RU2517900C2 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages sequential heating of sealed jars filled with compote in baths filled with 65, 85 and 100°C water, respectively, 4 minutes each time. Heating is continued during 5 minutes in 150°C air flow at a rate of 7-8 m/s. Then the jars are cooled in an air flow at a rate of 7-8 m/s during 4 minutes with further continuation of cooling during 6 minutes with alternate application of a 65-70°C water film on the jars surface. During the heat treatment process the jar is turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: invention allows to reduce heat energy and water consumption.

1 ex

Description

The proposed method for the invention relates to the canning industry and can be used for sterilization of sweet compote in cans SKO 1-82-350.

Sources that were searched by 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 at a temperature equal to 70 ° C, for 5 min, followed by transfer to water with a temperature of 85 ° C for 5 min and then to water at a temperature of 100 ° C for 10 min, after which it is cooled in an air stream at a speed of 7-8 m / s for 12 min, and during heat treatment jars is rotated with the bottom cover at a frequency of 0.1 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: 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 preheated in a bath with water at a temperature of 65 ° C for 4 minutes, followed by transfer to a bath of water with a temperature of 85 and 100 ° C for 4 and 4 minutes, respectively, with continued heating in a stream of heated air at 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 tech 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 for 6 minutes on the surface of the can, while the can is rotated from the bottom to the lid frequency of 0.1 s ^-1 .

An example of the method

Cans with compote after sealing are installed in a carrier that provides mechanical tightness (preventing the caps from breaking off during heat treatment) and placed in a hot water bath at 65 ° C for 4 minutes. After 4 minutes, the carrier with the cans 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 at a temperature of 150 ° C and a speed of 7-8 m / s for 5 minutes . After this time, the banks are cooled in a stream of atmospheric air at a speed of 7-8 m / s for 4 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 6 min, while the can during the heat treatment rotates from the bottom to the lid with a frequency of 0.1 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, since as the temperature difference between the coolant (water) and the product, which is the driving force of the process, decreases heat transfer, 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 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 a temperature 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 oxen.

Literature

1. A method of sterilizing compote from cherries. RF patent №2339270 / Ismailov T.A., Akhmedov M.E., Bull. 33 November 11, 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 bathtubs with water at a temperature of 65, 85 and 100 ° C for 4, 4 and 4 minutes, respectively, with continued heating in a heated air stream 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 continued in a stream of atmospheric air w 7-8 m / s with alternately applying to the surface a water film banks temperature 65-70 ° C for 6 min, and the bank rotates during heat treatment with the bottom lid at a frequency of 0.1 s ^-1.