RU2524261C1 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages apple compote sterilisation in jars SKO 1-82-1000. The method involves heating of jars filled with compote in an air flow at 130°C at a rate of 1.5 - 2 m/s during 32 minutes with subsequent maintenance during 3-5 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 130°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec^-1 with a 2-3 minutes' interval.

EFFECT: reduced processing time, improved the ready products quality and significant saving of thermal energy and water.

Description

The proposed method, the invention relates to the canning industry, and in particular to methods of sterilizing apple compote in cans SKO 1-82-1000.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing compotes [1], the essence of which is that the rolled cans are placed in a sterilization apparatus (autoclave) and subjected to heat treatment according to the regime:

$$\frac{\left(\mathrm{fifteen}-25\right)-\left(\mathrm{twenty}-35\right)-25}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where: (15-25) - the duration of heating the water in the autoclave to 100 ° C, min; (20-35) - duration of own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 8-10 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers get excessive heat);

- 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; improving the structural and mechanical characteristics of the finished product; reducing the number of boiled fruits and fruits with cracked peels; saving heat and electric 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 according to the proposed method, the cans with compote after seaming are installed in a special carrier that provides mechanical tightness of the cans and heat sterilized in a stream of heated air with a temperature of 130 ° C and a speed of 1.5-2 m / s for 32 minutes, kept for 3-5 minutes at a temperature of heated air of 95-100 ° C and cooled in a stream of atmospheric air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 15 minutes, and at the same time heat treatment in a heat stream air temperature of 130 ° C and cooling the jar is subjected to intermittent 2-3 minutes with rotation "bottoms on the lid" frequency of 0.166 s ^-1 at intervals of 2-3 minutes.

An example implementation of the method.

Cans with compote after sealing the lid are installed in a carrier that provides mechanical tightness (to prevent the lid from tearing off during heating) and placed in a chamber where heated air circulates at a temperature t _B = 130 ° C and a speed of 1.5-2 m / s, and for 32 minutes the contents of the cans are subjected to heating with simultaneous intermittent 2-3 minutes rotation of the can from the “bottom to the lid” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes, then the carrier with the cans is transferred to a holding chamber with heated air temperature of 95-100 ° C for 3-5 minutes in static condition of the cans and further into the chamber for cooling in a stream of atmospheric air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 15 minutes, and the can is subjected to intermittent 2-3-minute rotation from “bottom to cover” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

The use of intermittent rotation of the cans during the heat treatment contributes to the intensification of the internal heat transfer process in the can and in combination with holding the cans in a static state, reduces the duration of the process of mechanical wiping of fruits among themselves, which helps to preserve their integrity and improve the structural and mechanical properties of the finished product, and reduce the duration the process contributes to a more complete conservation of biologically active components contained in the feedstock.

In addition, intermittent rotation of the cans saves the energy spent on the rotation of the cans, while ensuring the uniformity of the heat treatment process and its intensification.

The salient features of the proposed method are: the compote is heated in a stream of heated air at a temperature of 130 ° C and a speed of 1.5-2 m / s for 32 minutes, followed by exposure in a chamber at a temperature of 95-100 ° C for 3-5 minutes and cooling - in a stream of atmospheric air with a temperature of 20-22 ° C at a speed of 7-8 m / s for 15 minutes, and during the heat treatment in a stream of heated air with a temperature of 130 ° C and cooling, the jar is subjected to intermittent 2-3- x min rotation from "bottom to cover" with a frequency of 0.166 s ^-1 s int at intervals of 2-3 minutes.

This mode ensures the industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conv. min

In addition, the proposed method in comparison with the prototype provides significant savings in thermal energy, completely eliminates the use of water in the process of thermal sterilization and improves the quality of the finished product by reducing the duration and ensuring the uniformity of heat treatment.

Literature

1. A collection of technological instructions for the production of canned food. T.2 - M .: Food industry, 1977.

Claims (1)

A method of sterilizing compote from apples, characterized in that the cans with compote are installed in a carrier that provides tightness, then the compote is heated in an air stream at a temperature of 130 ° C and a speed of 1.5-2 m / s for 32 minutes, holding for 3 -5 min at a temperature of heated air of 95-100 ° C, followed by cooling in a stream of air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 15 min and at the same time during heat treatment in a stream of heated air with a temperature of 130 ° C and cooling the jar subjected to intermittent 2-3 minutes rotation from bottom to cover with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.