RU2459536C1 - Method for sterilisation of peach compote with kernels - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120°C air flow at a rate of 3.5-4 m/s during 13 minutes and in 100°C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilization of peach compote with pits 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:

where 20 is the duration of heating the water in the autoclave to 100 ° C, min; (20-25) - duration of own sterilization, min; 20 - cooling time, 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:

- the long duration of the heat treatment process, which affects the quality of the finished product;

- uneven heat treatment of different layers of the product in the bank (the temperature difference between the central and peripheral layers reaches 5-6 ° C and, accordingly, the magnitude of the sterilizing effects are not the same; the peripheral layers receive excessive heat);

- high consumption of thermal energy and water.

The aim of the proposed method is to reduce the duration of the heat treatment process, save heat energy and water, and improve the quality of the finished product.

This goal 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 are heated in a stream of heated air at a temperature of 120 ° C and a speed of 3.5-4 m / s for 13 min followed by transfer to a bath with water at a temperature of 100 ° C for 15 min and cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, and while the heat treatment in a stream of heated and atmospheric air, the banks rotate with " bottom on k yshku "with a frequency of 0.133 s ^-1.

An example implementation 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 t _in = 120 ° C and a speed of 3.5-4 m / s, and for 13 minutes, the contents of the cans are heated to 80 ° C, then the carrier with the cans is transferred for 15 minutes into a hot water bath at a temperature of 100 ° C, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, and while in the process of heat treatment in the stream heated and air cans are rotated to the "bottoms on the lid" with a frequency of 0.133 s ^-1.

Preheating the cans with compote in a stream of heated air prevents thermal battle during sterilization in a bath with water at a temperature of 100 ° C, and the use of hot water in the second stage of heating provides an intensification of the heat treatment process, since the heat transfer coefficient of water is several times higher than air . The rotation of the cans during heating in a stream of heated air and when cooled by atmospheric air significantly reduces the unevenness of the heat treatment of canned food.

The salient features of the proposed method are: the compote is heated in a stream of heated air at a temperature of 120 ° C and a speed of 3.5-4 m / s for 13 min, followed by heating in a bath with water at a temperature of 100 ° C for 15 min, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, and while in the process of heat treatment in a stream of heated and atmospheric air, the cans rotate from the “bottom to the lid” with a frequency of 0.133 s ^-1 .

The mode provides industrial sterility of canned food, which is confirmed by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 conventional. min [2].

In addition, the proposed method in comparison with the prototype provides significant savings in thermal energy, completely eliminates the use of water in the process of heat sterilization and provides improved quality of the finished product by reducing the duration and ensuring uniformity of heat treatment.

Literature

1. A collection of technological instructions for the production of canned food. T.2. - M.: Food Industry, 1977.

2. B.L. Flaumenbaum. Basics of food preservation. M .: Light and food industry, 1982.

Claims (1)

A method of sterilizing compote from peaches with pits, including heating and cooling processes, characterized in that the compote is heated sequentially in a stream of heated air with a temperature of 120 ° C and a speed of 3.5-4 m / s for 13 minutes and in hot water with a temperature of 100 ° C for 15 minutes with further cooling in a stream of atmospheric air at a speed of 7-8 m / s for 15 minutes, and during the heat treatment in a stream of heated and atmospheric air, the cans rotate from the bottom to the lid with a frequency of 0.133 s ^-1 .