RU2468704C1 - Cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the filed of preservation industry, in particular, to a method for sterilisation of cherry compote in jars SKO 1-82-1000. The method involves sequential heating of the jars filled with compote in a 140°C air flow at a rate of 1.5-2 m/s during 17 minutes in 100°C water during 12 minutes. Then the jars are cooled 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 filled with compote are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: method ensures the ready product quality enhancement, the process duration reduction combined with simultaneous prevention of thermal breakage of jars, simplification of the sterilisation process and apparatus design.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing compote from cherries 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 sequentially in a stream of heated air at a temperature of 150 ° C and a speed of 6.5 m / s for 17 min and 100 ° C for 5 min, followed by cooling in a stream of atmospheric air at a speed of 2.5-3 m / s for 10 min when the cans are rotated during the heat treatment, in a stream of heated air, the cans rotate from “bottom to cover” with a frequency of 0.333 s ^-1 .

The disadvantages of this method are:

- uneven heat treatment, 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 17 min with subsequent transfer to a bath with water at a temperature of 100 ° C for 12 min 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 in they grow from the “bottom to the cover” with a frequency of 0.166 s ^-1 .

An example 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 with a temperature of t _B = 140 ° C and a speed of 1.5-2.0 m / s, and for 17 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 12 minutes in the static state of the cans, followed by cooling in the pace of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 20 minutes, and during the heat treatment in a stream of heated and atmospheric air, the cans rotate 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 17 min when the cans are rotated while heating is continued in hot water at a temperature of 100 ° C for 12 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 addition, heat treatment in hot water by temperature 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. 2357569 from 10. 06. 2009

Claims (1)

A method of sterilizing compote from cherry, including heating and cooling processes, characterized in that the compote is heated sequentially in a stream of heated air with a temperature of 140 ° C and a speed of 1.5-2 m / s for 17 minutes and in hot water with a temperature of 100 ° C for 12 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 .