RU2545055C1 - Pickled tomatoes sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves jars putting into the carrier ensuring sealing and processes of heating, maintenance and cooling; the jars heating is performed in 130°C air flow at a rate of 4 - 5 m/s during 18 minutes with subsequent maintenance at a temperature of 105°C during 5 minutes and cooling in 20-22°C air flow at a rate of 7-8 m/s during 18 minutes; during each heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec^-1 with a 2-3 minutes' interval.

EFFECT: process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and saving of heat energy and water.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilization of pickled tomatoes in cans SKO 1-82-1000.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing pickled tomatoes [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 following conditions:

where 20 is the duration of heating the water in the autoclave to 100 ° C, min; 8 - the duration of their own sterilization, min; 20 - 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 various layers of the product in the bank, as a result of which the peripheral layers receive excessive heat exposure;

- 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 thermal energy and water.

The technical result of the invention is aimed at creating a method for the production of pickled tomatoes, contributing to: reducing the duration of the process; preservation of biologically active components of the raw materials used; reducing the number of boiled fruits and fruits with cracked peels; saving heat energy and water, as well as reducing costs and increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that according to the proposed method, cans with canned goods, after seaming, are installed in a special carrier that provides mechanical tightness of the cans, and subjected to heating in an air stream at a temperature of 130 ° C and a speed of 4-5 m / s for 18 min, followed by exposure for 5 min at a temperature of 105 ° C and cooling in a stream of air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 18 and at the same time during the heat treatment the jar is subjected to intermittent 2-3 -minute rotation with “bottom” on the cover ”with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

An example implementation of the method.

Jars with canned 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 = 130 ° C and a speed of 4-5 m / s, and for 18 min, 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 a holding chamber with heated air at 105 ° C for 5 min, while b anchors are subjected to intermittent 2-3-minute rotation from the “bottom to cover” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes and then 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 18 minutes, and the cans are also subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.

The use of intermittent rotation of the cans contributes to the intensification of the internal heat transfer process in the can, and also prevents the process of mechanical rubbing of fruits among themselves, which helps to preserve their integrity, and reducing the duration of the process contributes to a more complete preservation of biologically active components contained in the feedstock.

Salient features of the proposed method are: canned food is heated in a stream of air with a temperature of 130 ° C and a speed of 4-5 m / s for 18 minutes, followed by exposure in a chamber at a temperature of 105 ° C for 5 minutes and further cooling in a stream of atmospheric air at a temperature of 20-22 ° C at a speed of 7-8 m / s for 18 min and at the same time, during the heat treatment, the jar is 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 min.

This mode provides significant savings in heat 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 of heating and ensuring uniformity of heat treatment.

Literature

1. A collection of technological instructions for the production of canned food. T.1 - M. Food industry, 1977.

Claims (1)

A method of sterilizing pickled tomatoes, including the installation of cans in a carrier, ensuring tightness and heating, aging and cooling processes, characterized in that the cans are heated in an air stream at a temperature of 130 ° C and a speed of 4-5 m / s for 18 minutes, followed by exposure at a temperature of 105 ° C for 5 min and cooling in a stream of air with a temperature of 20-22 ° C and a speed of 7-8 m / s for 18 min, and in this case, the jar is subjected to intermittent 2-3-minute rotation in each heat treatment process with “bottom on the cover” frequency 0.166 s ^-1 with an interval of 2-3 minutes.