RU2524994C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: pear and quince compote sterilisation method involves compote heating in an air flow at 130°C at a rate of 3.5 - 4 m/s during 22 minutes with simultaneous interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec^-1 with a 2-3 minutes' interval with subsequent maintenance during 15-20 minutes in a chamber with heated air temperature equal to 95°C in a static state of the jars. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 6-7 m/sec during 15 minutes. Additionally, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec^-1 with a 2-3 minutes interval.

EFFECT: significant saving of heat energy and water.

Description

The present 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, 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:

$$\frac{\mathrm{twenty}-(25-\mathrm{thirty})-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\text{kPa}$$

where: 20 - the duration of heating the water in the autoclave to 100 ° C, min; (25-30) - duration of own sterilization, min; 20 - 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 process and the unevenness of the heat treatment of various layers of the product in the bank;

- deterioration of the structural and mechanical characteristics of the finished product due to excessive heat and digestion of individual fruits located in the peripheral areas of the 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 peels and thereby improving the structural and mechanical characteristics of the product; saving heat and electricity and water; and increasing competitiveness.

The specified technical result is achieved due to the fact that according to the proposed method, cans with compote, after seaming, are installed in a special carrier that provides mechanical tightness of the cans, and are heated in a stream of air with a temperature of 130 ° C and a speed of 3.5-4 m / s for 22 minutes with simultaneous intermittent 2-3-minute rotation of the can from “bottom to cover” with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, followed by exposure for 15-20 minutes in a chamber with heated air at a temperature of 95 ° C in a static state of cans and oh laying in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, and the cans are also subjected to intermittent 2-3-minute rotation from “bottom to cover” with a frequency of 0.133 s ^-1 s 2-3 min interval

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 3.5-4 m / s, and for 22 minutes, the contents of the cans are subjected to heating with simultaneous intermittent 2-3-minute rotation of the cans from the “bottom to the lid” with a frequency of 0.133 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 ° C for 15-20 minutes, where banks they are kept in a static state with subsequent transfer to a cooling chamber, where for 15 minutes the cans are cooled in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 6-7 m / s with intermittent 2-3-minute rotation of the cans from “bottom to cover ”with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes.

The salient features of the proposed method are: the compote is heated in a stream of air at a temperature of 130 ° C and a speed of 3.5-4 m / s for 22 minutes with a simultaneous 2-3-minute intermittent rotation of the cans from “bottom to cover” with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, holding in a chamber at a temperature of 95 ° C for 15-20 minutes in a static state of cans with further cooling in a stream of atmospheric air with a temperature of 20-25 ° C at a speed of 6-7 m / s for 15 minutes and intermittent 2-3-minute rotation of the cans from “bottom to cover ”with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.

The use of intermittent rotation of the cans in the heating and cooling processes contributes to the intensification of the internal heat transfer process in the can and in combination with holding the cans in a static state prevents the process of mechanical rubbing of fruits among themselves, which helps to preserve their integrity, and reducing the duration of the process contributes to a more complete preservation of biologically active components contained in the feedstock.

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

The mode provides industrial sterility of canned food, saving heat and electric energy, completely eliminates the use of water in the process of thermal sterilization and increasing the competitiveness of finished products.

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 pears and quinces, including installing cans in a carrier, ensuring tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 130 ° C and a speed of 3.5-4 m / s for 22 min with simultaneous intermittent 2-3-minute rotation of the can from the “bottom to the cover” with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, followed by exposure for 15-20 minutes in a chamber with heated air at a temperature of 95 ° C in the static state of the cans and cooling in the atmosphere molecular weight of air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes and at the same time the bank is also subjected to intermittent 2-3 minute rotation with "bottoms on the lid" with a frequency of 0.133 s ^-1, and an interval 2 -3 min.