RU2551082C1 - Pickled tomatoes sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The method for sterilisation of pickled tomatoes in jars SKO 1-82-1000 envisages the heating process in 140°C air flow at a rate of 8 - 9 m/s during 10 minutes with subsequent maintenance during 8 minutes at heated air temperature equal to 105°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 18 minutes. During the 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: invention ensures prevention of mechanic straining of fruits against each other and preservation of their integrity as well as significant economy of heat energy and water.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing 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 skin; 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, the cans with canned goods are sealed after being sealed in a special carrier that provides mechanical tightness of the cans, and subjected to heating in an air stream at a temperature of 140 ° C and a speed of 8-9 m / s for 10 min subsequent exposure for 8 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 minutes rotation with "bottom on the roofs y "frequency of 0.166 s ^-1 at intervals of 2-3 minutes.

An example implementation of the method.

Cans with canned goods 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 = 140 ° C and a speed of 8-9 m / s, and for 10 minutes, the contents of the cans are subjected to heating with simultaneous intermittent 2-3 minutes 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 with a temperature of 105 ° C for 8 min while the banks 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 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 minutes 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 at a temperature of 140 ° C and a speed of 8-9 m / s for 10 min, followed by exposure in a chamber at a temperature of 105 ° C for 8 min 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 minutes and at the same time, during the heat treatment, the jar 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

This mode provides significant savings of thermal 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 the 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 installing cans in a carrier, ensuring tightness and heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 140 ° C and a speed of 8-9 m / s for 10 minutes, followed by holding at a temperature of 105 ° C for 8 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, in each heat treatment process, the jar is 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.