RU2644882C1 - Apple compote sterilization method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry. Cans with sterilized product after sealing are placed in an autoclave basket, which is lowered into an autoclave with water at a temperature of 60–65 °C, and the water in the autoclave is heated to 85 °C for 10 minutes. Further, the basket with the cans is turned upside down and the water in the autoclave is heated for 10 minutes to 100 °C followed by 10-minute holding at this temperature in this position and 10 minutes in the normal position. Water in the autoclave is then cooled for 18 minutes to 40 °C, while the cooling process after 9 minutes is continued in the inverted position of the cans.

EFFECT: invention allows to shorten the duration of heat treatment, reduce its non-uniformity and improve the quality of the finished product.

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Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing apple compote 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 - the duration of heating the water in the autoclave to 100 ° C, min; 25 - the duration of their 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:

- uneven heat treatment of canned food inside the sterilized container;

- long duration of the heat treatment process.

The technical result of the invention is aimed at reducing the duration of the heat treatment process, ensuring uniformity of heat treatment of the product in the bank and improving the quality of the finished product.

The specified technical result is achieved due to the fact that the jars with the product to be sterilized after sealing are placed in an autoclave basket, which is lowered into an autoclave with water at a temperature of 60-65 ° C and within 10 minutes the water in the autoclave is heated to 85 ° C, then the basket with banks turn upside down and continue heating the water in the autoclave for 10 minutes to 100 ° C, followed by exposure at this temperature for 10 minutes in this position and 10 minutes in the normal position, then the water in the autoclave is cooled for 18 minutes to 40 ° C , while percent cc after 9 min cooling was continued cans inverted position.

An example of the method

After sealing, the cans with canned food are placed in an autoclave basket equipped with a special lid, which prevents the cans from falling out of it when it is turned upside down. The basket is lowered into an autoclave with water at a temperature of 60-65 and for 10 minutes the water in the autoclave is heated to 85 ° C. Next, the basket with the cans is turned upside down and heating of the water in the autoclave is continued for 10 minutes to 100 ° C, followed by exposure at this temperature for 20 minutes, of which 10 minutes the cans are in one position and 10 minutes in the inverted. Next, the water in the autoclave is cooled for 18 minutes to 40 ° C, while in the cooling process after 9 minutes the autoclave baskets are turned back to their original position.

Turning baskets with banks upside down during the heat treatment process makes it possible to intensify the heat transfer process in banks by changing the position of the least warmed point of the can, i.e. half of the duration of the heat treatment process of the bank is heated in one position upside down, and the second half of the time upside down, which generally contributes to the intensification of the heat transfer process and ensuring the uniformity of heat treatment.

An essential distinguishing feature of the proposed method is that the heat treatment of canned food is carried out in two positions of the cans - bottom down and bottom up.

This mode provides uniform heat treatment, reducing the duration of heat treatment and improving the quality of finished products

Literature

1. A collection of technological instructions for the production of canned food, t. 2, M. Food industry. 1977.

2. Rogachev V.I., Babarin V.P. The location of the least heated point in the jar with the product // Canning and vegetable drying industry, 1973, No. 9. - S. 10-11.

3. Rogachev V.I., Babarin V.I. Sterilization of canned food in continuous apparatus. - M .: Food industry, 1978. - S. 247.

Claims (1)

A method of sterilizing apple compote, characterized in that the cans of the product after sealing are placed in an autoclave basket, which is lowered into an autoclave with water at a temperature of 60-65 ° C and for 10 minutes the water in the autoclave is heated to 85 ° C, then a basket with cans turn upside down and continue heating the water in the autoclave for 10 minutes to 100 ° C, followed by exposure at this temperature for 10 minutes in this position and 10 minutes in the normal position, then the water in the autoclave is cooled for 18 minutes to 40 ° C while the cooling process After 9 minutes, still upside down cans.