Method for sterilisation of peach compote with kernels

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 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 0.33 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.

 

The present invention relates to the canning industry, and in particular to methods of sterilization compote of peaches with seed banks SKO 1-82-3000.

The sources that were searched in this way showed that the prototype of the proposed method is a method of sterilization of compotes [1], the essence of which is that make sure that rolled banks are placed in a sterilization apparatus (autoclave and subjected to heat treatment by mode:

where: 30 - duration of heating water in an autoclave to 100C, min; 45 - duration self-sterilizing, min; 30 - duration cooling, min; 118 - pressure autoclave, kPa; 100 - temperature sterilization, C.

The disadvantages of this method are:

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

the non - uniformity of heat treatment of various layers of the product in the Bank (the temperature difference between the Central and peripheral layers reaches 15-17C and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers receive excessive exposure to heat);

- high consumption of heat energy and water.

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

This goal is achieved due to the fact that the proposed method banks after closing set in a special carrier that provides mechanical integrity of cans, and subjected to heating in a stream of heated air temperature of 150C and a speed of 1.5-2 m/C for 26 min, followed by transfer to the water bath temperature 100C for 25 min and cooled in a stream of atmospheric air speed of 7-8 m/s for 30 minutes, and in the process of heat treatment in a stream of heated and air banks rotate with the bottom on the cover of" with a frequency of 0.33 s-1.

An example of the method

Banks with compote after sealing cap installed in the media, providing mechanical integrity (to prevent breakdown cover in the heating process), and placed in a chamber, where it circulates the heated air temperature tin=150C and a speed of 1.5-2 m/s, and for 26 min the contents of the cans are heated to 80C, then the carrier with the banks transferred to 25 minutes in a tub of hot water temperature of 100C and then cooled in a stream of atmospheric air speed of 7-8 m/s for 30 min and in the process of heat treatment in a stream of heated and air banks rotate with the bottom on the cover" a frequency of 0.33 s-1.

Prewar thelen heating cans of soup in the flow of heated air serves to prevent the heat of the battle when sterilization in a water bath temperature of 100C, and the use of the second stage of heating hot water temperature 100C provides the intensification of the process of heat treatment, since the heat transfer coefficient of water is several times higher than air.

And the rotation of the cans in the process of heating in a stream of heated air and cooled air substantially reduces the unevenness of thermal processing of canned foods, and ensures uniformity.

Salient features of the proposed method are: heating of the juice is carried out in a stream of heated air temperature of 150C and a speed of 1.5-2 m/C for 26 min with continued heating in a water bath temperature of 100C for 25 min and then cooled in a stream of atmospheric air at the speed of 7-8 m/s for 30 min and banks in the process of heat treatment in a stream of heated and air rotating with the bottom on the cover of" with a frequency of 0.33 s-1.

This mode provides the industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which is the standard value of 150-200 srvc. min [2].

In addition, the proposed method is compared with the prototype provides a significant saving of thermal energy, completely eliminates the use of water in the cooling process and enhance the quality of the finished product by reducing the duration and ensure uniform heat treatment.

Literature

1. A collection of technological instructions for canning. Vol.2 - M: Food industry, 1977.

2. Belflower basics of canning food. M: Light and food industry, 1982.

Sterilization method compote of peaches with bones, including the processes of heating and cooling, characterized in that the heating of the compote carried out sequentially in the flow of heated air temperature of 150C and a speed of 1.5-2 m/C for 26 min in a hot water temperature of 100C for 25 min and then cooled in a stream of atmospheric air speed of 7-8 m/s for 30 min, while in the process of heat treatment in a stream of heated and air banks rotate with the bottom on the cover with a frequency of 0.33 s-1.



 

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FIELD: food industry.

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1 ex

FIELD: food industry.

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1 ex

FIELD: food industry.

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1 ex

FIELD: food industry.

SUBSTANCE: fruits are poured with 80C hot water for 2-3 min with subsequent water replacement with 95-97C syrup. The jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated by way of sequential staged showering with 80C water during 5 minutes and with 100C water during 15 minutes. The jars are cooled by way of spaying with 80C water during 5 minutes, with 60C water during 5 minutes and with 40C water during 6 minutes; during the whole heat treatment process the jars are turned upside down with a frequency equal to 0.15 s-1.

EFFECT: invention ensures preservation of natural components of the raw material, reduction of boiled fruits quantity, reduction of the residual air quantity in the jar before sealing, prevention of the jars breakage, enhancement of nutritive value of the product due to more complete preservation of biologically active components of the raw material, reduction of prime cost and enhancement of the ready product competitiveness.

1 ex

FIELD: food industry.

SUBSTANCE: fruits are poured with 80C hot water for 2-3 min with subsequent water replacement with 95-97C syrup. The jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated by way of sequential staged showering with 80C water during 4 minutes and with 100C water during 10 minutes. The jars are cooled by way of spaying with 80C water during 4 minutes, with 60C water during 4 minutes and with 40C water during 4 minutes; during the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.

EFFECT: invention ensures preservation of natural components of the raw material, reduction of boiled fruits quantity, reduction of the residual air quantity in the jar before sealing, prevention of the jars breakage, enhancement of nutritive value of the product due to more complete preservation of biologically active components of the raw material, reduction of prime cost and enhancement of the ready product competitiveness.

1 ex

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SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 120C air flow at a rate of 8.5-9 m/s during 20 minutes and in 100C water during 35 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 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 0.33 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.

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SUBSTANCE: one should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product.

EFFECT: higher efficiency.

2 tbl

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