RU2551021C2 - Method for sterilisation of peach compote (without kernels) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote without kernels in jars SKO 1-82-500. The method involves stages heating of jars with compote (after the jars sealing) in 130 and 140°C air flow at a rate of 1.5-2 m/sec and 8-8.5 m/sec during 12 and 12 minutes, respectively, with subsequent maintenance during 3 minutes at heated air temperature equal to 100°C, subsequent cooling in 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 15 minutes. During the heat treatment process the jars are subjected to interrupted turning upside down during 2-3-minutes with a frequency equal to 0.166 sec^-1 with a 2-3 minute interval.

EFFECT: invention ensures heat treatment uniformity and its intensification, preservation of biologically active components of raw materials used and the manufacture process duration reduction.

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Description

The proposed method for the invention relates to the canning industry, and in particular to methods of sterilizing stewed peaches without stones 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:

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

where 25 is the duration of heating the water in the autoclave to 100 ° C, min; 25 - the duration of their own sterilization, min; 20 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C. The total duration of the regime is 60-65 minutes.

The disadvantages of this method are:

- the long process time and the unevenness of the heat treatment of various product layers in the bank (the temperature difference between the central and peripheral layers reaches 6-8 ° C) and, accordingly, different sizes of sterilizing effects, while the peripheral layers of the product receive excessive heat exposure, which significantly reduces the nutritional value finished products due to the splitting of biologically active components contained in the feedstock;

- 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 heat and electric 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 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 special carrier that provides mechanical tightness of the cans and is heated in a stream of heated air at a temperature of 130 ° C and a speed of 1.5-2 m / s for 12 min , with continued heating in a stream of heated air with a temperature of 140 ° C and a speed of 8-8.5 m / s for 12 minutes, followed by exposure for 3 minutes in a chamber at a temperature of 100 ° C and cooling in a stream of atmospheric air with a temperature of 20 -25 ° C and speed 5-6 m / s for 20 minutes, while during the entire heat treatment process, the cans are subjected to intermittent 2-3 minutes rotation from “bottom to cover” with a frequency of 0.166 s ^-1 with an 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 with a temperature of t _in = 130 ° C and a speed of 1.5-2 m / s, and for 12 minutes the contents of the cans are subjected to heating, while the can is subjected to intermittent 2-3 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 the cans is transferred for 12 minutes into the chamber, which circulates heated air _{in the} temperature t = 140 ° C and soon at a temperature of 8-8.5 m / s, and for 12 minutes the contents of the cans are subjected to heating, followed by exposure in the chamber at a temperature of 100 ° C for 3 minutes to ensure the required sterilizing effect, while the can is also subjected to intermittent 2-3 -min rotation from "bottom to cover" with a frequency of 0.166 s ^-1 with an interval 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 5-6 m / s for 20 minutes while rotating intermittently for 2-3 minutes from bottom to top with a frequency of 0.166 s ^-1 with an interval in 2-3 minutes

The step-by-step heating with hot air, with the increase in the second stage of heating of the heated air temperature from 130 to 140 ° C and the speed from 1.5-2 to 8-8.5 m / s, contributes to the intensification of heat transfer, which decreases slightly as the compote from -for reducing the temperature difference between the coolant (heated air) and the product.

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.

Salient features of the proposed method are: the compote is heated sequentially in a stream of heated air with a temperature of 130 ° C and a speed of 1.5-2 m / s and 140 ° C and a speed of 8-8.5 m / s, respectively, for 12 and 12 minutes followed by exposure in the chamber for 3 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 5-6 m / s for 20 minutes, and during the whole heat treatment process banks are subjected to intermittent 2-3-minute rotation from “bottom to cover” with a frequency of 0.166 s ^-1 at intervals 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 compote from peaches without stones, including heating and cooling processes, characterized in that the compote is heated stepwise in a stream of heated air, respectively, at temperatures of 130 ° C at a speed of 1.5-2 m / s for 12 min and 140 ° C at a speed of 8-8.5 m / s for 12 minutes, followed by exposure at a temperature of 100 ° C for 3 minutes and cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 20 min, and at the same time, during the entire process of heat treatment, the banks are 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 minutes.