RU2468708C1 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness, subjected to staged heating in a 140°C air flow at a rate of 1.5 -2 and 8-8.5 m/sec during 8 and 10 minutes respectively. Subsequent maintenance is performed at a temperature of 105°C during 5 minutes; then the jars are cooled in an atmospheric air flow at a rate of 7-8 m/sec during 15 minutes. The jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures enhancement of the product quality and the heat-transfer process efficiency, simplification of the implementation process and the apparatus design.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for the production of apple compote in cans SKO 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is a method for sterilizing compotes, including heating the compote in a stream of heated air with a temperature of 130 ° C and a speed of 8.5-9 m / s for 15 min, followed by exposure at a temperature of 100-105 ° C for 3 min and cooling in a stream of atmospheric air with a temperature of 34-35 ° C and a speed of 5-6 m / s for 15 min, while in the process of heat treatment the jar is rotated from “bottom to cover” with a frequency of 0.133 s ^-1 .

The disadvantages of this method are

- 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);

- deterioration of the heat transfer process due to a decrease in the temperature difference between the coolant and the product as the latter is heated;

- insufficient final cooling temperature of canned food, which degrades the quality of the finished product due to the high temperature being for a long time, which degrades the structural, mechanical and organoleptic characteristics of the finished product (consistency, fruit integrity, etc.).

The technical result of the invention is aimed at creating a method for the production of compote, providing improved product quality and efficiency of the heat transfer process, as well as 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 8 min with continued heating in a stream of heated air at a temperature of 140 ° C and a speed of 8-8.5 m / s for 10 min, followed by exposure in a chamber at a temperature of 105 ° C for 5 min and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 min, in this case, the can during the heat treatment rotates from “bottom to 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 t _B = 140 ° C and a speed of 1.5-2.0 m / s, and for 8 minutes the contents of the cans are heated, then the carrier with the cans is transferred for 10 minutes into a chamber where heated air circulates at a temperature of t _B = 140 ° C and a speed of 8-8.5 m / s, followed by exposure to another chamber at a temperature of 105 ° C for 5 min, to ensure the required mortality, after which the banks are cooled in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, and during the entire process of heat treatment, the banks rotate from the “bottom to cover” 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 at a temperature of t _B = 140 ° C and speeds of 1.5-2 and 8-8.5 m / s, for 8 and 10 minutes, respectively, with continued heating in the chamber with a temperature of 105 ° C for 5 min and subsequent cooling in a stream of atmospheric air at a speed of 7-8 m / s.

The use of stepwise heating of the compote in the heated air stream at the first stage at a speed of 1.5-2 m / s, and at the second at a speed of 8-8.5 m / s provides the possibility of intensifying the heat treatment process and the design of the apparatus for heat sterilization by increasing the driving heat transfer process forces.

The driving force of the heat transfer process is the temperature difference between the temperatures of the heat carrier and the product, and as the compote heats up, the heat transfer intensity will gradually decrease with increasing temperature, reaching 2-3 ° C, and the use of heated air in the second stage at a speed of 8-8.5 m / s provides an increase in the intensity of heat transfer, namely by increasing the driving force of the heat transfer process.

In addition, the proposed method in comparison with the prototype provides the intensification of the heat treatment process, the relatively low temperature of the product at the end of the cooling process due to the use of atmospheric air for cooling at a speed of 7-8 m / s and thereby improves the quality of the finished product.

Claims (1)

A method of sterilizing apple compote, characterized in that the cans are rolled up, installed in a carrier providing mechanical tightness of the cans, and subjected to stepwise heating in a stream of heated air at a temperature of 140 ° C and speeds of 1.5-2.0 and 8-8.5 m / s for 8 and 10 minutes, respectively, followed by exposure in the chamber at a temperature of 105 ° C for 5 minutes and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, and in this case, the can is rotated during heat treatment from the bottom to the cover with a frequency of 0.133 s ^-1 .