RU2597810C2 - Method for sterilization of pear and quince compote - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method for sterilization of pear and quince compote in jars involves heating process in an air flow with the temperature of 140 °C and the rate of 6-7 m/sec during 15 minutes with subsequent maintenance during 20-25 minutes at the heated air temperature of 95 °C and cooling in an atmospheric air flow with the temperature of 20-25 °C and the rate of 6-7 m/sec during 15 minutes. In the processes of heating and cooling the jars are subjected to interrupted 2-3-minutes rotation upside down with the frequency of 0.133 sec^-1. Maintenance is performed in a static state of the jars.

EFFECT: invention ensures preservation of the fruit integrity and significant saving of thermal energy and water.

1 cl, 1 ex

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

- a long process time and uneven heat treatment of different layers of the product in the jar (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 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 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 with compote after seaming are installed 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 6-7 m / s for 15 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 20-25 minutes in a chamber with heated air at a temperature of 95 ° C in a static state of the cans and cooling m in the air stream with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, and thus 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 intervals 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 at a temperature of t _B = 140 ° C and a speed of 6-7 m / s, and for 15 minutes, the contents of the cans are subjected to heating with simultaneous intermittent 2-3-minute 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 20-25 minutes where you cans They are kept in a static state with subsequent 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 at a temperature of 140 ° C and a speed of 6-7 m / s for 15 minutes while the cans are intermittently rotated from bottom to bottom for 2-3 minutes at 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 20-25 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 cans prevents the process of mechanical rubbing of fruits among themselves, which helps to preserve their integrity and save energy spent on rotating cans, and reducing the duration of the process contributes to a more complete conservation of biologically active components contained in the feedstock.

This mode ensures the industrial sterility of canned food, 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 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 6-7 m / s for 15 minutes, followed by exposure at a temperature of 95 ° C for 20-25 minutes and cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 6-7 m / s for 15 minutes, and while heating and cooling the jar is subjected to intermittent 2-3 minutes rotation with the bottom lid at a frequency of 0.133 s ^-1 at intervals of 2-3 minutes.