RU2624666C2 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: jars after sealing are put into a special carrier and subjected to pre-heating in the first bath with water at the temperature of 60°C for 8 min. Then the jars are transferred into the second and the third baths with water at the temperature of 80°C for 8 min, 100°C for 8 min, respectively, and into the fourth bath with the solution of calcium chloride with the temperature of 120°C for 15 min. The subsequent cooling is carried out in the third, the second and the first baths with water at the temperatures of 100, 80 and 60°C for 8, 8 and 8 min, respectively. The cooling is continued in the fifth bath at the water temperature equal to 40°C during 10 minutes. During the heat treatment process, the jar is turned upside down with the frequency equal to 0.33 s^-1.

EFFECT: simplifying the compote sterilisation process.

1 cl

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing sweet compote in cans SKO 1-82-3000.

Sources that were searched by this method showed that the prototype of the proposed method is a method of sterilizing canned "Compote of cherries" in an autoclave [1] according to the mode

where 30 is the duration of the period of heating the water to 100 ° C, min;

50 - the length of the period of its own sterilization at 100 ° C, min;

30 - the duration of the cooling period, min;

100 ° C - sterilization temperature, ° C;

118 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

- long duration of the process of heat treatment of the product;

- uneven heat treatment of the product in 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; simplifying the process of implementing the method and apparatus design for its implementation, saving heat 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 the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in the first bath with water at a temperature of 60 ° C for 8 minutes, followed by transfer to the second and third baths with water, respectively 80 ° C for 8 min, 100 ° C for 8 min and a fourth bath with a solution of calcium chloride with a temperature of 120 ° C for 15 min, followed by cooling in the third, second and first baths with water and 100, 80 and 60 ° C for 8, 8 and 8 minutes, respectively, and continued cooling in the fifth bath at a water temperature of 40 ° C for 10 minutes, while during the heat treatment the jar is rotated from the bottom to the lid with a frequency of 0, 33 s ^-1 .

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from tearing off during heat treatment) and placed in a hot water bath at 60 ° C for 8 minutes. After 8 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 80 ° C for 8 minutes, then to a bath of water at a temperature of 100 ° C for 8 minutes and with a solution of calcium chloride at a temperature of 120 ° C for 15 minutes. After this time, the banks are cooled in the same baths: in the third bath at a water temperature of 100 ° C for 8 min, in the second bath at a water temperature of 80 ° C for 8 min and in the first bath for 8 min at a water temperature of 60 ° C, in which the next batch of cans is simultaneously heated, with further cooling continued in the fifth bath at a water temperature of 40 ° C for 10 min, and during the heat treatment, the can is rotated from the bottom to the lid at a frequency of 0.33 s ^-1 .

The use of stepwise cooling of compote in the same bathtubs where heating is carried out helps to simplify the heat treatment process and the design of the sterilization apparatus, provides significant savings in heat energy and water, since with this design of heat treatment, canned food is used in the first and second baths the heat given off by banks cooled in the same baths that have already undergone heat treatment. And water for cooling is consumed only in the last bath.

Salient features of the proposed method are: four-stage heating of compote in water at temperatures of 60, 80, 100 and a solution of calcium chloride at a temperature of 120 ° C, respectively, 8, 8, 8 and 15 minutes, followed by four-stage cooling for 8, 8, 8 and 10 minutes, and while the processes of heating and cooling cans, in addition to the last stages of heating and cooling, are carried out simultaneously in the same bathtubs.

This mode provides significant savings in thermal energy, water, reducing the process time and thereby improving the quality of the finished product.

Literature

1. Collection of technological instructions for the production of canned food, t-2, M., 1977

Claims (1)

A method of sterilizing compote from cherries, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans, and stepwise heating is carried out simultaneously in baths with water at temperatures of 60, 80, 100 ° C and in a bath with a solution of calcium chloride with a temperature of 120 ° C for 8, 8, 8, and 15 minutes, respectively, of some cans and cooling others in the same bathtubs with water at temperatures of 100, 80, and 60 ° C for 8, 8, and 8 minutes with continued cooling in another bath at a water temperature of 40 ° C for 10 min and at the same time in essays heat treatment jar is rotated with the bottom cover at a frequency of 0.33 sec ^-1.