RU2468688C1 - 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 1-82-1000. 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 1.5-2.0 m/s during 15 minutes and in 100°C water during 20 minutes with subsequent cooling in a 25-28°C atmospheric air flow at a rate of 7-8 m/sec during 20 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 0.166 s^-1.

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

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Description

The invention relates to the canning industry, and in particular to methods for producing stewed peaches with pits 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], including heating the compote in a stream of heated air at a temperature of 140 ° C and a speed of 8.5-9 m / s for 15 min and a temperature of 100 ° C for 20 min, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 min when the cans are rotated from bottom to top with a frequency of 0.166 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, providing a reduction in the duration of the process, improving quality, preventing thermal battle of cans and simplifying the implementation process, and the design of the apparatus.

The specified technical result 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 subjected to heating in a stream of heated air at a temperature of 140 ° C and a speed of 1.5-2 m / s for 15 minutes with subsequent transfer to a bath with water at a temperature of 100 ° C for 20 minutes and cooling in a stream of atmospheric air at a temperature of 25-28 ° C and a speed of 7-8 m / s for 20 minutes, and during heat treatment in a stream of heated and atmospheric air banks vr schayutsya with "bottoms on the lid" 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 of t _B = 140 ° C and a speed of 1.5-2.0 m / s , and for 15 minutes the contents of the cans are heated to 80 ° C while rotating the cans at a frequency of 0.166 s ^-1 , then the compote is continued to heat the compote in a hot water bath at a temperature of 100 ° C for 20 minutes in the static state of the cans, followed by cooling in ambient air temperature atura 25-28 ° C and a speed of 7-8 m / s for 20 min with the rotation of the cans with a frequency of 0.166 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 15 minutes when the cans are rotated while heating is continued with hot water at a temperature of 100 ° C for 20 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 makes it possible to simplify the heat treatment process and the design of the apparatus for heat sterilization in the static state of cans, in addition, heat treatment hot water with 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 thermal energy and water in the process of heat sterilization and provides improved quality of the finished product by reducing the duration and ensuring the uniformity of heat treatment.

Literature

1. RF patent No. 2389412 dated 05/20/2010.

Claims (1)

A method of sterilizing peach compote with pits, characterized in that the cans are rolled up, installed in a carrier providing mechanical tightness of the cans, and subjected to heating in an air stream at a temperature of 140 ° C and a speed of 1.5-2.0 m / s for 15 minutes with continued heating in the bath with hot water at a temperature of 100 ° C for 20 minutes, followed by cooling in a stream of atmospheric air at a temperature of 25-28 ° C and a speed of 7-8 m / s for 20 minutes, while during the heat treatment in a heated stream and atmospheric air cans m with a frequency of 0.166 s ^-1 .