RU2490971C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for sterilisation of pear and quince compote in jars SKO 1-82-500 envisages heating in a 122°C air flow during 32 minutes with subsequent maintenance during 10-15 minutes at an air temperature equal to 95°C. Then compote in jars is cooled in a 20-25°C atmospheric air flow during 15 minutes. During heating and cooling processes, the jar is subjected to interrupted turning upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures more complete preservation of biologically active components of the initial raw materials and significant saving of heat and electric energy and water.

Description

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

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

where: 20 - the duration of heating the water in the autoclave to 100 ° C, min; (25-30) - 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:

- the long process time and the unevenness of the heat treatment of various product layers 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: 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 electricity 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 122 ° C and a speed of 1.5-2 m / s for 32 min with simultaneous intermittent 2-3-3 min rotation of the can from “bottom to cover” with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, followed by exposure for 10-15 minutes in a chamber with heated air at a temperature of 95 ° C static state of cans and cooling m in a stream of air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes and at the same time the bank is also subjected to intermittent 2-3-minute rotation with "bottoms on the lid" with a frequency of 0,133 ^{- 1} with an interval of 2-3 minutes.

An example 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 1.5-2 m / s, and for 10-15 minutes the contents of the cans are subjected to heating with simultaneous intermittent 2-3-3 min 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 the chamber holding with heated air at 95 ° C for 20-25 minutes, where 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-to-3 rotation of the cans with bottom on the cover ”with 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 an air stream with a temperature of 122 ° C and a speed of 1.5-2 m / s for 32 minutes while 2 to 3 minutes are intermittently rotating the cans from “bottom to top” frequency 0.133 s ^-1 with an interval of 2-3 minutes, holding in a chamber at a temperature of 95 ° C for 10-15 minutes in a static state of 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-x-3 min rotation of the cans from “bottom to top” "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.

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 that provides tightness, and heating, aging and cooling processes, characterized in that the compote is heated in an air stream with a temperature of 122 ° C and a speed of 1.5-2 m / s for 32 minutes, 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 10-15 minutes, while the jar 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 minutes .