RU2485869C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for sterilisation of pear and quince compote envisages heating the jars with compote in 130°C air flow at a rate of 8 - 9 m/s during 18 minutes with subsequent maintenance during 25-28 minutes at heated air temperature equal to 92-95°C. Then the compote is cooled in 25-28°C atmospheric air flow during 7-8 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.166 sec^-1 with a 2-3 minutes interval.

EFFECT: invention ensures preservation of fruits integrity and biologically active components contained in the fruits.

Description

The proposed method of the invention relates to the canning industry, and in particular to methods of sterilizing compote from pears and quinces 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:

$$\frac{25-\left(35-45\right)-25}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where 25 is the duration of heating the water in the autoclave to 100 ° C, min; (35-45) - duration of 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 process and the unevenness of the heat treatment of various layers of the product in the bank, and at the same time the peripheral layers of the product receive excessive heat exposure;

- violation of the integrity of the fruit due to excessive heat and digestion of individual fruits located in the peripheral areas of the banks;

- high consumption of heat and electric energy and water.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; reducing the number of boiled fruits and fruits with cracked skin; saving heat and electric energy and water, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that according to the proposed method, the cans with compote, after seaming, are installed in a special carrier that provides mechanical tightness of the cans, and subjected to heating in an air stream with a temperature of 130 ° C and a speed of 8-9 m / s for 18 min followed by exposure for 25-35 min at a temperature of 92-95 ° C and cooling in a stream of air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 18, and while in the process of heat treatment the jar is subjected intermittent 2-3-minute rotation from “bottom to ryshka "with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

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 = 130 ° C and a speed of 8-9 m / s, and for 18 minutes, the contents of the cans are subjected to heating with simultaneous intermittent 2-3 minutes rotation of the can from the “bottom to the lid” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes, then the carrier with the cans is transferred to a holding chamber with heated air at a temperature of 92 95 ° C for 25-35 min, while the cans subjected to intermittent 2-3-minute rotation from “bottom to cover” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes and then into the chamber for cooling in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 18 minutes, and the cans are subjected to intermittent 2-3 minutes rotation from “bottom to cover” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

The use of intermittent rotation of the cans contributes to the intensification of the process of internal heat transfer in the can, and also prevents the mechanical rubbing of fruits among themselves, which helps to preserve their integrity, and reducing the duration of the process contributes to a more complete preservation of biologically active components contained in the feedstock.

In addition, intermittent rotation of the cans saves the energy spent on the rotation of the cans, while ensuring the uniformity of the heat treatment process, and its intensification.

Salient features of the proposed method are: the compote is heated in a stream of air with a temperature of 130 ° C and a speed of 8-9 m / s for 18 minutes, followed by exposure in a chamber at a temperature of 92-95 ° C for 25-35 minutes and further cooling in a stream of atmospheric air with a temperature of 25-28 ° C at a speed of 7-8 m / s for 18 minutes, and during the heat treatment, the jar is subjected to intermittent 2-3 minutes rotation from “bottom to cover” with a frequency of 0.166 s ^{- 1} with an interval of 2-3 minutes.

This mode provides significant savings in heat energy, completely eliminates the use of water in the process of heat sterilization and provides improved quality of the finished product by reducing the duration of heating and rotation and ensuring uniform heat treatment.

Literature

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

Claims (1)

A method of sterilizing compote from pears and quinces, including installing cans in a carrier, ensuring tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 130 ° C and a speed of 8-9 m / s for 18 minutes followed by exposure at a temperature of 92-95 ° C for 25-35 min and cooling in a stream of air at a temperature of 25-28 ° C and a speed of 7-8 m / s for 18 min, and while in the process of heat treatment the jar is subjected to intermittent 2-3 minutes rotation from “bottom to cover” with frequencies d 0.166 s ^-1 at intervals of 2-3 minutes.