RU2502445C1 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The apple compote sterilisation method involves the process of the compote heating in jars in an air flow at 120-122°C at a rate of 8-9 m/s during 12 minutes. Then one performs maintenance in water during 25 minutes at a temperature of 92-95°C. Then one performs cooling in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 15 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.133 s^-1; maintenance is performed in a static state of the jars.

EFFECT: invention ensures significant saving of heat energy and water as well as allows to enhance the ready products quality.

Description

The invention relates to the canning industry, and in particular to methods for sterilizing apple compote 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:

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

where: 20 - the duration of heating the water in the autoclave to 100 ° C, min; 25 - the duration of their own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- 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, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- 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; intensification of the heat transfer process; saving heat energy 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 they are heated in an air stream at a temperature of 120-122 ° C and a speed of 8-9 m / s for 12 min with simultaneous rotation of the can from the “bottom to the lid” with a frequency of 0.133 s ^-1 , followed by exposure in water for 25 minutes at a temperature of 95 ° C in a static state of the cans and with cooling in a stream of atmospheric air with a temperature of 25-28 ° C and soon at a speed of 7-8 m / s for 15 minutes, while the jar is rotated from the “bottom to the lid” with a frequency of 0.133 s ^-1 .

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 with a temperature of t _in = 120-122 ° C and a speed of 8-9 m / s, and for 12 minutes the contents of the cans are heated while the cans are rotated from the “bottom to the lid” with a frequency of 0.133 s ^-1 , then the carrier with the cans is transferred to a holding bath with water at a temperature of 92-95 ° C for 25 minutes, where the cans are kept for static state followed by n by transferring it to a chamber for cooling in a stream of atmospheric air with a temperature of 25-28 ° C and a speed of 7-8 m / s for 15 minutes and rotating the cans from the “bottom to cover” with a frequency of 0.133 s ^-1 .

Salient features of the proposed method: the compote is heated in a stream of air with a temperature of 120-122 ° C and a speed of 8-9 m / s for 12 minutes while the cans are rotated from bottom to top with a frequency of 0.133 s ^-1 followed by exposure to water at a temperature of 92-95 ° C for 25 min in a static state with further cooling in a stream of atmospheric air at a temperature of 25-28 ° C at a speed of 7-8 m / s for 15 min and the cans are rotated from “bottom to cover” with a frequency of 0.133 s ^-1 .

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

In addition, the proposed method in comparison with the prototype provides significant savings in heat energy, water and improves the quality of the finished product by reducing the duration of heating and rotation and ensuring uniform heat treatment.

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 apple compote, including installing cans in a carrier that provides 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 8-9 m / s for 12 min, while the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 , followed by exposure to water at a temperature of 92-95 ° C for 25 min, while the jar is in a static state, followed by cooling in a stream of air at a temperature of 25-28 ° C and a speed of 7-8 m / s for 15 minutes, while the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .