RU2450565C2 - Grapes compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves four-stage heating of grape compote in 55, 70, 85 and 100°C water for 5, 5, 5 and 6-8 minutes respectively with cooling performed in an atmospheric air flow at a rate of 2-3 m/s during 5 minutes with subsequent cooling performed in an atmospheric air flow at a rate of 4-5 m/s with alternate application of a 65-70°C water film on the jar surface during 7 minutes; during heat treatment process the jar is turned upside down with a frequency equal to 0.1 s^-1 .

EFFECT: method ensures finished products quality improvement, reduced process time and thermal energy saving.

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Description

The invention relates to the canning industry and it can be used for sterilization of compote from grapes in cans 1-82-350.

Sources, which were searched by this method, showed that the prototype of the proposed method is a method of sterilizing compote from grapes [1], according to which the cans after seaming are installed in a special carrier that provides mechanical tightness of the cans and are preheated in a water bath with a temperature equal to 55 ° C for 5 min, followed by transfer to baths with water at a temperature of 70 ° C for 5 min, 85 ° C for 5 min and 100 ° C for 10-12 min, followed by cooling in a stream of atmospheric air at its speed of 4-5 m / s for 15 minutes, and during the heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

The disadvantages of this method are:

- long duration of the process;

- high consumption of thermal energy.

The aim of the proposed method is to save thermal energy, water, reducing the duration of the process and thereby improving the quality of the finished product.

This goal 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 a bath with water at a temperature of 55 ° C for 5 minutes, followed by transfer to a bath with water at a temperature of 70 ° C for 5 minutes, 85 ° C for 5 minutes and 100 ° C for 6-8 minutes, followed by cooling in a stream of atmospheric air at a speed of 2-3 m / s for 5 minutes and further cooling in a stream of atmospheric air with a speed of 4 -5 m / s with alternating m by applying a water film with a temperature of 65-70 ° C on the surface of the can for 7 minutes, while the can rotates from the bottom to the lid during the heat treatment at a frequency of 0.1 s ^-1 .

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing the caps from breaking off during the heat treatment), and placed in a hot water bath at 55 ° C for 5 minutes. After 5 minutes, the carrier with the jars is transferred to a bath of water at a temperature of 70 ° C for 5 minutes, then to a bath of water at a temperature of 85 ° C for 5 min, followed by transfer to a bath of water at a temperature of 100 ° C for 6-8 minutes. After this time, the banks are cooled in the stream of atmospheric air at a speed of 2-3 m / s for 5 minutes, with further continued cooling in the stream of atmospheric air at a speed of 4-5 m / s with alternately applying a water film at a temperature of 65-70 ° C for 7 min, while the can during the heat treatment rotates from the bottom to the lid with a frequency of 0.1 s ^-1 .

The use of stepwise cooling of compote, slowly at the initial stage, in the flow of atmospheric air at a speed of 2-3 m / s, at high product temperatures, when the sterilizing effect of the temperature is significant, due to the large values of the lethality coefficient and more intensive cooling, at product temperatures, less than 80-85 ° C, when the sterilizing effect of temperature is insignificant, with air at a speed of 4-5 m / s and simultaneously applying a water film to the surface of the jar, it allows to increase the sterilizing effect of IRS cooling and thereby reduce the duration of the heating period. This method of cooling allows more fully use the sterilizing effect of temperature in the cooling period, while reducing the duration of the heating period.

Salient features of the proposed method are: four-stage compote heating in water at temperatures of 55, 70, 85 and 100 ° C, respectively, 5, 5, 5 and 6-8 minutes, followed by cooling in the stream of atmospheric air at a speed of 2-3 m / s for 5 minutes with further cooling continued in the stream of atmospheric air at its speed of 4-5 m / s with alternately applying a water film at a temperature of 65-70 ° C to the surface of the can for 7 minutes, while the can rotates from bottom to bottom during heat treatment cover with a frequency of 0.1 s ^-1 .

The total duration of the sterilization process according to the proposed method is 33-35 minutes, which is 7 minutes less compared to the prototype.

This mode provides a reduction in the duration of the process and thereby improving the quality of the finished product and saving heat energy.

Literature

1. A method of sterilizing compote from grapes. RF patent No. 2367299. / Akhmedov M.E., Ismailov T.A., Bull. 26 dated 09/20/2009.

Claims (1)

A method of sterilizing compote from grapes, characterized in that after seaming, the cans are installed in a carrier providing mechanical tightness of the cans and subjected to heating in water at a temperature of 55 ° C for 5 minutes, followed by transfer to water at a temperature of 70 ° C for 5 minutes, and then into water with a temperature of 85 ° C for 5 minutes and 100 ° C for 6-8 minutes, after which it is cooled in a stream of air at a speed of 2-3 m / s for 5 minutes, with further cooling continued in a stream of atmospheric air at its speed is 4-5 m / s with alternate application on the surface The surface of the can of a water film with a temperature of 65-70 ° C for 7 min, while the can rotates from the bottom to the lid during the heat treatment with a frequency of 0.1 s ^-1 .