RU2468687C1 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The method involves sealing the jars, putting the jars into the carrier ensuring mechanical air-tightness, the jars heating in a 140°C air flow at a rate of 1.5-2 m/s during 14 minutes and in 100°C water during 15 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/sec during 15 minutes; during the heat treatment process in the heated and the atmospheric air flow the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention allows to ensure simplification of the heat treatment process and prevention of thermal breakage of jars.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for producing stewed peaches with pits in cans SKO 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method for sterilizing compotes [1], providing for the stepwise heating of compote in a heated air stream at a temperature of 150 ° C and a speed of 8.5-9 m / s for 13 -15 min, after which it is kept at a temperature of 100 ° C for 20-25 min and cooled in a stream of atmospheric air at its speed of 7-8 m / s and a temperature of 25-28 ° C for 10 min, and during the heat treatment in a stream of heated and atmospheric air, the banks rotate from “bottom to cr ryshka "with a frequency of 0.133 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 heated air (speed, temperature).

The technical result of the invention is aimed at creating a method for the production of compote, which simplifies the heat treatment process and prevents the thermal 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 are heated in a stream of heated air with a temperature of 140 ° C and a speed of 1.5-2 m / s for 14 min followed by transfer to a bath with water at a temperature of 100 ° C for 15 min and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, and during heat treatment in a stream of heated and atmospheric air, the banks rotate with "bottom on the cover" with a frequency of 0.133 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 1.5-2.0 m / s, and for 14 minutes the contents of the cans are heated to 80 ° C with rotation of the cans at a frequency of 0.133 s ^-1 , then the compote is continued to heat the compote in a hot water bath at 100 ° C for 15 minutes in a static state of the cans, followed by cooling in air flow soon Tew 7-8 m / s for 15 minutes while rotating the cans with a frequency of 0.133 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 1.5-2.0 m / s for 14 minutes when the cans are rotated while heating is continued in hot water at a temperature of 100 ° C for 15 minutes in the 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 makes it possible to simplify 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

Literature

1. A method of sterilizing peach compote with pits. RF patent No. 2388384 dated 05/10/2010.

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 1.5-2.0 m / s for 14 minutes with continued heating in a hot water bath at a temperature of 100 ° C for 15 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, while during heat treatment in a stream of heated and atmospheric air banks in aschayutsya with the bottom lid at a frequency of 0.133 s ^-1.