RU2470557C1 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of preservation industry, in particular, to the methods for sterilisation of peach compote (with kernels) in jar SKO 1-82-3000. The method involves sealing the jars filled with fruits, putting into the carrier ensuring mechanical air-tightness of the jars. Then one performs sequential heating in a heated 150°C air flow at a rate of 8.5-9 m/s during 11 minutes. Then one performs heating in a bath with 100°C hot water during 35 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 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 0.33 s^-1.

EFFECT: invention ensures the ready product quality enhancement, prevention of thermal breakage of jars, the process duration reduction and the apparatus design simplification.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for producing stewed peaches with pits in cans SKO 1-82-3000.

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 6.5-7 m / s for 14 min followed by exposure at a temperature of 100 ° C for 15-20 minutes and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 10 minutes, while during the heat treatment in a stream of heated air and cooling in a stream of atmospheric air, the banks rotate with "bottom on the cover" with pilots at 0,133 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 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 a speed of 8.5-9 m / s for 11 min subsequent transfer to a bath with water at a temperature of 100 ° C for 35 min and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 30 minutes, during heat treatment in a stream of heated and atmospheric air, the cans rotate from the “bottom to the lid” h rangefinders 0.33 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 = 150 ° C and a speed of 8.5-9.0 m / s, and for 11 min the contents of the cans are heated to 80 ° C with rotation of the cans at a frequency of 0.33 s ^-1 , then the compote is continued to heat the compote in a hot water bath at a temperature of 100 ° C for 35 minutes in a static state of cans subsequent cooling in a stream of atmospheric air Stu 7-8 m / s for 30 minutes while rotating the cans with a frequency of 0.33 sec ^-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 = 150 ° C and a speed of 8.5-9.0 m / s for 11 min during the rotation of the cans with continued heating with hot water at a temperature of 100 ° C 30 minutes in a 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 and design of the apparatus for heat sterilization, in addition, heat treatment with hot water at 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 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.

Literature

1. RF patent No. 2388384, publ. 2010 year

Claims (1)

A method of sterilizing peach compote with pits, characterized in that the cans are rolled up, installed in a 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 8.5-9 m / s for 11 min with continued heating in a hot water bath at a temperature of 100 ° C for 35 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 30 minutes, while during the heat treatment in a stream of heated and atmospheric air, the cans rotate I'm from the “bottom to the cover” with a frequency of 0.33 s ^-1 .