RU2517893C2 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of sweet cherry compote in jars SKO 1-82-500. The method for sterilisation of sweet cherry compote involves jars sealing and putting into the carrier ensuring the jars mechanical air-tightness. The jars are subjected to staged heating in baths filled with 60°C, 80°C and 100°C water and in a bath filled with a 120°C calcium chloride solution during 4, 4, 4 and 6-8 minutes respectively. The jars are cooled in the same baths with 100°C, 80°C and 60°C water during 4 and 4 minutes with continuation of cooling in another bath at water temperature equal to 40°C during 6 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing compote from cherries 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 canned food "Compote of cherries" in an autoclave [1] according to the mode

кПа $$\frac{\left(10-\mathrm{twenty}\right)-\left(10-25\right)}{{\mathrm{one\; hundred}}^{o}C}\cdot 118$$

kPa

where 10-20 - the duration of the period of heating water to 100 ° C, min;

(10-25) - the length of the period of its own sterilization at 100 ° C, min;

20 - 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 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; simplifying the process of implementing the method and apparatus design 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 preheated in the first bath with water at a temperature of 60 ° C for 4 minutes, followed by transfer to the second and third baths with water, respectively 80 ° C for 4 min, 100 ° C for 4 min and a fourth bath with a solution of calcium chloride at 120 ° C for 6-8 min, followed by cooling in a third, second and first bath with water frames of 100, 80 and 60 ° C for 4, 4 and 4 minutes, respectively, and continued cooling in the fifth bath at a water temperature of 40 ° C for 6 minutes, while during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during heat treatment) and placed in a hot water bath at 60 ° C for 4 minutes. After 4 minutes, the carrier with the cans is transferred to a bath with water at a temperature of 80 ⁰ C for 4 min, then to a bath with water at a temperature of 100 ° C for 4 min and with a solution of calcium chloride at a temperature of 120 ° C for 6-8 min. After this time, the cans are cooled in the same baths: in the third bath at a water temperature of 100 ° C for 4 minutes, in the second bath at a water temperature of 80 ° C for 4 min and in the first bath for 4 min at a water temperature of 60 ° C, in which at the same time the next batch of cans is heated, with further cooling continued in the fifth bath at a water temperature of 40 ° C for 6 minutes, and during the heat treatment, the can is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .

The use of stepwise cooling of compote in the same bathtubs where heating is carried out helps to simplify 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 used 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.

Salient features of the proposed method are: four-stage heating of compote in water at temperatures of 60, 80, 100 and a solution of calcium chloride at a temperature of 120 ° C, respectively, 4, 4, 4 and 6-8 minutes, followed by four-stage cooling for 4, 4, 4 and 6 min and at the same time, the processes of heating and cooling cans, in addition to the last stages of heating and cooling, 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.

Literature

1. Collection of technological instructions for the production of canned food, t.2, M., 1977

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 simultaneously in baths with water at temperatures of 60, 80, 100 ° С and in a bath with a solution of calcium chloride with a temperature of 120 ° C, for 4, 4, 4, and 6-8 minutes, respectively, of some cans and cooling of others in the same bathtubs with water at temperatures of 100, 80, and 60 ° С for 4, 4, and 4 minutes with continued cooling in another bath at water temperature 40 ° C for 6 min and at the same time in p In the heat treatment process, the jar is rotated from the bottom to the lid with a frequency of 0.133 s ^-1 .