RU2520137C2 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to pear and quince compote sterilisation method. The method is as follows: after sealing the jars are put into the carrier ensuring mechanical air-tightness of the jars and subjected to preliminary heating in the first bath filled with 60°C water during 5 minutes with subsequent transfer into the second and the third baths filled with 80°C and 100°C water, respectively, for 5 minutes and 5 minutes, accordingly, and into the fourth bath filled 120°C calcium chloride solution for 5-8 minutes. Then the jars are cooled in the third, the second and the first baths filled with 100, 80 and 60°C water during 5, 5 and 5 minutes, respectively, where the next jars batch is simultaneously heated, with further continuation of cooling in the fifth bath filled with 40°C water during 6 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures the ready products quality improvement, the process duration reduction and saving thermal energy and water.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilizing compote from pears and quinces in cans SKO 1-82-500.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned food "Compote of pears and quinces" in an autoclave [1] according to the regime

кПа, $$\frac{\mathrm{twenty}-\left(25-\mathrm{thirty}\right)-\mathrm{twenty}}{{\mathrm{one\; hundred}}^{0}C}\cdot 118$$

kPa

where 20 is the duration of the period of heating water to 100 ^° C, min;

(25-30) - 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;

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 5 minutes, followed by transfer to the second and third baths with water, respectively 80 ^° C for 5 min, 100 ^° C for 5 min and a fourth bath with a solution of calcium chloride at 120 ^° C for 5-8 min, followed by cooling in the third, second and first temp water baths with ratios of 100, 80, and 60 ^° С for 5, 5, and 5 min, respectively, and continued cooling in the fifth bath at a water temperature of 40 ^° С for 6 min, while during 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.

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 60 ⁰ С for 5 min. After 5 minutes, the carrier with the cans is transferred to a bath of water at a temperature of 80 ^° C for 5 minutes, then to a bath of water at a temperature of 100 ^° C for 5 minutes and with a solution of calcium chloride at a temperature of 120 ^° C for 5-8 minutes. After this time, the banks are cooled in the same baths: in the third bath at a water temperature of 100 ⁰ C for 5 minutes, in the second bath at a water temperature of 80 ⁰ C for 5 min and in the first bath for 5 min at a water temperature of 60 ^° C, in which the next batch of cans is simultaneously 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.

The 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 for 5, 5, 5, and 5-8 minutes, respectively, followed by four-stage cooling for 5, 5, 5, and 6 minutes 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 pears and quinces, characterized in that, after seaming, the cans are installed in a carrier that provides mechanical tightness of the cans, and they are preheated in a first bath with water at a temperature of 60 ° C for 5 minutes, followed by transfer to the second and third baths with water at a temperature of 80 ° C for 5 min, 100 ° C for 5 min and a fourth bath with a solution of calcium chloride at a temperature of 120 ° C for 5-8 min, followed by cooling in the third, second and first baths with water at a temperature of 100, 80 and 60 ° C for venno 5, 5 and 5 minutes, in which simultaneous heating of another batch of cans and continued cooling in the fifth bath at a water temperature of 40 ° C for 6 min, and during heat treatment jar is rotated with the bottom on the cap with a frequency of 0.133 with ^-1 .