RU2551020C2 - Pear and quince compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to a method for sterilisation of pear and quince compote in jars SKO 1-82-500. The jars with compote are heated in 150°C air flow at a rate of 8-9 m/s during 10 minutes. Then one performs maintenance at heated air temperature equal to 95°C during 25-30 minutes and cooling in 20-25°C atmosphere air flow at a rate of 6-7 m/sec during 15 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s^-1; maintenance is performed in a static state of the jars.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

Description

The invention relates to the canning industry, and in particular to methods of sterilizing compote from pears and quinces 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

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

where 20 is the duration of heating the water in the autoclave to 100 ° C, min; (25-30) - duration of 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 process and the unevenness of the heat treatment of various layers of the product in the bank;

- deterioration of the structural and mechanical characteristics of the finished product 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 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 skin; 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 are heated in an air stream at a temperature of 150 ° C and a speed of 8-9 m / s for 10 min at 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, followed by exposure for 25-30 minutes in a chamber with heated air at a temperature of 95 ° C in a static state of the cans and chilled in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, while the jar is also subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.133 s ^-1 with an interval of 2 -3 min.

An example implementation of the method.

Banks with compote, 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 = 150 ° C and a speed of 8-9 m / s, and for 10 minutes, the contents of the cans are subjected to heating with a 2-3-minute intermittent rotation of the cans from the bottom to the lid with a frequency of 0.133 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 95 ° C for 25-30 minutes where you cans kept in a static state, followed by transfer to a cooling chamber, where for 15 minutes the cans are cooled in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 6-7 m / s with intermittent 2-3-minute rotation of the cans from the bottom to the lid with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes.

The salient features of the proposed method are: the compote is heated in an air stream with a temperature of 150 ° C and a speed of 8-9 m / s for 10 minutes with a simultaneous 2-3-minute intermittent rotation of the cans from the bottom to the lid with a frequency of 0.133 s ^-1 s an interval of 2-3 minutes, holding in a chamber at a temperature of 95 ° C for 25-30 minutes in a static state of the cans with further cooling in a stream of atmospheric air with a temperature of 20-25 ° C at a speed of 6-7 m / s for 15 min and intermittent 2-3-minute rotation of the cans from the bottom on the roofs ku with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.

The use of intermittent rotation of the cans in the heating and cooling processes contributes to the intensification of the internal heat transfer process in the can and, in combination with holding the cans in a static state, prevents the process of mechanical rubbing of fruits among themselves, which helps to preserve their integrity.

This mode ensures the industrial sterility of canned food, as well as significant savings in heat and electricity, completely eliminates the use of water in the process of heat sterilization, which helps to reduce the cost and increase the competitiveness of finished products.

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 compote from pears and quinces, including installing cans in a carrier that provides tightness, and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 150 ° C and a speed of 8-9 m / s for 10 min 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, followed by exposure for 25-30 minutes in a chamber with heated air at a temperature of 95 ° C in a static condition of cans and cooling in a stream atmospheric of air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes and at the same time the bank is also 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 .