RU2597813C2 - Method for sterilization of peach compote without kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method for sterilization of peach compote without kernels in jars involves heating process in an air flow at 120 and 160 °C at the rates of 1.5-2 m/sec and 8-8.5 m/sec during 10 and 8 minutes respectively with subsequent maintenance at the temperature of 105 °C during 3 minutes and cooling in an atmospheric air flow with the temperature of 20-25 °C and the rate of 5-6 m/sec during 15 minutes. During the whole heat treatment process the jars are subjected to interrupted 2-3-minutes rotation upside down with the frequency of 0.133 sec^-1 every 2-3 minutes.

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

1 cl, 1 ex

Description

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

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

where 20 is the duration of heating the water in the autoclave to 100 ° C, min; 20 - the duration of their own sterilization, min; 20 - cooling duration, 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:

- 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 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 they are heated in a stream of heated air at a temperature of 120 ° C and a speed of 1.5-2 m / s for 10 min , with continued heating in a stream of heated air with a temperature of 160 ° C and a speed of 8-8.5 m / s for 8 minutes, followed by exposure for 3 minutes in a chamber at a temperature of 105 ° C and cooling in a stream of atmospheric air with a temperature of 20 -25 ° C and speed w 5-6 m / s for 15 min, and during the heat treatment process banks subjected to a 2-3 minute intermittent rotation with the "bottoms on the lid" with a frequency of 0.133 s ^-1 at intervals of 2-3 minutes.

An example of the method

Banks 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 = 120 ° C and a speed of 1.5-2 m / s, and for 10 minutes the contents of the cans are subjected to heating, while the can is subjected to intermittent 2-3-minute rotation from “bottom to cover” with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes, then the carrier with the cans is transferred for 8 minutes into the chamber wherein the temperature of the heated air is circulated t _B = 160 ° C and 8-8.5 m / s, and for 8 minutes the contents of the cans are subjected to heating, followed by exposure in the chamber at a temperature of 105 ° C for 3 minutes, to ensure the required sterilizing effect, while the can is also subjected to intermittent 2-3 -minute rotation from "bottom to cover" with a frequency of 0.133 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 15 minutes while intermittently rotating for 2-3 minutes from bottom to top with a frequency of 0.133 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 120 to 160 ° C and the speed from 1.5-2 to 8-8.5 m / s, helps to intensify heat transfer, which decreases somewhat as the compote heats up 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 can and significantly reduces the mechanical rubbing of the fruits in the can, 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 sequentially in a stream of heated air with a temperature of 120 ° C and a speed of 1.5-2 m / s and 160 ° C and a speed of 8-8.5 m / s, respectively, for 10 and 8 minutes followed by exposure in the chamber for 3 minutes at a temperature of 105 ° 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 15 minutes, and during the whole heat treatment process banks are subjected to intermittent 2-3-minute rotation from "bottom to a bob "with a frequency of 0.133 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 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 120 ° C at a speed of 1.5-2 m / s for 10 min and 160 ° C at a speed of 8-8.5 m / s for 8 min, followed by exposure at a temperature of 105 ° C for 3 min and cooling in a stream of atmospheric air with a temperature of 20-25 ° C and a speed of 5-6 m / s for 15 min, and at the same time, during the entire process of heat treatment, the banks are subjected to intermittent 2-3- minute rotation from the bottom to the cover with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.