RU2585351C2 - Apple compote sterilisation method - Google Patents

Abstract

FIELD: heating; food industry.

SUBSTANCE: method involves putting jars into carrier ensuring air-tightness, heating compote in air flow at 140 °C and rate of 1.5-2 m/s for 24 minutes with subsequent maintenance at a temperature of 95 °C for 8-15 minutes and cooling in air flow temperature of 20-25 °C and rate of 7-8 m/s for 18 minutes, during each heat treatment jar is subjected to intermittent 2-3-minute turning upside down with frequency of 0.166 s^-1 every 2-3 minutes.

EFFECT: reducing process duration.

1 cl

Description

 The invention relates to the canning industry, and in particular to methods for sterilizing apple compote in cans SKO 1-82-1000.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of 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:

$$\frac{(\mathrm{fifteen}-25)-(\mathrm{twenty}-35)-25}{\mathrm{one\; hundred}}\cdot 118\mathrm{to}P\mathrm{but}$$

where (15-25) - the duration of heating the water in the autoclave to 100 ° C, min; (20-35) - duration of own sterilization, min; 25 - cooling time, min; 118 - back pressure in the autoclave, kPa; 100 - sterilization temperature, ° C.

The disadvantages of this method are:

- high consumption of thermal energy;

- reduction in the quality of finished products due to the high temperature of the product (destruction of biologically active components contained in the feedstock) and the deterioration of organoleptic characteristics of the finished product.

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 carrier that provides mechanical tightness of the cans, and subjected to heating in a stream of heated air at a temperature of 140 ° C and a speed of 1.5-2 m / s for 24 min subsequent exposure in the chamber at a temperature of 95 ° C for 8-15 minutes and further cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 18 minutes, while in each processing the banks are subjected to intermittent 2-3 minute increments with the bottom lid at a frequency of 0.166 s ^-1 at intervals of 2-3 minutes.

An example 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 = 140 ° C and a speed of 1.5-2 m / s, and for 24 minutes the contents of the cans are subjected to heating, while the can is subjected to intermittent 2-3-minute rotation 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 for 8-15 minutes into the chamber with a temperature of 95 ° C, while the jar is also subjected to pre jerky 2-3-minute rotation from the bottom to the cover with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes. After that, the cans are cooled in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 18 minutes with simultaneous intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.166 s ^-1 with an interval of 2 -3 min.

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, 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 a speed of 1.5-2 m / s for 24 minutes, followed by exposure in the chamber for 8-15 minutes at a temperature of 95 ° C followed by cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 18 minutes, and during this process, the cans are subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.166 s ^-1 with an interval 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 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 in an air stream at a temperature of 140 ° C and a speed of 1.5-2 m / s for 24 minutes, followed by exposure at a temperature of 95 ° C for 8-15 minutes and cooling in a stream of air with a temperature of 20-25 ° C and a speed of 7-8 m / s for 18 minutes, while the jar is subjected to heat treatment in each process intermittent 2-3 minute rotation from bottom to cr a mouse with a frequency of 0.166 s ^-1 with an interval of 2-3 minutes.