RU2517737C2 - Method for sterilisation of preserves "bilberries in bilberry juice" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry during bilberries sterilisation in bilberry juice. The method involves three-stage heating of jars in baths filled with 60, 80 and 100°C water during 5, 5 and 15 minutes respectively and subsequent cooling in the same baths filled with 80 and 60°C water during 5 and 5 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 10 minutes.

EFFECT: sterilisation process simplification, technological cycle duration reduction, electric energy and heat energy saving 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 for sterilizing fruit canned food "Blueberries in blueberry juice" in banks 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned food in an autoclave [1] according to the mode

$$\frac{\mathrm{twenty}-10-25}{{\mathrm{one\; hundred}}^{o}C}\cdot 118\mathrm{to}P\mathrm{but}$$

where 20 is the duration of the period of heating water to 100 ° C, min;

10 - 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;

118 - 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 peels; simplification of the process and the design of the apparatus 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 5 minutes, followed by transfer to the second and third baths with water, respectively 80 ° C for 5 minutes and 100 ° C for 15 minutes, followed by cooling in the second and first baths with water at 80 and 60 ° C for 5 and 5 minutes, respectively, and continued cooling in the fourth anne at a water temperature of 40 ° C for 10 minutes

An example implementation of the method.

After sealing, the cans with canned goods are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and placed in a hot water bath at 60 ° C for 5 minutes. After 5 minutes, the carrier with the cans is transferred to a bath with water at a temperature of 80 ° C for 5 minutes, then to a bath with water at a temperature of 100 ° C for 15 minutes. After this time, the cans are cooled in the same baths: in the second one at a water temperature of 80 ° C for 5 minutes and in the first bath at a water temperature of 60 ° C for 5 minutes, in which the next batch of cans is heated simultaneously, with further cooling in the fourth bath at a water temperature of 40 ° C for 10 minutes

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.

The 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 5, 5 and 15 minutes, followed by three-stage cooling for 5, 5 and 10 minutes, and the processes of heating and cooling cans, in addition to the last stages of heating and cooling, they 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.

Claims (1)

A method of sterilizing blueberries in blueberry juice, 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 60, 80 and 100 ° C for 5, 5 and 15 minutes, respectively cans and cooling of others in the same bathtubs with water at temperatures of 80 and 60 ° C for 5 and 5 min, with continued cooling in another bath at a water temperature of 40 ° C for 10 min.