RU2468667C1 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for sterilisation of peach compote with kernels is as follows: the jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated in a 140°C heated air flow at a rate of 8.5 -9.0 m/s during 13 minutes with subsequent heating in a bath with 100°C hot water during 35 minutes. Then the jars are cooled in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method ensures the heat treatment process simplification, the ready product quality enhancement and prevention of thermal breakage of the jars.

Description

The invention relates to the canning industry, and in particular to methods for producing stewed peaches with pits in cans SKO 1-82-3000.

Sources that were searched by this method showed that the prototype of the proposed method is a method for sterilizing compotes [1], which provides for the stepwise heating of compote in a stream of heated air with a temperature of 150 ° C and a speed of 5-6 m / s for 40, after which cooling in the stream of atmospheric air at its speed of 5-6 m / s and a temperature of 20-25 ° C for 30 minutes, while in the process of heat treatment in a stream of heated and atmospheric air, the cans rotate from “bottom to cover” with a frequency 0.33 s ^-1 .

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- the complexity of the technical implementation of the heat transfer process, requiring the provision in the chamber for thermal sterilization of the required parameters of the heated air (speed, temperature).

The technical result of the invention is aimed at creating a method for the production of compote, simplifying the heat treatment process and preventing the heat battle of cans.

The specified technical result is achieved due to the fact that according to the proposed method, the cans with compote 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 with a temperature of 140 ° C and a speed of 8.5-9 m / s for 13 minutes, followed by transfer to a bath with water at a temperature of 100 ° C for 35 minutes and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 30 minutes; during heat treatment, the cans rotate in a stream of heated and atmospheric air with "bottom on the cover" with a frequency of 0.33 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 of t _B = 140 ° C and a speed of 8.5-9.0 m / s, for 13 minutes, the contents of the cans are heated to 80 ° C with rotation of the cans at a frequency of 0.33 s ^-1 , then the compote is continued to heat the compote in a hot water bath at a temperature of 100 ° C for 35 minutes in the static state of the cans, followed by cooling in a stream of atmospheric air from at a rate of 7-8 m / s for 30 min with the rotation of the cans with a frequency of 0.33 s ^-1 .

The salient features of the proposed method are the integrated stepwise heating of the compote in a heated air stream with a temperature of t _B = 140 ° C and a speed of 8.5-9.0 m / s for 13 min during the rotation of the cans with continued heating in hot water at a temperature of 100 ° C for 35 minutes in a static state of the cans and subsequent cooling in a stream of atmospheric air with rotation of the cans.

The use of pre-heating the compote in a stream of heated air makes it possible, without causing thermal battle, to heat the compote with hot water at a temperature of 100 ° C, which also provides the possibility of simplifying the heat treatment process and the design of the apparatus for heat sterilization, in addition, heat treatment with hot water at a temperature of 100 ° C in a static state provides a more complete preservation of structural and mechanical quality indicators of the finished product.

This mode ensures the industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the standard value of 150-200 srvc. min

In addition, the proposed method in comparison with the prototype provides significant savings in heat energy and water during the heat sterilization process and improves the quality of the finished product by reducing the duration and ensuring the uniformity of heat treatment.

Literature

1. A method of sterilizing peach compote with pits. RF patent No. 2373799 of 11/27/2009

Claims (1)

A method of sterilizing compote from peaches with pits, characterized in that the cans with compote are rolled up, installed in a carrier providing mechanical tightness of the cans, and subjected to heating in a stream of heated air at a temperature of 140 ° C and a speed of 8.5-9.0 m / s for 13 minutes with continued heating in a hot water bath at a temperature of 100 ° C for 35 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 30 minutes, while during heat treatment in a stream of heated and atmospheric air ba Nki rotate from the bottom to the cover with a frequency of 0.33 s ^-1 .