RU2508025C1 - Fruit-and-berry marinades sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The fruit-and-berry marinades sterilisation method envisages jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 60, 80 and 100°C water during 7, 7 and 15 minutes respectively and cooling of other jars in the same baths filled with 80 and 60°C water during 7 and 7 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 8 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilization of fruit and berry marinades in banks 1-82-3000.

Sources that were searched by this method showed that the prototype of the proposed method is a method for sterilizing slightly acidic fruit and berry marinades in an autoclave [1] according to the mode

$$\frac{25-25-25}{{\mathrm{one\; hundred}}^{o}C}\cdot 128\mathrm{to}P\mathrm{but}$$

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

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

25 - the duration of the cooling period, min;

100 ° С - sterilization temperature, ° С;

128 - 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 canned food, 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; simplifying the process of implementing the method and apparatus design for its implementation, 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 the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are pre-heated in the first bath with water at a temperature of 60 ° C for 7 minutes, followed by transfer to the second and third baths with water with a temperature of 80 ° C, respectively, for 7 minutes and 100 ° C for 15 minutes, followed by cooling in the second and first water baths with temperatures of 80 and 60 ° C for 7 and 7 minutes, respectively, and continued cooling in the fourth anne at a water temperature of 40 ° C for 8 min, while during the entire process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .

An example implementation of the method.

Cans with canned goods after sealing are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during heat treatment), and placed in a hot water bath at 60 ° C for 7 minutes. After 7 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 80 ° C for 7 minutes, then to a bath of water at a temperature of 100 ° C for 15 minutes. After this time, the cans are cooled in the same bathtubs: in the second bath at a water temperature of 80 ° C for 7 min and in the first bath at a water temperature of 60 ° C for 7 min, in which the next batch of cans is simultaneously heated, with further cooling in the fourth bath at a water temperature of 40 ° C for 8 min, while during the entire process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .

The use of stepwise cooling of canned food in the same baths where heating is also carried out, simplifies the heat treatment process and the design of the sterilization apparatus, provides significant savings in heat energy and water, since with this design of heat treatment, canned food is heated 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 canned food in water at temperatures of 60, 80 and 100 ° C, respectively, for 7, 7 and 15 minutes, followed by three-stage cooling for 7, 7 and 8 minutes, and the processes of heating and cooling cans except for the last stages of heating and cooling, they are carried out simultaneously in the same bathtubs and during the whole process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.33 s ^-1 .

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 sterilization of fruit and berry marinades, characterized in that after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans, and stepwise heating is carried out simultaneously in baths with water at temperatures of 60, 80 and 100 ° C for 7, 7 and 15 minutes, respectively cans and cooling others in the same bathtubs with water at temperatures of 80 and 60 ° C for 7 and 7 minutes with continued cooling in another bath at a water temperature of 40 ° C for 8 minutes, while during the whole process of heat treatment, the cans rotate with bottom on the cover with a frequency of 0.33 s ^-1 .