RU2448543C2 - Sweet cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, to a method for sterilisation of sweet cherry compote in jar SKO 1-82-1000. The compote is consequently heated in a heated air flow with temperature equal to 120°C at a rate of 1.5-2 m/s during 22 minutes and in 100°C hot water during 15 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. The jar is turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention allows to decrease thermal treatment process duration, to increase finished product quality with simultaneous saving of thermal energy and water.

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Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing sweet compote in cans SKO 1-82-1000.

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 25 is the duration of heating the water in the autoclave to 100 ° C, min; (30-35) - the duration of the actual sterilization, min; 25 - 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 heat treatment process, which affects the quality of the finished product;

- uneven heat treatment;

- 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 they are heated in a stream of heated air with a temperature of 120 ° C and a speed of 1.5-2 m / s for 22 minutes, then in a bath with water at a temperature of 100 ° C for 15 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 minutes, while the can is rotated from the bottom to the lid with a frequency of 0.166 s during heat treatment ^{- 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 with a temperature of t _in = 120 ° C and a speed of 1.5-2 m / s, and for 22 minutes the contents of the cans are heated to 80 ° C, then the carrier with the cans is transferred for 15 minutes in a hot water bath at a temperature of 100 ° C min, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 min, while the bank in the process of heat treatment tissue rotates from the bottom to the cover with a frequency of 0.166 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 at a temperature of 100 ° C 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 the heat treatment process significantly reduces the unevenness of the heat treatment of canned food and ensures uniform heating.

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 1.5-2 m / s for 22 minutes, followed by heating in a bath with water at a temperature of 100 ° C for 15 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 minutes, while the can during the heat treatment rotates from the bottom to the lid with a frequency of 0.166 s ^-1 .

The total duration of the sterilization process according to the proposed method is 57 minutes, i.e. the duration of sterilization is reduced by 21-26 minutes compared with the prototype. This mode ensures the 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 and water during the cooling process and provides improved quality of the finished product by reducing the duration and ensuring uniform heating.

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 cherries, 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 1.5-2 m / s for 22 minutes and in hot water with a temperature of 100 ° C for 15 minutes, followed by cooling in a stream of atmospheric air at a speed of 7-8 m / s for 20 minutes, while the can during the heat treatment rotates from the bottom to the lid with a frequency of 0.166 s ^-1 .