RU2517869C2 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for sweet cherry compote preservation. The method is as follows: one performs jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. Then one performs staged heating in baths filled with 65, 85 and 100°C water during 4, 4 and 4 minutes, respectively, with continuation of heating in a 150°C heated air flow at a rate of 7-8 m/s during 5 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/s during 4 minutes and further continuation of cooling in an atmospheric air flow at a rate of 7-8 m/s with alternate application of a 65-70°C water film on the jar surface during 7 minutes. The jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention implementation allows to enhance the ready product quality.

Description

The invention relates to the canning industry and can be used for sterilization of compote from cherries in cans SKO 1-82-500.

Sources that were used to search for this method showed that the prototype of the proposed method is a method for sterilizing sweet compote [1], according to which the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in water with temperature equal to 70ºС, for 5 min, followed by transfer to water with a temperature of 85ºС for 10 min and then to water at a temperature of 100ºС for 10 min, after which it is cooled in a stream of air at its speed of 7-8 m / s in t for 15 minutes, while in the process of heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .

The disadvantages of this method are:

- long duration of the process;

- high consumption of thermal energy.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to a reduction in 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; intensification of the heat transfer process; 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 a bath with water at a temperature of 65 ° C for 4 minutes, followed by transfer to a bath with water at temperatures of 85 and 100 ° C respectively for 4 and 4 minutes with continued heating in a stream of heated air with a temperature of 150 ° C and a speed of 7-8 m / s for 5 min and subsequent cooling in a stream of atmospheric air at a speed of 7-8 m / s in t for 4 minutes and further cooling in a stream of atmospheric air at a speed of 7-8 m / s with alternately applying a water film with a temperature of 65-70 ° C to the surface of the jar for 7 min, while the jar rotates from the bottom to the lid with a frequency of 0.133 during heat treatment s ^-1 .

An example implementation of the method.

Cans with compote 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 65 ° C for 4 minutes. After 4 minutes, the carrier with the jars is transferred to baths with water at a temperature of 85 ° C for 4 minutes and 100 ° C for 4 minutes, followed by continued heating in a stream of heated air with a temperature of 150 ° C and a speed of 7-8 m / s for 5 minutes. After this time, the banks are cooled in the stream of atmospheric air at a speed of 7-8 m / s for 4 minutes, with further continued cooling in the stream of atmospheric air at a speed of 7-8 m / s and alternately applying a water film at a temperature of 65- 70ºС for 7 min, while the can during the heat treatment rotates from the bottom to the lid with a frequency of 0.133 s ^-1 .

The use of stepwise heating of the compote in water with continued heating in a stream of heated air with a temperature of 150 ° C and a speed of 7-8 m / s provides an intensification of the heat treatment process, as the temperature difference between the heat carrier (water) and the product, which is the driving force of the heat exchange process, decreases , and with an increase in the temperature of the product, the intensity of the heat transfer process gradually decreases due to a decrease in the temperature difference. The use of heated air at a temperature of 150 ° C and a speed of 7-8 m / s at the last stage ensures the intensification of the heat transfer process and thereby reduces the duration of the process by increasing the temperature difference between the coolant (heated air) and the product.

Salient features of the proposed method are: three-stage heating of compote in water with temperatures of 65, 85 and 100 ° C, respectively, 4, 4 and 4 minutes, followed by continued heating in a stream of heated air at a temperature of 150 ° C and a speed of 7-8 m / s for 5 minutes

This mode provides a reduction in the duration of the process and thereby improving the quality of the finished product, saving heat energy and water.

Literature

1. The method of sterilization of sweet compote. RF patent №2340263. / Ismailov T.A., Akhmedov M.E., Bull. 34 dated 12/10/2008.

Claims (1)

A method of sterilizing compote from cherries, characterized in that, after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and stepwise heating is carried out in water baths at temperatures of 65, 85 and 100 ° C for 4, 4 and 4 minutes, respectively, with continued heating in the stream heated air with a temperature of 150 ° C and a speed of 7-8 m / s for 5 minutes and subsequent cooling in a stream of atmospheric air at its speed of 7-8 m / s for 4 minutes and further cooling in a stream of atmospheric air awn 7-8 m / s with alternate application to the surface of the can temperature 65-70ºS water film for 7 minutes, and the bank rotates during heat treatment with the bottom lid at a frequency of 0.133 s ^-1.