RU2539946C2 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for sterilisation of apple compote in jars SKO 1-82-1000 involves sequential heating in a 120°C air flow at a rate of 5-6 m/s during 22 minutes, showering with 100°C water during 15 minutes and staged cooling in baths with 80°C, 60°C and 40°C water during 5, 5 and 7 minutes, respectively. During processes of heating in air flow and cooling, the jar is subjected to interrupted turning upside down with a frequency equal to 0.166 s^-1 with a 2-3 minutes interval; showering is performed in a static state of the jars.

EFFECT: invention ensures saving of heat and electric energy and water, more complete preservation of biologically active components of initial raw materials and decrease of boiled and cracked fruits quantity.

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 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

$$\frac{25-35-25}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where 25 is the duration of heating the water in the autoclave to 100 ° C, min; 35 - the duration of their own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C. The total duration of the regime is 60-65 minutes.

The disadvantages of this method are:

- the long process time and the unevenness of the heat treatment of various product layers in the bank (the temperature difference between the central and peripheral layers reaches 8-9 ° C) and, accordingly, different sizes of sterilizing effects, while the peripheral layers of the product receive excessive heat exposure, which significantly reduces the nutritional value finished products due to the splitting of biologically active components contained in the feedstock;

- violation of the integrity of the fruit due to excessive heat and digestion of individual fruits located in the peripheral areas of the banks;

- high consumption of heat and electric energy and water.

The technical result of the proposed method is aimed at creating a method for the production of compotes, providing a reduction in the duration of the process; reducing the number of boiled fruits and fruits with cracked peels; more complete preservation of biologically active components of the feedstock in the finished product, as well as saving heat energy, water, and thereby reducing costs and increasing the competitiveness of the finished product.

The specified technical result is achieved due to the fact that according to the proposed method, the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans, and subjected to heating in a stream of heated air at a temperature of 120 ° C and a speed of 5-6 m / s for 22 min while intermittent 2-3-minute rotation of the can from the “bottom to the cover” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes, with continued heating by hot showering at a temperature of 100 ° C for 15 minutes in a static state, followed by a step cooling in baths with water at a temperature of 80 ° C for 5 min, 60 ° C for 5 min and 40 ° C for 7 min, and the jar is also subjected to intermittent 2-3-minute rotation from “bottom to cover” with a frequency of 0.166 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 with a temperature of t _in = 120 ° C and a speed of 5-6 m / s, and for 22 minutes, the contents of the cans are subjected to heating with simultaneous intermittent 2-3-minute 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 the heating zone by showering with hot water at a temperature 100 ° C for 15 min, at The volume of the jar is in a static state, followed by stepwise cooling in baths with water at a temperature of 80 ° C for 5 min, 60 ° C for 5 min and 40 ° C for 7 min, while the jar is also subjected to intermittent 2-3- minute rotation from “bottom to cover” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

Preheating cans with stewed fruit in a stream of heated air prevents thermal battle during subsequent sterilization by showering with water at a temperature of 100 ° C, and the use of hot water at a temperature of 100 ° C in the second stage of heating provides an intensification of the heat treatment process, since the heat transfer coefficient of water is several times higher than air.

The use of intermittent rotation of the cans in the processes of heating with hot air and cooling helps to intensify the process of internal heat transfer in the can and in combination with holding the cans in a static state during hot water stifling prevents the process of mechanical rubbing of fruits among themselves, which helps to preserve their integrity, and reducing the duration of the process helps 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.

The salient features of the proposed method are that the compote is heated in a stream of heated air at a temperature of 120 ° C and a speed of 5-6 m / s for 22 minutes with a simultaneous intermittent 2-3-minute rotation of the can from “bottom to cover” with a frequency of 0.166 s ^{- 1} with an interval of 2-3 minutes with continued heating with water at a temperature of 100 ° C for 15 minutes in a static state of the cans, followed by step cooling in baths with water at a temperature of 80 ° C for 5 min, 60 ° C for 5 min and 40 ° C for 7 min, and ba NKU is also subjected to intermittent 2-3-3 min rotation from "bottom to cover" with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

This mode ensures the industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conv. min [2].

In addition, the proposed method in comparison with the prototype provides significant savings in heat and electric energy, water, provides a more complete conservation of biologically active components of the feedstock, reducing the number of boiled fruits and fruits with cracked peels 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.

2. B.L. Flowmenbaum. Basics of food preservation. M. Light and food industry, 1982.

Claims (1)

A method of sterilizing apple compote, including heating and cooling processes, characterized in that the compote is heated sequentially in an air stream at a temperature of 120 ° C and a speed of 5-6 m / s for 22 minutes and hot water is heated at a temperature of 100 ° C for 15 min followed by stepwise cooling in baths with water at a temperature of 80 ° C for 5 min, 60 ° C for 5 min and 40 ° C for 7 min, while the jar is subjected to intermittent heating in a stream of air and cooling -3 minutes rotation from “bottom to cover” with often that 0.166 s ^-1 with an interval of 2-3 minutes.