RU2597816C2 - 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 130 °C and the rate of 3.5-4 m/sec during 23 minutes with subsequent maintenance during 12-15 minutes at the heated air temperature of 100 °C and cooling in an atmospheric air flow with the temperature of 20-25 °C and the rate of 6-7 m/sec during 16 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 every 2-3 minutes. Maintenance is performed in a static state of the jars.

EFFECT: invention ensures significant saving of thermal energy and water and higher finished products quality.

1 cl, 1 ex

Description

The proposed method for 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:

$$\frac{\mathrm{twenty}-\left(25-\mathrm{thirty}\right)-\mathrm{twenty}}{\mathrm{one\; hundred}}\cdot \mathrm{to}P\mathrm{but}$$

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:

- the long duration of the process and the unevenness of the heat treatment of various layers of the product in the bank;

- deterioration of the structural and mechanical characteristics of the finished product 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 skin and thereby improving the structural and mechanical characteristics of the product; saving heat and electricity and water, and increasing competitiveness.

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 special carrier that provides mechanical tightness of the cans and are heated in a stream of air with a temperature of 130 ° C and a speed of 3.5-4 m / s for 23 minutes with 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 12-15 minutes in a chamber with heated air at a temperature of 100 ° C static state of cans and refrigerated occur during the air stream with a temperature of 20-25 ° C and a speed of 6-7 m / s for 16 minutes and at the same time the bank is also subjected to a 2-3 minute intermittent rotation with the "bottoms on the lid" 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 = 130 ° C and a speed of 3.5-4 m / s, and for 23 minutes the contents of the cans are subjected to heating with a 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 temperature of 100 ° C for 12-15 minutes, where the bank they are kept in a static state with subsequent transfer to a cooling chamber, where for 16 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 “bottom to bottom” cover ”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 a stream of air with a temperature of 130 ° C and a speed of 3.5-4 m / s for 23 min with a simultaneous 2-3-minute intermittent 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, holding in a chamber at a temperature of 100 ° C for 12-15 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 / with for 16 minutes and intermittent 2-3-minute rotation of the cans from “bottom to cover ”with a frequency of 0.133 s ^-1 with an interval of 2-3 minutes.

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 holding the cans in a static state prevents the process of mechanical rubbing of the 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.

In addition, the intermittent rotation of the cans saves the energy spent on rotating the cans, while ensuring uniformity and intensification of the heat treatment process.

The mode provides industrial sterility of canned food, saving heat and electric energy, completely eliminates the use of water in the process of thermal sterilization and increasing 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 heating, aging and cooling processes, characterized in that the compote is heated in an air stream at a temperature of 130 ° C and a speed of 3.5-4 m / s for 23 minutes with 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 12-15 minutes in a chamber with heated air at a temperature of 100 ° C in a static state of cans and cooling in a stream of atmospheres air at a temperature of 20-25 ° C and a speed of 6-7 m / s for 16 minutes, while the jar is also subjected to intermittent 2-3-minute rotation from the bottom to the lid with a frequency of 0.133 s ^-1 and an interval of 2-3 minutes .