RU2492763C1 - Method for sterilisation of fig and feijoa compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The sterilisation method involves three-stage heating of fig and feijoa compote in 60, 80 and 100°C water for 8, 8 and 22-28 minutes respectively with subsequent three-stage cooling during 8, 8 and 8 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.

EFFECT: invention ensures the process duration reduction, the ready products quality improvement and saving thermal energy and water.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing compote from figs and feijoa in cans SKO 1-82-1000.

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

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

where 25 is the duration of the period of heating water to 100 ° C, min;

20-25 - the length of the period of own sterilization at 100 ° C, min;

25 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

118 - 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; reducing the number of boiled fruits and fruits with cracked skin; providing simultaneous heating and cooling of cans with canned goods in the same bathtubs and thereby contributing to the simplification of the process of heat treatment and the design of the apparatus for heat sterilization, by reducing its overall dimensions and metal consumption and significantly saving heat energy and water.

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 60 ° C for 8 minutes, followed by transfer to the second and third baths with water, respectively, 80 ° C for 8 min, and 100 ° C for 22-28 min, followed by cooling in the second and first baths with water at 80 and 60 ° C for 8 and 8 min, respectively, and continued cooling for four oh temperature water bath at 40 ° C for 8 min.

An example implementation of the method.

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing the caps from breaking off during the heat treatment), and placed in a hot water bath at 60 ° C for 8 minutes. After 8 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ° C for 8 minutes, then to a bath of water at a temperature of 100 ° C for 22-28 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 80 ° C for 8 min and in the first bath for 8 min at a water temperature of 60 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 40 ° C for 8 minutes

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 100 ° C, respectively, 8, 8 and 22-28 min, followed by three-stage cooling for 8, 8 and 8 min, and the processes of heating and cooling cans , except for the last stages of heating and cooling, are carried out simultaneously in the same bathtubs.

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

Literature

1. A collection of technological instructions for the production of canned food, t.2, M., 1977.

Claims (1)

A method of sterilizing compote from figs and feijoa, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and subjected to stepwise heating in baths with water at temperatures of 60, 80 and 100 ° C for 8, 8 and 22-28, respectively min, followed by cooling in the same bathtubs with water at temperatures of 80, and 60 ° C for 8 and 8 minutes and continued cooling in another bath at a water temperature of 40 ° C for 8 min.