RU2551004C2 - Cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for sterilisation of cherry compote in jars SKO 1-82-500. The jars with compote are heated in 120°C air flow at a rate of 5 m/s during 17 minutes. Then the jars are showered with 100°C water during 10 minutes with subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 s^-1 with a 2-3 minutes' interval.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the ready product structural-and-mechanical characteristics improvement.

Description

The present invention relates to the canning industry, and in particular to methods for sterilizing compote from cherries in cans SKO 1-82-500.

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:

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

where 20 is the duration of heating the water in the autoclave to 100 ° C, min; 20 - 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 different layers of the product in the bank (peripheral layers receive excessive heat exposure);

- high consumption of thermal energy and water.

The technical result of the invention is aimed at creating a method for the production of compote, contributing to a reduction in 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 skin; improving the structural and mechanical characteristics of the finished product; 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 with compote 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 120 ° C and a speed of 5 m / s for 17 min with continued heating by hot showering at 100 ° C for 10 minutes, followed by stepwise cooling in 80 ° C baths for 4 minutes, 60 ° C for 4 minutes and 40 ° C for 5 minutes, and during heating in the flow of naked fresh air and cooling the jar is subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.133 s ^-1 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 at a temperature of t _in = 120 ° C and a speed of 5 m / s, and for 17 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 0.133 s ^-1 with an interval of 2-3 minutes, with continued heating by hot water at a temperature of 100 ° C for 10 minutes in a static state banks with subsequent stepwise cooling in baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and the jar is also subjected to intermittent 2-3-minute rotation from the bottom to the lid with frequency 0.133 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 salient features of the proposed method are: the compote is heated in a stream of heated air with a temperature of 120 ° C and a speed of 5 m / s for 17 min, followed by continued heating with water at 100 ° C for 10 min followed by step cooling in bathtubs with water temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and while heating in a stream of heated air and cooling, the jar is subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.133 s ^-1 ntervalom 2-3 minutes.

This mode provides industrial sterility of canned food, significant savings in heat energy and improving 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.

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

Claims (1)

A method of sterilizing compote from cherry, including the installation of cans in a carrier that provides tightness, and processing processes by heating and cooling, characterized in that the compote is heated sequentially in an air stream at a temperature of 120 ° C and a speed of 5 m / s for 17 minutes and hot water with a temperature of 100 ° C for 10 min, followed by step cooling in baths with water at a temperature of 80 ° C for 4 min, 60 ° C for 4 min and 40 ° C for 5 min, and while heating in a stream of heated air and cooling Ia jar is subjected to a 2-3 minute intermittent rotation with the bottoms of the lid with a frequency of 0.133 s ^-1 at intervals of 2-3 minutes.