RU2450560C2 - Cherry compote sterilisation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The jars filled with compote are put into the carrier providing for air-tightness. Then the jars filled with compote are preliminarily heated by way of showering with 60-65°C hot water during 3 minutes, sterilised in 75°C hot water during 3 minutes; then one proceeds with repeated showering with 85-90°C hot water during 3 minutes and sterilisation in 100°C hot water during 10 minutes with subsequent cooling in an atmospheric air flow at a rate of 2-3 m/s during 5 minutes, with continuation of cooling in an atmospheric air flow at a rate of 5-6 m/s with alternate application of a 65-70°C water film on the jar surface during 7 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: invention ensures significant saving of heat energy and water, the process duration reduction, the technological cycle continuality and the ready product quality enhancement.

1 ex

Description

The proposed method for the invention relates to the canning industry, and in particular to methods for sterilizing compote from cherries in cans SKO 1-58-200.

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

,

,

where 20 is the duration of heating the water in the autoclave to 100 ° C, min;

8-10 - the length of the period of own sterilization, min .;

20 - the duration of the cooling period, min;

118 - back pressure in the autoclave, kPa.

The disadvantages of this method are:

- long duration of the process;

- uneven heat treatment of the product;

- high consumption of thermal energy and water;

- the frequency of the technological cycle.

The aim of the proposed method is to save thermal energy and water, reducing the duration of the process, ensuring the continuity of the technological cycle and improving product quality.

This goal is achieved due to the fact that the cans with compote after seaming are installed in a special carrier that provides mechanical tightness, then the cans are pre-heated by hot water showering at a temperature of 60-65 ° C for 3 minutes, sterilization in hot water at a temperature of 75 ° C in for 3 minutes, repeated hot showering with a temperature of 85-90 ° C for 3 minutes, followed by sterilization in hot water at a temperature of 100 ° C for 10 minutes with further cooling in a stream of atmospheric air when it at a speed of 2-3 m / s for 5 min with continued cooling in a stream of atmospheric air at a speed of 5-6 m / s with alternately applying a water film at a temperature of 65-70 ° C on the surface of the can for 7 min, while in the process heat treatment cans are rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .

Hot water showering when transferring carriers with cans from one bath to another prevents the cans from compote from cooling in the areas of transition from one bath to cooling, and also helps to relieve temperature stresses at existing temperature differences in sterilization bathtubs and provides an opportunity to limit oneself to sterilizers equipped with two bathtubs for sterilization, which reduces their metal consumption and simplifies the design.

Step-by-step cooling of the cans, at the first stage slowly, in the air stream at a speed of 2-3 m / s, and with continued cooling at the second stage more intensively, in the air stream at a speed of 5-6 m / s and with the application of a water film on the surface of the can, acceleration of the cooling process, with a decrease in the lethal effect of temperature at product temperatures below 75-80 ° C, when the mortality rate is insignificant, as a whole provides an intensification of the cooling process with a simultaneous increase in the lethal effect.

An example implementation of the method.

After sealing, the cans with compote are installed in a carrier that provides mechanical tightness (preventing caps from breaking off during the heat treatment) and before being introduced into the bath, they are subjected to hot water tempering at a temperature of 65-60 ° C for 3 minutes, then placed in a hot water bath at a temperature of 75 ° C for 3 minutes After 3 minutes, the carrier with the jars is removed from this bath and, to prevent cooling of the cans with compote when transferring from one bath to another, they are subjected to repeated showering with hot water at a temperature of 85-90 ° C for 3 min and placed in the next bath with water at a temperature of 100 ° C for 10 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 continued cooling in the stream of atmospheric air at a speed of 5-6 m / s with alternately applying a water film at a temperature of 65- 70 ° C for 7 minutes Moreover, during the entire process of heat treatment, the cans rotate from the bottom to the lid with a frequency of 0.1 s ^-1 .

The salient features of the proposed method are: pre-heating the cans with the product by hot water stoving at a temperature of 60-65 ° C for 3 min before sterilization in the first bath at a temperature of 75 ° C for 3 min, re-hot potting with a temperature of 85-90 ° C for 3 minutes before sterilization in a second bath at a temperature of 100 ° C for 10 minutes, followed by cooling in a stream of atmospheric air at a speed of 2-3 m / s for 5 minutes with continued cooling in a stream of atmospheric air at speed of 5-6 m / s with alternately applying to the surface a water film banks temperature 65-70 ° C for 7 min and with the bottom cans rotate on the lid at a frequency of 0.1 s ^-1.

This mode provides industrial sterility of canned food, saving heat energy, water, as well as the ability to ensure the continuity of the technological cycle and improving the quality of finished products.

Literature

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

Claims (1)

A method of sterilizing canned compote from cherry, characterized in that the cans with compote are installed in a carrier that provides tightness, then they are preheated with stewed fruit by frying with hot water at a temperature of 60-65 ° C for 3 min, sterilization in hot water at a temperature of 75 ° C for 3 minutes, followed by repeated hot showering with a temperature of 85-90 ° C for 3 minutes and sterilization in hot water with a temperature of 100 ° C for 10 minutes, followed by cooling in a stream of atmospheric air at its speed of 2-3 m / s for 5 min, with continued cooling in the stream of atmospheric air at its speed of 5-6 m / s, with alternately applying a water film at a temperature of 65-70 ° C on the surface of the can for 7 min, in the process of heat treatment, the cans are rotated from the bottom to the lid with a frequency of 0.1 s ^-1 .