RU2535131C2 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages putting jars with compote into the carrier ensuring sealing, compote heating in 140°C air flow at a rate of 1.5-2 m/sec during 28 minutes, maintenance at heated air temperature equal to 95-100°C during 3-5 minutes with subsequent cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 140°C heated air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s^-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

Description

The proposed method of the invention relates to the canning industry, and in particular to methods of sterilizing apple compote in cans SKO 1-82-1000.

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:

$$\frac{(\mathrm{fifteen}-25)-\left(\mathrm{twenty}-35\right)-25}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where: (15-25) - the duration of heating the water in the autoclave to 100 ° C, min; (20-35) - duration of own sterilization, min; 25 - 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 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 8-10 ° 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 to improve the quality of the finished product, reducing the duration of the process of thermal sterilization and the duration of the technological cycle of production of canned goods and thereby increasing the performance of devices for thermal sterilization. Reducing the duration of heat treatment contributes to a more complete preservation of biologically active components of the feedstock, namely the content of vitamin C (the most heat-sensitive vitamin) in the finished product produced by the proposed method is 25-30% higher than the known one.

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 is subjected to heat sterilization in a stream of heated air with a temperature of 140 ° C and a speed of 1.5-2 m / s for 28 minutes, followed by exposure for 3-5 minutes at a temperature of 95-100 ° C in a static state of the cans and cooling in a stream of atmospheric air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 15 minutes , and while warm howl processing in the flow of heated air temperature of 140 ° C and cooling the jar is subjected to intermittent 2-3 minutes with rotation "bottoms on the lid" frequency of 0.166 s ^-1 at intervals 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 with a temperature of t _in = 140 ° C and a speed of 1.5-2 m / s, and for 28 minutes the contents of the cans are subjected to heating with simultaneous intermittent 2-3 minutes rotation of the can from the “bottom to the lid” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes, then the carrier with the cans is transferred to a holding chamber with heated air with a temperature 95-100 ° C for 3-5 minutes in static the condition of the cans and further into the chamber for cooling in a stream of atmospheric air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 15 minutes, and the jar is subjected to intermittent 2-3-minute rotation from “bottom to cover” frequency 0.166 s ^-1 at intervals of 2-3 minutes.

The use of intermittent rotation of the cans during the heat treatment contributes to the intensification of the internal heat transfer process in the can and in combination with holding the cans in a static state, reduces the duration of the process of mechanical wiping of fruits among themselves, which helps to preserve their integrity and improve the structural and mechanical properties of the finished product, and reduce the duration the process contributes to a more complete conservation 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 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 heated air with a temperature of 140 ° C and a speed of 1.5-2 m / s for 28 minutes, followed by exposure in a chamber at a temperature of 95-100 ° C for 3-5 minutes and cooling in a stream of atmospheric air with a temperature of 20-22 ° C at a speed of 7-8 m / s for 15 minutes, and while in the process of heat treatment in a stream of heated air with a temperature of 140 ° C and cooling, the jar is subjected to intermittent 2-3- min rotation from "bottom to cover" with a frequency of 0.166 s ^-1 s in interval in 2-3 minutes.

This mode ensures the industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conv. min

In addition, the proposed method in comparison with the prototype provides significant savings in thermal energy, completely eliminates the use of water in the process of heat sterilization and provides improved quality of the finished product by reducing the duration and ensuring uniformity of heat treatment

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 apples, characterized in that the cans with compote after sealing are installed in a carrier to prevent the caps from breaking off during heating, then the compote is heated in an air stream at a temperature of 140 ° C and a speed of 1.5-2 m / s for 28 min, holding for 3-5 min at a temperature of heated air of 95-100 ° С followed by cooling in a stream of air with a temperature of 20-22 ° С and a speed of 7-8 m / s for 15 min, and at the same time during thermal processing in a stream of heated air with a temperature of 140 ° C cooling cans are subjected to intermittent 2-3 minutes with rotation "bottoms on the lid" with a frequency of 0.166 s ^-1 at intervals of 2-3 minutes.