RU2551000C2 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to apple compote sterilisation method. The method involves the heating process in an air flow at 130°C at a rate of 1.5 - 2 m/s during 32 minutes with subsequent maintenance at a temperature of 100°C during 5-10 minutes with subsequent cooling in an atmospheric air flow at 20-25°C at a rate of 7-8 m/s during 20 minutes. During the whole process of heat treatment the jars are subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.166 sec^-1 with a 2-3 minute interval.

EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.

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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:

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

where (15-25) is 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:

- high consumption of thermal energy;

- reduction in the quality of finished products due to the high temperature of the product (destruction of biologically active components contained in the feedstock) and the deterioration of organoleptic characteristics of the finished product.

The technical result of the invention is aimed at creating a method for the production of compote, 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 and electric 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, the cans after seaming are installed in a carrier that provides mechanical tightness of the cans, and subjected to heating in a stream of heated air at a temperature of 130 ° C and a speed of 1.5-2 m / s for 32 min subsequent exposure in the chamber at a temperature of 100 ° C for 5-10 min with further cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 8-9 m / s for 18 min, while in each processing the banks are subjected to intermittent 2-x-3 min rotation NIJ with the bottom lid at a 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) and placed in a chamber where heated air circulates with a temperature of t _in = 130 ° C and a speed of 1.5-2 m / s, and for 32 minutes the contents of the cans are subjected to heating, while the can is subjected to intermittent 2 to 3 minutes rotation from “bottom to cover” with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes, then the carrier with cans is transferred to 5 -10 min into a chamber with a temperature of 100 ° C, while the jar is also subjected to interruption whist 2 x 3 minutes with rotation "bottoms on the lid" with a frequency of 0.166 s ^-1 at intervals of 2-3 minutes. After that, the banks are cooled in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 20 minutes while rotating intermittently for 2 to 3 minutes with “bottom to cover” with a 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 bank and significantly reduces the mechanical rubbing process of the fruits in the bank, 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.

In addition, 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: the compote is heated in a stream of heated air at a temperature of 130 ° C and a speed of 1.5-2 m / s for 32 minutes, followed by exposure in the chamber for 5-10 minutes at a temperature of 100 ° C followed by cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 20 minutes, while during the entire process of heat treatment, the banks are subjected to intermittent 2-3-3 min rotation from bottom to top "With a frequency of 0.166 s ^-1 with an interval of 2-3 minutes

This mode provides industrial sterility of canned food, significant savings in heat energy and water, as well as improving the quality of the finished product and increasing competitiveness.

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, including installing cans in a carrier that provides tightness, and processing processes by heating, holding and cooling, characterized in that the compote is heated in an air stream at a temperature of 130 ° C and a speed of 1.5-2 m / s for 32 minutes, followed by exposure at a temperature of 100 ° C for 5-10 minutes and cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 20 minutes, while the jar is subjected to heat treatment in each process intermittent 2-x-3 min rotation from the bottom on the roofs ku with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.