RU2556978C2 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for sterilisation of apple compote in jars SKO 1-82-500 involves heating process in 140°C air flow at a rate of 1.5-2 and 8-8.5 m/s during 6 and 12 minutes, respectively, with subsequent maintenance at a temperature of 105°C during 5 minutes and cooling in an atmospheric air flow at a rate of 7-8 m/sec during 5 minutes. Then one continues cooling in an atmospheric air flow with alternate application of a 65-70°C water film on the jar surface during 7 minutes. In the process of heating and cooling the jar is subjected to interrupted turning upside down with a frequency equal to 0.133 s^-1; maintenance is performed in a static state of the jars.

EFFECT: invention ensures significant saving of heat and electric energy, water and more complete preservation of biologically active components of the initial raw materials.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing apple compote 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:

where 20 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 disadvantages of this method are:

- long duration of the heat treatment process;

- uneven heat treatment of various layers of the product;

- 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; improving the structural and mechanical characteristics of the finished product; reducing the number of boiled fruits and fruits with cracked skin; saving heat and electric energy and water, as well as increasing the competitiveness of finished products.

The specified technical result is achieved due to the fact that according to the proposed method, cans with compote after seaming are installed in a carrier that provides mechanical tightness of the cans, and they are subjected to heat treatment in a stream of heated air with a temperature of 140 ° C and a speed of 1.5-2 m / s for 6 minutes 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 5 minutes in a chamber at a temperature of 105 ° C and cooling in a stream of atmospheric air at its speed 7-8 m / s in for 5 minutes, followed by further cooling in a stream of atmospheric air with alternately applying a water film with a temperature of 65-70 ° C for 7 minutes to the surface of the can, and the can is subjected to intermittent 2-to-3-min rotation during heating and cooling with the “bottom on the cover” with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes

An example of the method

Banks with compote after sealing installed in the vehicle, providing mechanical tightness (to prevent cap failure during heating) and placed in a chamber where the heated air circulates _{in the} temperature t = 140 ° C and a speed of 1.5-2 m / s, and for 6 minutes, the contents of the cans are heated at the same time for 2 to 3 minutes in intermittent rotation of the can from the “bottom to the lid” with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes, then the carrier with the cans is transferred for 12 minutes into the chamber, wherein the temperature of the heated air is circulated _in t = 140 ° C and a speed of 8-8.5 m / s, and for 12 minutes the contents of the cans are subjected to heating while 2 to 3 minutes intermittent rotation of the can from “bottom to cover” with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes, followed by exposure in the chamber at a temperature of 105 ° C for 5 min in the static state of the banks. After that, the banks are cooled in a stream of atmospheric air at a speed of 7-8 m / s for 5 minutes, followed by further cooling in a stream of atmospheric air with alternately applying a water film at a temperature of 65-70 ° C for 7 minutes, while the jar is also subjected to intermittent 2-x-3 min rotation from “bottom to cover” with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes.

The step-by-step heating with hot air with an increase in the air velocity at the second stage of heating contributes to the intensification of heat transfer, which decreases somewhat as the compote heats up due to a decrease in the temperature difference between the heat carrier (heated air) and the product.

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 the periodic holding of the cans in a static state, reduces the duration of the process of mechanical wiping of the fruits between themselves and the can walls, while ensuring uniform heat treatment, which helps to preserve them integrity, which ensures the improvement of structural and mechanical parameters of the finished product.

In addition, the 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 in a stream of heated air with a temperature of 140 ° C and speeds of 1.5-2 and 8-8.5 m / s, respectively, for 6 and 12 minutes, followed by exposure in the chamber for 5 minutes at a temperature of 105 ° C and cooling in a stream of atmospheric air at its speed of 7-8 m / s for 5 minutes with further continued cooling in a stream of atmospheric air with alternately applying a water film at a temperature of 65-70 ° C for 7 minutes , and at the same time the bank in Processes heating in a stream of heated air and cooling is subjected to intermittent 2-3-minute rotation with "bottoms on the lid" with a frequency of 0.133 s ^-1, and an interval of 2-3 min.

This mode ensures the industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conv. min [2], significant savings in heat energy and provides improved quality of the finished product by reducing the duration and ensuring the uniformity of heat treatment with partial rotation of the banks.

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 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 stepwise in a stream of heated air with a temperature of 140 ° C and speeds of 1.5-2 and 8 -8.5 m / s for 6 and 12 minutes, respectively, followed by exposure for 5 minutes in a chamber at a temperature of 105 ° C and cooling in a stream of atmospheric air at its speed of 7-8 m / s for 5 minutes with further continuation atmospheric cooling air with alternately applying a water film with a temperature of 65-70 ° C to the surface of the can for 7 minutes, while the can is subjected to intermittent 2-3-3 min rotation from the “bottom to the lid” with a frequency of 0.133 s ^{- 1} and at intervals of 2-3 minutes.