RU2513141C1 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: process of heating of apple compote in jars SKO 1-82-1000 is performed in a 150°C air flow at a rate of 3.5-4 m/s during 18 minutes with subsequent maintenance during 10-20 minutes in bath with 92°C water. Cooling is performed sequentially in baths with 70°C water during 4 minutes, with 50°C water during 4 minutes and with 30°C water during 4 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention ensures significant saving of heat energy and water, preservation of biologically active components of raw materials, improvement of organoleptic indices and structural-and-mechanic indices of the ready product.

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Description

The invention relates to the canning industry, and in particular to methods for sterilizing apple compote in cans SKO 1-82-1000.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of 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:

$$\frac{\left(\mathrm{fifteen}-25\right)-\left(\mathrm{twenty}-35\right)-25}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where: (15-25) - the duration of heating the water in the autoclave to 100 ° C, min; (20-35) - duration of own sterilization, min; 25 - 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 8-10 ° 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 aim of the proposed method is to reduce the duration of the heat treatment process, save heat energy and water and improve the quality of the finished product.

This goal 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 are heated to 90-91 ° C in an air stream with a temperature of 150 ° C and a speed of 3.5-4 m / s for 18 min, followed by exposure for 10-20 min in water at a temperature of 92 ° C and stepwise cooling in water at a temperature of 70 ° C for 4 min, 50 ° C for 4 min and 30 ° C for 4 min, while in the process of heat treatment the banks rotate from “bottom to cover” with pilots at 0,166 s ^-1.

An example implementation 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 _B = 150 ° C and a speed of 3.5-4 m / s, and for 18 minutes the contents of the cans are heated to 90-91 ° C, then the carrier with the cans is transferred to a water bath with a temperature of 92 ° C for 10-20 minutes and then subjected to cooling successively in baths with water at a temperature of 70 ° C for 4 min, 50 ° C for 4 min and 30 ° C for 4 min, while during the whole process of heat treatment, the cans rotate from “bottom to cover” with a frequency of 0.166 s ^-1 .

Salient features of the proposed method are: the compote is heated to 90-91 ° C in a stream of heated air with a temperature of 150 ° C and a speed of 3.5-4 m / s for 18 min, followed by exposure to water at a temperature of 92 ° C for 10-20 min and cooling sequentially in baths with water at a temperature of 70 ° C for 4 min, 50 ° C for 4 min and 30 ° C for 4 min, while during the entire heat treatment process, the cans rotate from bottom to bottom cover ”with a frequency of 0.166 s ^-1 .

This mode ensures the industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conv. min

In addition, the proposed method in comparison with the prototype provides significant savings of thermal energy and water in the process of heat sterilization and provides improved quality of the finished product by reducing the duration and ensuring the uniformity of 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 compote from apples, characterized in that the cans with compote are installed in a carrier that provides tightness, then the compote is heated to 90-91 ° C in an air stream with a temperature of 150 ° C and a speed of 3.5-4 m / s for 18 min, holding for 10-20 min in a bath with water at a temperature of 92 ° C, followed by cooling successively in baths with water at a temperature of 70 ° C for 4 min, 50 ° C for 4 min and 30 ° C for 4 min, during the whole process of heat treatment, the cans rotate from “bottom to cover” with a frequency of 0 , 166 s ^-1 .