three-stage heating of canned food in water at temperatures of 75, 95 and a solution of calcium chloride at a temperature of 116 ° C for 5, 5 and 40 minutes, respectively, followed by three-stage cooling in water at temperatures of 95, 75 and 60-30 ° C for respectively 5, 5 and 10 min and heat treatment is carried out without back pressure.

This mode provides a reduction in duration, saves thermal energy due to the fact that, unlike the prototype of the proposed method, heat is not consumed for heating water (calcium chloride solution). In addition, since the cooling process is carried out stepwise, in addition to the last stage, the water consumption for cooling the water itself is significantly reduced, and also due to the unnecessary creation of backpressure in the apparatus, energy is saved.

In addition, to implement the proposed method does not require sophisticated technological equipment.

Literature

1. A collection of technological instructions for the production of canned food, t.1, M .: Food industry. 1977.

Claims (1)

The method of sterilization of canned food "beet garnish", characterized in that after seaming the cans are installed in a carrier that provides mechanical tightness of the cans and subjected to stepwise heat treatment in water and a solution of calcium chloride without backpressure according to the mode

where 5 - the duration of the heating period of canned food at a water temperature of 75 ° C, min;
5 - the duration of the heating period of canned food at a water temperature of 95 ° C, min;
40 - the duration of the heating period of canned food in a solution of calcium chloride at a solution temperature of 116 ° C, min;
5 - the duration of the cooling period of canned food at a water temperature of 95 ° C, min;
5 - the duration of the cooling period of canned food at a water temperature of 75 ° C, min;
10 - the duration of the cooling period of canned food at a water temperature of 60-30 ° C, min.