RU2492688C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits in an air flow at 120-122°C at a rate of 3.5 - 4 m/s during 28 minutes with subsequent maintenance during 10-15 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 15 minutes. During all the stages of the heat treatment the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec^-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, decrease of boiled and cracked fruits quantity.

Description

The proposed method 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:

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

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:

- 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: 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 peels; 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 is heated in an air stream at a temperature of 120-122 ° C and a speed of 3.5-4 m / s for 28 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 95-100 ° C in a static state of cans and cooling by flowing in atmospheric air at a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, while the jar is also subjected to intermittent 2-3-3 min rotation from “bottom to cover” with a frequency of 0.133 s ^{- 1} with an interval of 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 = 120-122 ° C and a speed of 3.5-4 m / s, and for 28 minutes the contents of the cans are subjected to heating with simultaneous intermittent 2 to 3 minutes 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 heated air with a temperature of 95-100 ° C for 10-15 minutes, where the bank and kept in a static state, followed by 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 cans rotation 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 a stream of air with a temperature of 120-122 ° C and a speed of 3.5-4 m / s for 28 minutes while 2 to 3 minutes are intermittently rotating cans from bottom to bottom lid ”with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, holding in a chamber at a temperature of 95-100 ° C for 10-15 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 6-7 m / s for 15 min and intermittent 2-x-3 min rotation of the cans from "bottom to yshku "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, ensuring tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 120-122 ° C and a speed of 3.5-4 m / s for 28 minutes 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 10-12 minutes in a chamber with heated air at a temperature of 95-100 ° C in the static state of the cans and cooling in the atmosphere of black 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 jar is also subjected to intermittent 2-3-3 min rotation from “bottom to cover” with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.