RU2525000C1 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for sterilisation of pear and quince compote in jars SKO 1-82-500 involves heating in an air flow at 130°C at a rate of 3.5-4 m/s during 23 minutes with subsequent maintenance during 12-15 minutes at heated air temperature equal to 100°C. The jars cooling is performed 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 subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 s^-1 with a 2-3 minutes' interval; maintenance is performed in a static state of the jars.

EFFECT: method ensures significant saving of heat energy and water, enhances the product competitiveness due to improvement of structural-and-mechanic characteristics of the ready product.

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:

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 subjected to heating in an air stream with a temperature of 130 ° C and a speed of 3.5-4 m / s for 23 minutes with simultaneous intermittent 2-x-3-x 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 12-15 minutes in a chamber with heated air at temperature of 100 ° C in the static state of cans and cooling we eat in a stream of atmospheric air with 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-x-3-x 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 t _in = 130 ° C and a speed of 3.5-4 m / s, and for 23 minutes the contents of the cans are subjected to heating with simultaneous intermittent 2-x-3-x 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 a holding chamber with heated air at a temperature of 100 ° C for 12-15 minutes, where banks They are kept in a static state and then transferred 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-x-3-x min rotation of the cans with "Bottom on the cover" with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes.

Salient features of the proposed method are: the compote is heated in a stream of air with a temperature of 130 ° C and a speed of 3.5-4 m / s for 23 minutes while 2-x-3-x min are intermittently rotating cans from “bottom to top” frequency 0.133 s ^-1 with an interval of 2-3 minutes, holding in a chamber at a temperature of 100 ° C for 12-15 minutes in a static state of the 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 16 min and intermittent 2-x-3-x min 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 the rotation of 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 23 min with simultaneous intermittent 2-x-3-x 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 12-15 minutes in a chamber with heated air at a temperature 100 ° C in the static state of the cans and cooling in a stream of atmospheric about air with 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-x-3-x min rotation from bottom to cover with a frequency of 0.133 s ^-1 and with an interval of 2-3 minutes.