RU2513144C1 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for sterilisation of apple compote in jars SKO 1-82-1000 involves the process of the compote heating up to a temperature equal to 95-96°C in a 120-122°C air flow at a rate of 6-7 m/s during 25 minutes, subsequent maintenance during 12-20 minutes in bath with 96°C water and sequential cooling in baths with 70°C water during 4 minutes, with 50°C water during 5 minutes and with 30°C water during 6 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: method ensures significant saving of thermal energy and water and the ready product quality enhancement due to the heat treatment uniformity.

1 ex

Description

The proposed method for 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:

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

,

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, ° С.

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 receive 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 they are heated to 95-96 ° C in an air stream with a temperature of 120-122 ° C and a speed of 6-7 m / s for 25 min, followed by exposure for 12-20 minutes in water at 96 ° C and stepwise cooling in water at 70 ° C for 4 min, 50 ° C for 5 min and 30 ° C for 6 min, while in the process of heat treatment the banks rotate from “bottom to cover” with h rangefinders 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 = 120-122 ° C and a speed of 6-7 m / s, and for 25 minutes the contents of the cans are heated to 95-96 ° C, then the carrier with the cans is transferred to a bath with water at a temperature of 96 ° C for 12-20 minutes and then subjected to cooling successively in baths with water at a temperature of 70 ° C for 4 min, 50 ° C for 5 min and 30 ° C for 6 minutes, while during the entire 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 95-96 ° C in a stream of heated air with a temperature of 120-122 ° C and a speed of 6-7 m / s for 25 min, followed by exposure to water at a temperature of 96 ° C for 12-20 min and cooling successively in baths with water at a temperature of 70 ° C for 4 min, 50 ° C for 5 min and 30 ° C for 6 min, while during the whole process of heat treatment, 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 95-96 ° C in an air stream with a temperature of 120-122 ° C and a speed of 6-7 m / s for 25 min, holding for 12-20 min in a bath with water at a temperature of 96 ° C, followed by cooling successively in baths with water at a temperature of 70 ° C for 4 min, 50 ° C for 5 min and 30 ° C for 6 min, during the whole process of heat treatment, the cans are rotated from the “bottom to the lid” from frequencies st 0.166 s ^-1.