RU2468689C1 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves sequential heating in a 150°C air flow at a rate of 1.5-2 m/s during 13 minutes and in 100°C water during 20 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 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 0.166 s¹.

EFFECT: invention allows to reduce the process duration, preserve natural components of the raw material applied, reduce boiled fruits quantity, enhance nutritive value of the ready product, prevent thermal breakage of the containers, intensify the heat-exchange process and simplify the heat treatment process.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilization of peach compote 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], the essence of which is that the rolled cans are placed in a sterilization apparatus (autoclave) and subjected to heat treatment according to the regime:

where: 25 - the duration of heating the water in the autoclave to 100 ° C, min; 30 - the duration of their own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

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

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 8-10 ° C, and accordingly the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- 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 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 150 ° C and a speed of 1.5-2 m / s for 13 min 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 speed of 7-8 m / s for 20 minutes, during heat treatment in a stream of heated and atmospheric air, the cans rotate from the “bottom to the lid” with frequent soy 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 _in = 150 ° C and a speed of 1.5-2 m / s, for 13 minutes the contents of the cans are heated to 80 ° C, then the carrier with the cans is transferred for 20 minutes into a hot water bath at a temperature of 100 ° C, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 minutes, at this during heat treatment in the stream heated and atmospheric air banks rotate from the "bottom to the lid" with a frequency of 0.166 s ^-1 .

Preheating the cans with compote in a stream of heated air prevents thermal battle during sterilization in a bath with water at a temperature of 100 ° C, and the use of hot water at a temperature of 100 ° C in the second stage of heating provides an intensification of the heat treatment process, since the heat transfer coefficient of water is several times higher than air.

And the rotation of the cans during heating in a stream of heated air and when cooled by atmospheric air significantly reduces the unevenness of the heat treatment of canned food and ensures uniform heating.

The salient features of the proposed method are: the compote is heated in a stream of heated air at a temperature of 150 ° C and a speed of 1.5-2 m / s for 13 minutes with continued heating in a bath with water at a temperature of 100 ° C for 20 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 minutes, while in the process of heat treatment in a stream of heated and atmospheric air, the banks rotate from the “bottom to the lid” with a frequency of 0.166 s ^-1 .

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 [2].

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

Literature

1. A collection of technological instructions for the production of canned food. T.2. - M.: Food Industry, 1977.

2. B.L. Flaumenbaum. Basics of food preservation. M .: Light and food industry, 1982.

Claims (1)

A method of sterilizing compote from peaches with pits, including heating and cooling processes, characterized in that the compote is heated sequentially in a stream of heated air at a temperature of 150 ° C and a speed of 1.5-2 m / s for 13 min and in hot water at a temperature of 100 ° C for 20 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 minutes, while during the heat treatment in a stream of heated and atmospheric air, the cans rotate from the bottom to the lid with a frequency of 0.166 s ^-1 .