RU2501499C1 - Method for sterilisation of fig and feijoa compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of fig and feijoa compote in jars SKO 1-82-500. The method for sterilisation of fig and feijoa compote involves sealing jars and putting the jars into the carrier ensuring mechanical air-tightness. One performs staged heating of jars in baths filled with 60°C, 80°C and 100°C water and in a bath filled with a 120°C calcium chloride solution during 5, 5, 5 and 3 minutes respectively. One performs jars cooling in the third, second and first baths filled with 100°C, 80°C and 60°C water during 5, 5 and 5 minutes respectively and proceeds with cooling in the fifth bath filled with 40°C water during 5 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: product sterilisation.

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 1-82-500.

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

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

15-20 - the duration of the period of sterilization itself at 100 ° C, min;

20 - 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; ensuring 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; due to; reducing its overall dimensions and metal consumption and significant savings in thermal 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 5 min, followed by transfer to the second and third baths with water temperature respectively 80 ° C for 5 min, 100 ° C for 5 min and a fourth bath with a solution of calcium chloride with a temperature of 120 ° C for 3 min, followed by cooling in a third, second and first bath with water, temperature and 100, 80 and 60 ° C for respectively 5, 5 and 5 minutes, and continued cooling in the fifth bath at a water temperature of 40 ° C for 5 minutes, and thus in the process of heat treatment jar is rotated with the bottom on the cap with a frequency of 0.133 with ^-1 .

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during the heat treatment) and placed in a hot water bath at 60 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ° C for 5 minutes, then to a bath of water at a temperature of 100 ° C for 5 minutes and with a solution of calcium chloride at a temperature of 120 ° C for 3 minutes. After this time, the banks are cooled in the same baths: in the third bath at a water temperature of 100 ° C for 5 min, in the second bath at a water temperature of 80 ° C for 5 min and in the first bath for 5 min at a water temperature of 60 ° C, in which the next batch of cans is simultaneously heated, with further cooling continued in the fifth bath at a water temperature of 40 ° C for 5 minutes, and during the heat treatment, the can is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .

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 that have already been heat treated by the banks cooled in the same bathtubs. And water for cooling is consumed only in the last bath.

Salient features of the proposed method are: four-stage heating of compote in water at temperatures of 60, 80, 100, and a solution of calcium chloride at a temperature of 120 ° C, respectively, 5, 5, 5 and 3 minutes, followed by four-stage cooling for 5, 5, 5 and 5 minutes and while the processes of heating and cooling cans, in addition to 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. 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 stepwise heating is carried out simultaneously in baths with water at temperatures of 60 ° C, 80 ° C and 100 ° C and in a bath with solution calcium chloride with a temperature of 120 ° C for 5, 5, 5 and 3 minutes, respectively, followed by cooling in the third, second and first baths with water at temperatures of 100 ° C, 80 ° C and 60 ° C for 5, 5 and 5, respectively min and continued cooling in the fifth bath at tamper water at 40 ° C for 5 min, while in the process of heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .