RU2527162C1 - Slightly sour pickled vegetable marrows sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages jars sealing with self-exhaustible caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode. The method envisages water cooling in the apparatus during sterilisation till the temperature is equal to the water initial temperature during charging.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilization of weakly acid marinated squash marinated in cans SKO 1-82-1000.

Sources that were searched by this method showed that its prototype is the method [1], the essence of which is that prepared cans with the product after packaging, filling and seaming are sterilized in an autoclave according to the regime:

where: 25 - the duration of heating the water in the autoclave to 100 ° C, min;

10 - the duration of their own sterilization, min;

25 - cooling time, min;

147-176 - back pressure in the autoclave, kPa.

The main disadvantages of this method are

- long duration of the technological cycle of heat treatment of the product;

- a large consumption of thermal energy, due to the fact that for each batch of canned food, after pasteurization, the water in the autoclave is cooled to 35-40 ° C, then for a new batch it is again heated to 100 ° C;

- a large consumption of water for cooling canned food, since each time it is necessary to cool not only canned food, but also water in an autoclave;

- the need to create backpressure in the apparatus during the heat treatment, which requires additional energy consumption.

The technical result of the proposed method is aimed at creating a method for the production of slightly acid pickled zucchini, which increases the productivity of sterilization equipment, reduces the duration of the technological cycle, simplifies the process of thermal sterilization and improves the quality and competitiveness of finished products.

, обеспечивающему равенство конечной температуры охлаждения воды в аппарате ее начальной температуре, требуемой при загрузке очередной партии консервируемой продукции, с продолжением охлаждения в другой емкости по режиму $$\frac{8}{45-40}$$

:The specified technical result is achieved due to the fact that the cans are rolled up with self-extinguishing lids [2] and sterilized in open-type apparatuses without backpressure according to the regime $$\frac{25-10-17}{65-\mathrm{one\; hundred}-65}$$

ensuring equality of the final temperature of water cooling in the apparatus to its initial temperature required when loading another batch of canned products, with continued cooling in another tank according to the mode $$\frac{8}{45-40}$$

:

where 25 is the duration of the period of heating water from 65 to 100 ° C, min;

10 - the length of the period of its own sterilization at 100 ° C, min;

17 - the duration of the water cooling period in the apparatus from 100 to 65 ° C, min;

65 - the initial temperature of the water in the apparatus before loading the next batch of canned food;

100 ° C - sterilization temperature, ° C;

65 - the final temperature of the water in the apparatus at the end of the cooling process;

8 - the duration of the cooling period of canned food in another container at a water temperature of 45-40 ° C, min.

An example implementation of the method.

Cans with canned food after sealing with self-extinguishing lids will be placed in an open type apparatus with hot water at a temperature of 65 ° C and heated for 25 minutes, raising the temperature of the water in the apparatus to 100 ° C. Then, for 10 minutes, the cans are sterilized at the achieved water temperature of 100 ° C, followed by cooling the water in the apparatus for 17 minutes to 65 ° C (the initial temperature of the water when loading another batch of canned food for sterilization) and continue cooling in another container at the water temperature 45-40 ° C for 8 minutes

The use of self-extinguishing lids ensures the removal of air from the cans during their heating, which, firstly, provides the possibility of carrying out the sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from the cans contributes to a more complete preservation of biologically active substances contained in the product because the lack of air in the banks significantly reduces their decomposition due to the cessation of oxidative reactions.

The cooling of canned food in the apparatus to the initial water temperature required when loading another batch of canned food (65 ° C) provides the possibility of reducing the duration of the canned food production cycle, and thereby increasing the productivity of sterilization equipment, since time is excluded from the technological cycle (8-10 min ), necessary for heating water from 35-40 ° C (final canned food cooling temperature according to the existing method) to 65 ° C (initial water temperature in the apparatus before loading another batch and canned food). And, in addition, the method saves thermal energy (eliminates the heat consumption for heating water from 35-40 ° C to 65 ° C) and cooling water (excludes the consumption of water for cooling water in the apparatus from 65 ° C to 35-40 ° C )

The salient features of the proposed method are: the cans are sealed with self-exhausting lids and the heat treatment is carried out without creating back pressure in the apparatus; the canned food in the apparatus is cooled to a water temperature equal to the initial water temperature when loading another batch of canned products for sterilization.

This mode provides an increase in the productivity of sterilization equipment, energy savings due to the unnecessary creation of back pressure in the apparatus, no complicated technological equipment is required for the implementation of thermal sterilization of canned food, saving heat energy and improving the quality of finished products by removing air from cans.

Literature

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

2. Flaumenbaum B.L., Ibragimova L.R., Bloch G.A. Self-extinguishing glass packaging with type 1 closure with “breathable” lids. - Canning and vegetable drying industry, 1983, No. 1, S.29-32.

Claims (1)

The method of sterilization of weakly acid pickled zucchini, characterized in that the cans are rolled up with self-extinguishing lids and subjected to heat treatment without creating backpressure in open-type apparatuses according to the regime:

providing for cooling the water in the apparatus for 17 min to a temperature of 65 ° C, equal to the initial temperature of the water when loading another batch of canned products, and continuing cooling in another tank according to the mode

.