RU2508031C1 - Carrot puree sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The carrot puree 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 80, 100°C water and 120°C calcium chloride solution during 5, 5 and 25 minutes and cooling of other jars in the same baths filled with 100 and 80°C water during 5 and 5 minutes. One proceeds with cooling in another bath at water temperature equal to 60-40°C during 10 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.1 s^-1.

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

1 ex

Description

The invention relates to the canning industry, and in particular to methods for sterilizing canned “Carrot puree” in cans 1-58-200.

Sources from which the search was carried out for this method showed that its prototype is the method [1], the essence of which is that the cans with the product are sterilized in an autoclave according to the mode:

$$\frac{25-40-25}{120}\cdot 176÷196\mathrm{to}P\mathrm{but}$$

where 25 is the duration of heating the water in the autoclave to 120 ° C, min;

40 - the duration of their own sterilization, min;

25 - cooling time, min;

176-196 - 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.

The technical result of the proposed method is aimed at reducing the duration of the heat treatment process, creating a method of sterilization of mashed carrots, providing simultaneous heating and cooling of cans with canned food in the same bathtubs, which simplifies the process of heat treatment and the design of the apparatus for heat sterilization, by 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 80 ° C for 5 minutes, followed by transfer to the second, respectively 100 ° C for 5 minutes and a third bath with a solution of calcium chloride with a temperature of 120 ° C for 25 minutes, followed by cooling in the second and first baths with water at temperatures of 100 and 80 ° C for 5 and 5 minutes, respectively, and longer cooling in the fourth bath at a water temperature of 60–40 ° С for 10 min, and at the same time, during the entire heat treatment process, the cans rotate from the bottom to the lid with a frequency of 0.1 s ⁻¹ .

An example of the method

Cans with canned goods after sealing are installed in a carrier that provides mechanical tightness (preventing the caps from breaking during the heat treatment), and placed in a hot water bath with a temperature of 80 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a bath with water at a temperature of 100 ° C for 5 minutes, then to a bath with a solution of calcium chloride at a temperature of 120 ° C for 25 minutes. After this time, the cans are cooled in the same baths: in the second bath at a water temperature of 100 ° C for 5 minutes and in the first bath for 5 min at a water temperature of 80 ° C, in which the next batch of cans is simultaneously heated, with further continued cooling in the fourth bath at a water temperature of 60-40 ° C for 10 min and at the same time, during the entire heat treatment process, the cans rotate from the bottom to the lid with a frequency of 0.1 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 the cans with the product in water at temperatures of 80, 100 ° C and a solution of calcium chloride at a temperature of 120 ° C, respectively, 5, 5 and 25 minutes, followed by three-stage cooling for 5, 5, and 10 minutes, and This process 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. A collection of technological instructions for the production of canned food. T.2. - M.: Food Industry, 1977.

Claims (1)

A method of sterilizing carrot puree, 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 80, 100 ° C and a solution of calcium chloride of 120 ° C for 5, 5, respectively and 25 min of some cans and cooling of others in the same bathtubs with water at temperatures of 100 and 80 ° C for 5 and 5 min with continued cooling in another bath at a water temperature of 60-40 ° C for 10 min and at the same time throughout thermal process processing cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .