RU2486848C1 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. After sealing the jars with preserves are placed into a special autoclave basket, sterilised and cooled to ensure the jars air-tightness. Sterilisation is performed according to a mode ensuring equality of the final temperature of cooling water in the autoclave and the initial temperature of the next jars batch sterilisation. The cooling process is performed in another autoclave or vessel.

EFFECT: method ensures heat energy saving due to exclusion of the process of preliminary heating of water in the autoclave to a temperature of 40°C - 60°C.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing sweet compote in cans SKO 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing sweet compote [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 following conditions:

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

where 25 is the duration of heating the water in the autoclave to 100 ° C, min; 30-35 - the duration of their own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- long duration of the technological cycle of the heat treatment process;

- the complexity of the process of heat treatment, which consists in the need for complex construction equipment operating under excessive pressure;

- high consumption of thermal energy and water.

The technical result of the proposed method is aimed at creating a method for the production of compotes, providing: reducing the duration of the process cycle of the process; simplification of the process of heat treatment, as well as saving heat energy, water and thereby reducing costs and increasing the competitiveness of the finished product.

, обеспечивающему равенство конечной температуры охлаждения воды в автоклаве и начальной температуры стерилизации очередной партии консервов, с продолжением 5 процесса охлаждения в другом автоклаве или емкости по режиму $$\frac{5}{40}$$

.The specified technical result is achieved due to the fact that according to the proposed method, the cans after seaming are placed in a basket (carrier), which provides mechanical tightness, and sterilized in an autoclave according to the mode: $$\frac{25-(\mathrm{thirty}-35)-\mathrm{twenty}}{60-\mathrm{one\; hundred}-60}$$

ensuring the equality of the final temperature for cooling water in the autoclave and the initial sterilization temperature of the next batch of canned food, with the continuation of the 5th cooling process in another autoclave or container according to the regime $$\frac{5}{40}$$

.

An example of the method

с продолжением процесса охлаждения в другом автоклаве или емкости по режиму $$\frac{5}{40}$$

,After seaming, the cans are installed in a basket or carrier providing mechanical tightness of the cans and heat treated in an autoclave without creating back pressure in the new mode $$\frac{25-(\mathrm{thirty}-35)-\mathrm{twenty}}{60-\mathrm{one\; hundred}-60}$$

with the continuation of the cooling process in another autoclave or tank mode $$\frac{5}{40}$$

,

where 25 is the duration of the period of heating the water in the autoclave to 100 ° C, min; 30-35 - the length of the period of its own sterilization at 100 ° C, min; 20 - the duration of the period of cooling water to a temperature of 60 ° C; 60 - the initial temperature of the water in the autoclave before the start of the sterilization process; 100 - sterilization temperature, ° C; 60 - the final temperature of the water in the autoclave at the end of the cooling process, ° C; 5 - the duration of the cooling process in the second autoclave or container at 40 ° C of water, min.

Salient features of the proposed method are the equality of the initial temperature of the water in the autoclave before the sterilization process begins and the final temperature of the water in the autoclave by the end of the cooling process in the same autoclave and the continuation of the cooling process in another autoclave or container.

Cooling canned food in an autoclave to a temperature equal to the initial temperature of the water for sterilization of the next batch of canned food provides the ability to immediately, without preliminary preparation of water (heating from 40 to 60 ° C), start the heat treatment process, which reduces the duration of the heat treatment cycle by 8-10 minutes and thereby increases the performance of the autoclave.

The proposed method provides a saving of thermal energy, since the process of preheating water in the autoclave from 40 ° C (the final temperature of cooling water in the autoclave) to 60 ° C (the initial temperature of the water in the autoclave before the start of the heat treatment process), as well as saving water by cooling canned food, since the water in the autoclave is cooled not to 40 ° C, but to 60 ° C.

Literature

Collection of technological instructions for the production of canned food. T.1, - M .: Food industry, 1977

Claims (1)

A method of sterilizing sweet compote, characterized in that the cans with canned goods after sealing are installed in a carrier or an autoclave basket that provides mechanical tightness of the cans, and sterilized according to the regime $$\frac{25-(\mathrm{thirty}-35)-\mathrm{twenty}}{60-\mathrm{one\; hundred}-60}$$

ensuring the equality of the final temperature for cooling water in the autoclave and the initial sterilization temperature of the next batch of canned food, with the continuation of the cooling process in another autoclave or container according to the regime $$\frac{5}{40}.$$