RU2524995C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves heating in an air flow at 130°C at a rate of 6-7 m/s during 20 minutes with subsequent maintenance during 15-20 minutes at heated air temperature equal to 100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and saving of heat 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, 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:

$$\frac{\mathrm{twenty}-(25-\mathrm{thirty})-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

Where

20 - the duration of heating water in an 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 subjected to heating in a stream of air with a temperature of 130 ° C and a speed of 6-7 m / s for 20 minutes with simultaneous intermittent 2-3-3 min 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 temperature of 100 ° С in a static state of cans and cooling downstream air at a temperature of 20-25 ° C and a speed of 6-7 m / s for 16 minutes, and the jar is also subjected to intermittent 2-to-3-min rotation from bottom to cover with a frequency of 0.133 s ^-1 with an interval 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 of t _in = 130 ° C and a speed of 6-7 m / s, and for 20 minutes the contents of the cans are subjected to heating with simultaneous intermittent 2-to-3 min 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 the holding chamber with heated air at a temperature of 100 ° C for 15-20 minutes, where banks kept in a static state, followed by transfer to a cooling chamber, where for 16 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 2-3-3 min rotation of the cans with "bottoms on the lid" frequency of 0.133 s ^-1 and at intervals of 2-3 minutes.

Salient features of the proposed method are: the compote is heated in an air stream at a temperature of 130 ° C and a speed of 6-7 m / s for 20 minutes while 2 to 3 minutes are intermittently rotating cans from “bottom to top” with a frequency of 0.133 s ^-1 at intervals of 2-3 minutes exposure in a chamber at a temperature of 100 ° C for 15-20 minutes in a static condition cans with further cooling in ambient air stream temperature of 20-25 ° C at its 6-7 m / s for 16 min and intermittent 2-x-3 min rotation of the cans with "bottom on the roofs y "frequency of 0.133 s ^-1 at intervals 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 and increasing the competitiveness of finished products, and also completely eliminates the use of water in the process of thermal sterilization.

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 6-7 m / s for 20 minutes while intermittent 2-3 min rotating jars with 'bottoms on the lid "with a frequency of 0.133 s ^-1 and at intervals of 2-3 minutes, followed by aging for 15-20 minutes in a chamber with heated air at a temperature of 100 ° C in the static state of the cans and cooling in the atmospheric stream of air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 16 minutes, and thus 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 with an interval of 2-3 minutes.