RU2518432C2 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. The method envisages sealing jars filled with compote and putting the jars into the carrier. Then the jars undergo staged cooling in baths with 65, 85 and 100°C water during 4, 4 and 4 minutes respectively. Then the jars are heated in a 160°C air flow at a rate of 7-8 m/s during 6 minutes. Then one performs cooling the jars filled with compote in an atmospheric air flow at a rate of 7-8 m/s during 5 minutes with 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 6 minutes. The jar is turned upside down with a frequency equal to 0.15 s^-1.

EFFECT: invention allows to reduce the process duration, heat energy and water consumption as well as enhance the ready product quality due to more complete preservation of biologically active components and boiled fruits quantity decrease.

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Description

The proposed method relates to the canning industry and can be used to sterilize sweet compote in cans 11-68-650.

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 70 ° C, for 5 min, followed by transfer to water at a temperature of 85 ° C for 5 min and then to water at a temperature of 100 ° C for 15-20 min, after which it is cooled in an air stream at a speed of 5-6 m / s to t chenie 20 min, and during heat treatment jars is rotated with the bottom cover at a frequency of 0.15 sec ^-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 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 for 4 and 4 minutes, respectively, with continued heating in a stream of heated air at a temperature of 160 ° C and a speed of 7-8 m / s for 6 minutes and subsequent cooling in a stream of atmospheric air at a speed of 7-8 m / s in 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 on the surface of the can for 6 minutes, while the can is rotated from the bottom to the lid during heat treatment with frequency of 0.15 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 off during the heat treatment) and placed in a hot water bath at a temperature of 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 160 ° 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 6 min, while the can during the heat treatment rotates from the bottom to the lid with a frequency of 0.15 s ^-1 .

The use of stepwise heating of compote in water with continued heating in a stream of heated air with a temperature of 160 ° 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, decreases the heat transfer process, and with increasing temperature of the product, the intensity of the heat transfer process gradually decreases due to a decrease in the temperature difference. And the use of heated air at the last stage with a temperature of 160 ° 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: 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 160 ° 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 compote from cherries. RF patent No. 2367313 / Ismailov T.A., Akhmedov M.E., Bull. 26 dated 09/20/2009

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 stream of heated air with a temperature of 160 ° C and a speed of 7-8 m / s for 6 minutes, and subsequent cooling in a stream of atmospheric air at a speed of 7-8 m / s for 5 minutes, and further cooling continued in a stream of atmospheric air at 7-8 m / s with alternately applying a water film at a temperature of 65-70 ° C on the surface of the jar for 6 minutes, while the jar rotates from the bottom to the lid during the heat treatment with a frequency of 0.15 s ^-1