RU2490977C1 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry during production of peach compote with kernels. The method involves three-stage heating of jars with compote in 60, 80 and 100°C water during 5, 5 and 20 minutes respectively and cooling of other jars in the same baths filled with 60 and 80°C water during 5 and 5 minutes. One proceeds with cooling in another bath at water temperature equal to 40°C during 8 minutes.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

Description

The proposed method relates to the canning industry, and in particular to methods of sterilizing peach compote with pits in cans SKO 11-68-650.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of cherries" in an autoclave [1] according to the mode

$$\frac{\mathrm{twenty}-\left(10-25\right)-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{o}C}\cdot 98\mathrm{to}P\mathrm{but}$$

where 20 is the duration of the period of heating water to 100ºC, min;

(10-25) - the length of the period of its own sterilization at 100ºC, min;

20 - the duration of the cooling period, min;

100ºC - sterilization temperature, ° C;

98 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in 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; reduce the number of boiled fruits; simplifying the process of implementing the method and design of the apparatus for its implementation, saving heat 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 the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in the first bath with water at a temperature of 60ºC for 5 minutes, followed by transfer to the second and third baths with water with a temperature of 80ºC for 5 minutes, respectively, and 100ºC for 20 minutes, followed by cooling in the second and first water baths with temperatures of 80 and 60ºC for 5 and 5 minutes, respectively, and continued cooling in the fourth Anne at 40ºC water for 8 minutes.

An example implementation of the method.

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during heat treatment) and placed in a hot water bath with a temperature of 60ºC for 5 minutes. After 5 minutes, the carrier with the jars is transferred to a bath with water at a temperature of 80ºC for 5 minutes, then to a bath with water at a temperature of 100ºC for 20 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 80ºC for 5 minutes and in the first bath for 5 min at a water temperature of 60ºC, in which the next batch of cans is heated simultaneously, with further cooling in the fourth bath at a water temperature of 40ºC for 8 min.

The use of stepwise cooling of compote in the same bathtubs where heating is also carried out, helps to simplify the heat treatment process and the design of the sterilization apparatus, provides significant savings in heat energy and water, since with this design heat treatment is used to heat canned food in the first and second baths the heat given off by banks cooled in the same baths that have already undergone heat treatment. And water for cooling is consumed only in the last bath.

Salient features of the proposed method are: three-stage heating of compote in water at temperatures of 60, 80 and 100ºC for 5, 5 and 20 minutes, respectively, followed by three-stage cooling for 5, 5, and 8 minutes and the cans heating and cooling processes, except for the last stages heating and cooling are carried out simultaneously in the same bathtubs.

This mode provides significant savings of thermal energy, water, reducing the duration of the process and thereby improving the quality of the finished product.

Claims (1)

A method of sterilizing stewed peaches with pits, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and stepwise heating is carried out simultaneously in baths with water at temperatures of 60, 80 and 100 ° C for 5, 5 and 20, respectively min of some cans and cooling of others in the same bathtubs with water with temperatures of 80 and 60 ° C for 5 and 5 min with continued cooling in another bath at a water temperature of 40 ° C for 8 min.