RU2489941C2 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry during apple compote production. The process of heating of apple compote in jars SKO 1-82-1000 is performed in an air flow at 120-122°C at a rate of 3.5 - 4 m/s during 20 minutes with subsequent maintenance in 92-95°C water during 18 minutes and cooling in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 15 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.133 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures significant saving of heat energy and water, preservation of biologically active components of raw materials, improvement of organoleptic indices and structural-and-mechanic indices of the ready product.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing apple compote 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:

$$\frac{\mathrm{twenty}-25-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where: 20 - the duration of heating the water in the autoclave to 100 ° C, min; 25 - the duration of their own sterilization, min; 20 - 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 heat treatment process, which affects the quality of the finished product;

- 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, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- high consumption of thermal energy and water.

The aim of the proposed method is to reduce the duration of the heat treatment process, save heat energy and water, and improve the quality of the finished product.

This goal is achieved due to the fact that according to the proposed method, cans with compote, after seaming, are installed in a special carrier that provides mechanical tightness of the cans and are heated in a stream of air with a temperature of 120-122 ° C and a speed of 3.5-4 m / s for 20 minutes with simultaneous rotation of the can from the “bottom to the cover” with a frequency of 0.133 s ^-1 , followed by exposure for 18 minutes in water at a temperature of 92-95 ° C in a static state of the cans and cooling in a stream of atmospheric air with a temperature of 25- 28 ° C and a speed of 7-8 m / s in t chenie 15 minutes while rotated at a bank "bottoms on the lid" frequency of 0.133 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 with a temperature of t _in = 120-122 ° C and a speed of 3.5-4 m / s, and for 20 minutes the contents of the cans are heated while the cans are rotated from the “bottom to the lid” with a frequency of 0.133 s ^-1 , then the carrier with the cans is transferred to a water bath at a temperature of 92-95 ° C for 18 minutes, where the cans are kept for static state with subsequent transfer to a 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 15 min and the rotation of the cans from the “bottom to cover” with a frequency of 0.133 s ^-1

Salient features of the proposed method are: the compote is heated in a stream of air with a temperature of 120-122 ° C and a speed of 3.5-4 m / s for 20 minutes while the cans are rotated from the “bottom to the lid” with a frequency of 0.133 s ^-1 followed by holding in water at a temperature of 92-95 ° C for 18 min in a static state with further cooling in a stream of atmospheric air at a temperature of 25-28 ° C at a speed of 7-8 m / s for 15 min and rotating the cans from bottom to cover ”with a frequency of 0.133 s ^-1 .

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

In addition, the proposed method in comparison with the prototype provides significant savings in heat energy, water in the process of heat sterilization and improves the quality of the finished product by reducing the duration of heating and rotation and ensuring uniformity of 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 apple compote, 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 with a temperature of 120-122 ° C and a speed of 3.5-4 m / s for 20 minutes, while the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 , followed by exposure to water at a temperature of 92-95 ° C for 18 minutes, while the jar is in a static state, followed by cooling in a stream of air with a temperature of 25 -28 ° C and a speed of 7-8 m / s for 15 min, p In this case, the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .