RU2539952C2 - Natural sweet pepper sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The natural sweet pepper sterilisation method involves processes of heating in heated 140°C air flow at a rate of 1.75-2 m/s during 30 minutes and cooling in 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in a heated air flow and cooling, the jar is subjected to interrupted turning upside down with a frequency equal to 0.166 s^-1 during 2-3 minutes.

EFFECT: proposed method ensures significant 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 proposed method relates to the canning industry, and in particular to methods of sterilization of sweet natural pepper 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 sterilization of sweet pepper [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:

where: 20 - 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; 217 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- long duration of the heat treatment process;

- uneven heat treatment of various layers of the product;

- high consumption of energy and water.

The technical result of the invention is aimed at creating a method of sterilization, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; improving the structural and mechanical characteristics of the finished product; saving heat and electric energy and water, as well as increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that, according to the proposed method, the cans of the product after seaming are installed in a carrier that provides mechanical tightness and heat sterilized in a stream of heated air at a temperature of 140 ° C and a speed of 1.75-2 m / s for 30 min, followed by 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 during the heat treatment in a stream of heated air and cooling, the jar is subjected to intermittent rotation of 2-3 minutes with a “bottom on the cover” with a frequency of 0.166 s ^-1 and an interval of 2-3 minutes.

An example implementation of the method.

Cans with natural sweet peppers after sealing caps 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 1.75-2 speed m / s s, and for 30 minutes the contents of the cans are subjected to heating, then the carrier with the cans is transferred to a 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 during this process processing the bank is subject to interruption languor 2-3 minutes with rotation "bottoms on the lid" with a frequency of 0.166 s ^-1 and at intervals of 2-3 minutes.

The use of intermittent rotation of the cans in the heating and cooling processes helps to intensify the process of internal heat transfer in the can, reduces the duration of the process of mechanical wiping of the fruits between themselves and the walls of the cans, which improves the structural and mechanical characteristics of the finished product, and also saves the energy used to rotate the cans , while ensuring uniformity of the heat treatment process and its intensification.

Salient features of the proposed method are: canned food is heated in a stream of heated air with a temperature of 140 ° C and a speed of 1.75-2 m / s for 30 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, while the jar during the heat treatment is subjected to intermittent 2-3 minutes rotation from “bottom to cover” with a frequency of 0.166 s ^-1 and an interval of 2-3 minutes

The mode provides industrial sterility of canned food, significant energy savings and provides improved quality of the finished product by reducing the duration and ensuring the uniformity of heat treatment with partial rotation of the can.

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 natural sweet pepper, including heating and cooling processes, characterized in that the heating is carried out in a stream of heated air with a temperature of 140 ° C and a speed of 1.75-2 m / s for 30 minutes, followed by 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 during the entire process of heat treatment the jar is subjected to intermittent 2-3 minutes rotation from “bottom to cover” with a frequency of 0.166 s ^-1 and an interval of 2-3 min