RU2469612C1 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 120°C air flow at a rate of 3.5-4 m/s during 17 minutes and in 100°C water during 18-20 minutes. Then one performs 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 s^-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

Description

The proposed method relates to the canning industry, and in particular to methods for the production of 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 150 ° C and at a speed of 8.5-9 m / s for 10 min followed by cooling in a stream of atmospheric air at a speed of 7 m / s for 15 min when the cans are rotated from bottom to bottom 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 process of implementation and 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 is heated in a stream of heated air at a temperature of 150 ° C and at a speed of 8.5-9 m / s for 8 min followed by transfer to a bath with water at a temperature of 100 ° C for 18-20 min and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 min, and during heat treatment in a stream of heated and atmospheric air, the banks rotate with bottom ka on the lid 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 lids from tearing off during heating) and placed in a chamber where heated air circulates at a temperature of t _B = 150 ° C and at a speed of 8.5-9.0 m / s, and for 8 minutes the contents of the cans are heated to 80 ° C with rotation of 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 18-20 minutes in a static state of the cans, followed by cooling in a stream of atmospheric air with velocity of 7-8 m / s for 20 minutes while rotating 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 at a temperature of t _B = 150 ° C and at a speed of 8.5-9.0 m / s, for 8 minutes when the cans are rotated while heating is continued in hot water at a temperature of 100 ° C for 18-20 minutes in the static state of the cans and subsequent cooling in a stream of atmospheric air with the 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 normative value of 150-200 conventional. 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 improves the quality of the finished product by reducing the duration and ensuring the uniformity of heat treatment.

Information sources

1. RF patent No. 2373798 of 11/27/2009.

Claims (1)

A method of sterilizing compote from peaches 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 120 ° C and at a speed of 3.5-4 m / s for 17 min continued heating in the bath with hot water at a temperature of 100 ° C for 18-20 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 banks rotate with frequent soy 0.166 s ^-1 .