RU2492756C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The proposed method for sterilisation of pear and quince compote in jars SKO 1-82-500 involves heating in an air flow at 122°C at a rate of 8-9 m/s during 15 minutes with subsequent maintenance during 20-25 minutes at heated air temperature equal to 95°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 15 minutes. In the process of heating and cooling the jar is subjected to interrupted turning upside down with a frequency equal to 0.133 s^-1 during 2-3 minutes; maintenance is performed in a static state of the jars.

EFFECT: method ensures significant saving of heat and electric energy and water, more complete preservation of biologically active components of initial raw materials and decrease of boiled and cracked fruits quantity.

Description

The invention 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:

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

where 20 is 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:

- long duration of the process 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 heat and electric 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 subjected to heating in an air stream with a temperature of 122 ° C and a speed of 8-9 m / s for 15 minutes at simultaneous intermittent 2-3-minute 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 20-25 minutes in a chamber with heated air at a temperature of 95 ° C in a static state cans and refrigerated in atmospheric air flow with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, and the jar is also subjected to intermittent 2-3-minute rotation from “bottom to cover” with a frequency of 0.133 s ^-1 with an interval of 2 -3 min.

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 at a temperature of t _B = 122 ° C and a speed of 8-9 m / s, and for 15 minutes, the contents of the cans are subjected to heating with simultaneous intermittent 2-3 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 a holding chamber with heated air with a temperature of 95 ° C for 20-25 minutes, where banks live 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 2-3-rotation of the cans from “bottom to top” 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 122 ° C and a speed of 8-9 m / s for 15 minutes while the cans are intermittently rotated from bottom to top for 2-3 minutes with a frequency of 0.133 s ^{- 1} with an interval of 2-3 minutes, holding in a chamber at a temperature of 95 ° C for 20-25 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 of 6-7 m / s for 15 minutes and intermittent 2-3 minutes by rotation of the cans from "bottom to cover" pilots at 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 with a temperature of 122 ° C and a speed of 8-9 m / s for 15 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 and an interval of 2-3 minutes, followed by exposure in a chamber with heated air at a temperature of 95 ° C for 20-25 minutes, at this jar is in a static state, and subsequently m cooled in an air stream temperature of 20-25 ° C and a speed of 6-7 m / s for 15 min, and jar is subjected to 2-3-minute intermittent rotation with the bottoms of the lid with a frequency of 0.133 s ^-1 and at intervals of 2 3 min.