RU2492757C1 - 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 120-122°C at a rate of 1.5-2 m/s during 36 minutes with subsequent maintenance during 8-10 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. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s^-1 with a 2-3 minutes interval; 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 and decrease of boiled and cracked fruits quantity.

Description

The present 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:

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

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 thermal energy and water.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to a reduction in 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 are heated in a stream of air with a temperature of 120-122 ° C and a speed of 1.5-2 m / s for 36 minutes with simultaneous intermittent 2-3-minute rotation of the can from the bottom to the lid with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, followed by exposure for 8-10 minutes in a chamber with heated air at a temperature of 95-100 ° C in a static state of cans and about to cool the air stream with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, and thus the bank is also subjected to intermittent 2-3 minute rotation with the bottom lid at a frequency of 0.133 s ^-1 intervals 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 t _B = 120-122 ° С and a speed of 1.5-2 m / s, and for 36 minutes the contents of the cans are subjected to heating with a simultaneous intermittent 2-3-minute rotation of the cans from the bottom to the lid at 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 95-100 ° C for 8-10 min, where the bank and 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 2-3-rotation of the cans from the bottom to the lid a frequency of 0.133 s ^-1 and an interval of 2-3 minutes.

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 1.5-2 m / s for 36 minutes with a simultaneous 2-3-minute intermittent rotation of cans from bottom to bottom 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 8-10 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 2-3-minute rotation of the cans from the bottom to a cover with a frequency of 0.133 s ^-1 with an interval 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 120-122 ° C and a speed of 1.5-2 m / s for 36 minutes with simultaneous intermittent 2-3-minute rotation of the can from the bottom to the lid with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes, followed by exposure for 8-10 minutes in a chamber with heated air at a temperature of 95-100 ° C in a static state of cans and cooling in a stream of atmospheres th air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes and thus the bank is also subjected to a 2-3 minute intermittent rotation with the bottom cover on the frequency of 0.133 s ^-1, and an interval of 2-3 min.