RU2485871C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for sterilisation of pear and quince compote envisages the compote heating in jars in 120-122°C air flow at a rate of 6 - 7 m/s during 18 minutes with subsequent maintenance during 20-25 minutes at heated air temperature equal to 95°C. Then the compote is cooled in 20-25°C atmospheric air flow during 15 minutes. In the process of heating and cooling the jar is subjected to interrupted turning with a frequency equal to 0.133 s^-1, maintenance is performed in a static state of the jars.

EFFECT: invention ensures integrity of fruits and more complete preservation of their biologically active components.

Description

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

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

where 20 is the duration of heating the water in the autoclave to 100 ° C, min; (25-30) - duration of own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- a long process time and uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 6-8 ° C) and, accordingly, different sizes of sterilizing effects, while the peripheral layers of the product receive excessive heat exposure, which significantly reduces the nutritional value finished products due to the splitting of biologically active components contained in the feedstock;

- 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 thermal energy and water.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to a reduction in the duration of the process; preservation of biologically active components of the raw materials used; reduction in the number of boiled fruits and fruits with cracked peels; 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 a stream of air with a temperature of 122 ° C and a speed of 6-7 m / s for 18 min at simultaneous intermittent 2-3-minute rotation of the can from the bottom to the lid with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, followed by exposure for 20-23 minutes in a chamber with heated air at a temperature of 95 ° C in a static state of the cans and chilled it in a stream of air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, and thus the bank is also subjected to a 2-3 minute intermittent rotation with the bottoms of the lid with a frequency of 0.133 s ^-1 intervals 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 with a temperature of t _in = 122 ° C and a speed of 6-7 m / s, and for 18 min, the contents of the cans are subjected to heating with simultaneous intermittent 2-3-minute rotation of the cans from the bottom to the lid with a frequency of 0.133 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 95 ° C for 20-23 min, where the banks in they are kept in a static state with subsequent transfer to a cooling chamber, where for 15 minutes the cans are cooled in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 6-7 m / s with intermittent 2-3-minute rotation of the cans from the bottom to the lid a frequency of 0.133 s ^-1 and an interval of 2-3 minutes.

The salient features of the proposed method are: the compote is heated in a stream of air with a temperature of 122 ° C and a speed of 6-7 m / s for 18 min with a simultaneous 2-3-minute intermittent rotation of the cans from the bottom to the lid with a frequency of 0.133 s ^-1 s an interval of 2-3 minutes, holding in a chamber at a temperature of 95 ° C for 20-23 minutes in a static state of the cans with further cooling in a stream of atmospheric air with a temperature of 20-25 ° C at a speed of 6-7 m / s for 15 min and intermittent 2-3-minute rotation of the cans from the bottom to cr shku with a frequency of 0.133 s ^-1 at intervals of 2-3 minutes.

The use of intermittent rotation of the cans in the heating and cooling processes contributes to the intensification of the internal heat transfer process in the can and in combination with holding the cans in a static state prevents the process of mechanical rubbing of the fruits between 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, the 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.

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, as well as significant savings in heat and electricity, completely eliminates the use of water in the process of thermal sterilization, which helps to reduce costs and increase the competitiveness of finished products.

Claims (1)

A method of sterilizing compote from pears and quinces, including installing cans in a carrier, providing tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 122 ° C and a speed of 6-7 m / s for 18 min , while the jar is subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, followed by exposure in a chamber with heated air at a temperature of 95 ° C for 20-23 minutes, while the bank is in a static state, and subsequent cooling in an air stream at a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, while the jar is subjected to intermittent 2-3 minutes from bottom to bottom with a frequency of 0.133 s ^-1 with an interval of 2-3 min