RU2517879C2 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. The method is as follows: after sealing one puts jars into the carrier ensuring mechanical air-tightness of the jars and proceeds with staged heating in baths filled with 75 and 100°C water during 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 6 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 usage allows to manufacture a quality ready product.

Description

The proposed method for the invention relates to the canning industry and it can be used to sterilize apple compote in cans SKO 1-82-500.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing apple compote [1], according to which the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and pre-heat the compote in hot water with a temperature 75 ° C for 5 min followed by sterilization with hot water at a temperature of 100 ° C for 12 min and cooled with water at a temperature of 90 to 40 ° C for 12 min, while during the whole otsessa heat treatment with the bottom cans rotate on the lid at a frequency of 0.133 s ^-1.

The disadvantages of this method are:

- long duration of the process;

- high consumption of cooling water.

The technical result of the invention is aimed at creating a method for the production of compote 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 skin; 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 75 ° C for 4 minutes, followed by transfer to a bath with water at a temperature of 100 ° C for 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 6 minutes and subsequent cooling in a stream of atmospheric air at its speed of 7-8 m / s for 5 minutes and further continued cooling in a stream of atmospheric air at a speed of 7-8 m / s with alternately applying a water film at a temperature of 65-70 ° C to the surface of the jar for 7 minutes, while the jar rotates from the bottom to the lid with a frequency of 0.133 s during heat treatment ^{- 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 off during the heat treatment) and placed in a hot water bath with a temperature of 75 ° C for 4 minutes. After 4 minutes, the carrier with the cans is transferred to a bath with water at a temperature of 100 ° C for 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 6 minutes. After this time, the banks are cooled in a stream of atmospheric air at a speed of 7-8 m / s for 5 minutes, with further continued cooling in a stream of atmospheric air at a speed of 7-8 m / s and alternately applying a water film at a temperature of 65- 70 ° C 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 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, since as the temperature difference between the heat carrier (water) and the product, which is the driving force, decreases heat transfer process, and with increasing temperature of the product, the intensity of the heat transfer process gradually decreases due to a decrease in temperature difference. And the use at the last stage of heated air with a temperature of 150 ° C and a speed of 7-8 m / s provides an intensification of the heat transfer process and thereby reducing 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: two-stage heating of compote in water with temperatures of 75 and 100 ° C for 4 and 4 minutes, respectively, 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 6 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. A method of sterilizing apple compote. RF patent No. 2367300 / Ismailov T.A., Akhmedov M.E., BI 26 of 09.20.2009

Claims (1)

A method of sterilizing apple compote, 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 bathtubs with water at temperatures of 75 and 100 ° C for 4 and 4 minutes, respectively, with continued heating in a stream of heated air temperature of 150 ° C and a speed of 7-8 m / s for 6 minutes and subsequent cooling in a stream of atmospheric air at its speed of 7-8 m / s for 5 minutes and further cooling in a stream of atmospheric air at a speed of 7 -8 m / s with alternately applying a water film at a temperature of 65-70 ° C to the surface of the jar for 7 minutes, while the jar rotates from the bottom to the lid during the heat treatment with a frequency of 0.133 s ^-1 .