RU2532095C1 - Tangerine compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for sterilisation of tangerine compote in jars SKO 1-82-1000. The method is as follows: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating; compote heating is performed in 140°C air flow at a rate of 1.5 - 2 m/s during 20 minutes with subsequent maintenance at a temperature of 95°C during 15 minutes and cooling in 20-25°C air flow at a rate of 7-8 m/s during 12 minutes. During each heat treatment process the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.1 sec^-1 with a 2-3 minute interval.

EFFECT: invention ensures more complete preservation of natural components of the used raw materials, decrease of boiled and cracked fruits quantity, enhancement of nutritive and biological value of the product, reduction of duration of the process of mechanical friction of fruits in jars, improvement of structural-and-mechanical characteristics of the ready product and prevention of syrup feculence.

Description

The invention relates to the canning industry, and in particular to methods for sterilization of compote from tangerines in banks SKO 1-82-350.

Sources that were searched by this method showed that the prototype of the proposed method is a method for 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

$$\frac{\text{20- (12-18) -20}}{\text{one hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

- продолжительность нагрева воды в автоклаве до 100°C, мин; $$\text{(12-18)}$$

- продолжительность собственно стерилизации, мин; 20 - продолжительность охлаждения, мин; $$118$$

- противодавление в автоклаве, кПа; $$\text{100}$$

- температура стерилизации, °C.Where $$\text{twenty}$$

- the duration of heating the water in the autoclave to 100 ° C, min; $$\text{(12-18)}$$

- the duration of the actual sterilization, min; 20 - cooling time, min; $$118$$

- back pressure in the autoclave, kPa; $$\text{one hundred}$$

- 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 5-6 ° 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 developing a method for the production of stewed fruit, which helps preserve the natural components of the raw materials used, reduce the number of cracked and boiled fruits, increase the nutritional and biological value of the product; reducing the duration of the process of mechanical grinding of fruits in banks; improving the structural and mechanical characteristics of the finished product and preventing clouding of the syrup.

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 the carrier, which prevents the caps from breaking off, and they are heated in the air stream at a temperature of 140 ° C and a speed of 1.5-2 m / s for 20 minutes , followed by exposure for 15 min at a temperature of 95 ° C and cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and the jar is subjected to intermittent 2 during each heat treatment process x-3 min rotation from bottom to cover with a frequency of 0.1 s ^-1 at intervals of 2-3 minutes.

An example implementation of the method.

Banks with compote after sealing cover mounted in a carrier providing the mechanical tightness (to prevent cap failure during heating) and placed in a chamber where the heated air circulates _{in the} temperature t = 140 ° C and a speed of 1.5-2 m / s, and for 20 minutes, the contents of the cans are heated while 2 to 3 minutes intermittent rotation of the can from the bottom to the lid with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes, then the carrier with cans is transferred for 15 minutes a chamber with a temperature t _in = 95 ° C with simultaneous 2 x 3 min intermittent bp Pulling the jar from the bottom to the lid with a frequency of 0.1 s ^-1 . After that, the banks are cooled in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, while the can is also subjected to intermittent 2-3-3 min rotation from the bottom to the lid with a frequency of 0, 1 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 process of internal heat transfer in the can and in combination with the periodic holding of the cans in a static state reduces the duration of the process of mechanical wiping of the fruits between themselves and the walls of the cans while ensuring uniformity of the heat treatment, which helps to maintain their integrity that provides an improvement in the structural and mechanical properties of the finished product.

In addition, the 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.

Salient features of the proposed method are: the compote is heated in a stream of air with a temperature of 140 ° C and a speed of 1.5-2 m / s for 20 minutes, followed by exposure in a chamber at a temperature of 95 ° C for 15 minutes and further cooling in a stream air at a temperature of 20-25 ° C at a speed of 7-8 m / s for 12 minutes, and in this case, the can is subjected to intermittent 2-3-3 min rotation from the “bottom to the lid” with a frequency of 0 during heat treatment 1 s ^-1 with an interval of 2-3 minutes.

The proposed method in comparison with the prototype provides significant energy savings, completely eliminates the use of water in the process of heat sterilization, provides improved quality of the finished product by reducing the duration of heating and intermittent rotation of the cans during the heat treatment.

Literature

     1. Collection of technological instructions for the production of canned food, t.2, Moscow, Food industry, 1977.

Claims (1)

A method of sterilizing compote from tangerines, characterized in that the cans with compote after sealing the lid are installed in the carrier, which prevents the caps from breaking off during heating, while the compote is heated in an air stream of 140 ° C and a speed of 1.5-2 m / s for 20 minutes, followed by exposure at a temperature of 95 ° C for 15 minutes and cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 12 minutes, and the jar in each heat treatment process subjected to intermittent 2-x-3 min vra from bottom to cover with a frequency of 0.1 s ^-1 with an interval of 2-3 minutes.