RU2535132C2 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages jars putting (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 8-9 m/sec during 14 minutes with subsequent maintenance at heated air temperature equal to 95-100°C during 10-20 minutes and 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 150°C heated air flow and cooling, the jars are 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 invention relates to the canning industry, and in particular to methods for 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 receive 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 to increase the performance of heat sterilization apparatuses. 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 thermolabile 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 150 ° C and a speed of 8-9 m / s for 14 minutes, followed by exposure for 10-20 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, while the process is warm second processing flow of heated air temperature of 150 ° C and cooling the jar is subjected to intermittent 2-3-minute rotation with "bottoms on the lid" frequency of 0.166 s ^-1 at intervals of 2-3 minutes.

An example 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), placed in a chamber where heated air circulates with a temperature of t _in = 150 ° C and a speed of 8-9 m / s and for 14 min the contents of the cans are subjected to heating while the cans are intermittently rotated for 2–3-3 min 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 at a temperature of 95 -100 ° C for 10-20 min 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, while the can is subjected to intermittent 2 to 3 minutes rotation from bottom to cover "Frequency of 0.166 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 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 is that the compote is heated in a stream of heated air with a temperature of 150 ° C and a speed of 8-9 m / s for 14 minutes, followed by exposure in a chamber at a temperature of 95-100 ° C for 10-20 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 min, while in the process of heat treatment in a stream of heated air with a temperature of 150 ° C and cooling the jar is subjected to intermittent 2-x-3 x min rotation from "bottom to cover" with a frequency of 0.16 6 s ^-1 with an interval of 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 thermal sterilization and improves the quality of the finished product by reducing the duration and ensuring the 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 apple compote, characterized in that the jars 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 150 ° C and a speed of 8-9 m / s for 14 minutes , holding for 10-20 min at a temperature of heated air of 95-100 ° C, followed by cooling in a stream of air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 15 minutes, and during the heat treatment in heated air flow at a temperature of 150 ° C cooling cans are subjected to intermittent 2-3-minute rotation with "bottoms on the lid" frequency of 0.166 s ^-1 at intervals of 2-3 minutes.