Method for sterilisation of peach compote with kernels

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150°C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100°C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

 

The invention relates to the canning industry, and in particular to methods of production compote of peaches with seed banks SKO 1-82-1000.

The sources that were searched in this way showed that the prototype of the proposed method is a method of sterilization of compotes [1], which includes heating of the compote in a stream of heated air temperature of 150°C and a speed of 8.5-9 m/s for 10 min and then cooled in a stream of atmospheric air at a speed of 6-7 m/s for 15 min with rotation of the cans from the bottom on the cover with a frequency 0,166 with-1.

The disadvantages of this method are:

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

- the complexity of the technical implementation of the process of heat transfer that requires the provide in the chamber for heat sterilization of the required parameters of heated air (speed, temperature).

The technical result of the invention is directed to a method of production of juice, providing a reduction in the duration of the process, improving quality, preventing the heat of the battle cans and simplify the implementation process and the design of the device.

This technical result is achieved due to the fact that the proposed method banks after closing set in special the social media providing mechanical integrity of cans, and subjected to heating in a stream of heated air temperature of 150°C and a speed of 8.5-9 m/s for 8 min, followed by transfer to the water bath temperature 100°C for 18-20 min and cooled in a stream of atmospheric air at a speed of 7-8 m/s for 20 minutes, and in the process of heat treatment in a stream of heated and air banks rotate with the bottom on the cover with a frequency 0,166 with-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 tB=150°C and a speed of 8.5-9.0 m/s, and for 8 min the contents of the cans are heated to 80°C With rotation of the cans with a frequency 0,166 with-1, then continue to heat the juice in the tub with hot water at 100°C for 18-20 minutes in a static condition of the cans and then cooled in a stream of atmospheric air at a speed of 7-8 m/s for 20 min while rotating cans frequency 0,166 with-1.

Salient features of the proposed method are complex stepwise heating of the compote in a stream of heated air temperature tB=150°C and a speed of 8.5-9.0 m/s for 8 mi is while rotating cans with continued heating in a hot water temperature of 100°C for 18-20 minutes in a static condition of the cans and then cooled in a stream of atmospheric air with the rotation of banks.

The use of pre-heating of the compote in a stream of heated air provides the ability, without causing heat of battle, to carry out heating of the compote hot water temperature is 100°C, which also provides the opportunity to simplify the process of heat treatment and the design of the device for heat sterilization, in addition, heat treatment with hot water at 100°C in static state provides a more complete preservation of the structural-mechanical indicators of the quality of the finished product.

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. minutes

In addition, the proposed method is compared with the prototype provides significant savings in thermal energy and water during heat sterilization and improves the quality of the finished product by reducing the duration and ensure uniform heat treatment.

Literature

1. RF patent №2388379 from 10.05.2010,

Sterilization method compote of peaches with bones, characterized by the fact that banks roll, set in the media, ensuring the mechanical integrity of cans, and subjected to heating in an air stream temperature of 150°C and a speed of 8.5-9.0 m/s during the 8 min with continued heating in a bath of hot water at 100°C for 18-20 min and then cooled in a stream of atmospheric air speed of 7-8 m/s for 20 min, however, in the process of heat treatment in a stream of heated atmospheric air, banks rotate with frequency 0,166 with-1.



 

Same patents:

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 150°C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100°C 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.

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 8.5-9 m/s during 9 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.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

The invention relates to techniques for aseptic canning of milk, juices and extracts

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 120°C air flow at a rate of 1.5-2.0 m/s during 22 minutes and in 100°C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 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 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

FIELD: food industry.

SUBSTANCE: method for production of dry vegetable puree involves raw materials washing, peeling, rinsing, cutting, cooking, mashing and drying. The raw material is represented by girasol tubers combined with potatoes at a ratio of 1:(0.1-10). The raw material tubers undergo steam cleaning, treatment with a solution of citric and ascorbic acids and slicing. Cooking is performed in various vessels with boiled water draining. Then the raw materials are mixed and milled into puree; 0.1% of fats are added to the puree; the produced puree is delivered into a single-mill rotary drum dryer with simultaneous separation of the remaining buds and peel. The produced mixture is additionally dried till production of grit powder with moisture content equal to 8-15%.

EFFECT: invention allows to enhance the ready product quality due to improvement of organoleptic and culinary properties of combined various food products and to expand the range of products intended for usage for dietary and preventive purposes.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to the field of the preserved appetisers production technology and refers to fancy vegetable paste production method. The described method envisages recipe components preparation, carrots, white vegetables and bulb onions cutting, sauteing in vegetable oil and milling, greens milling, the listed components mixing with tomato puree, sweet pepper puree, salt and hot black pepper, the produced mixture homogenisation, packing, sealing and sterilisation, the recipe components mixing (while being heated); while mixing, one additionally uses sunflower flour that has been poured with drinking water (before mixing) and maintained for swelling.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry, in particular, to the method of sterilisation of peach compote with kernels in jars SKO 1-82-1000. The method involves sequential heating of compote in a 130°C air flow at a rate of 3.5-4 m/s during 12 minutes and in 100°C water during 20 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 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 0.166 s-1.

EFFECT: proposed method ensures significant saving of thermal energy and water, the heat treatment process duration reduction and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. Recipe components are prepared. One performs lagenaria and green tomatoes cutting, soft cooking with acute steam, grinding and boiling out under vacuum. Carrots and bulb onions are cut, sauteed in vegetable oil and milled. Greens are milled. Sunflower flour is poured with drinking water and maintained for swelling. One mixes of the listed components (while heated) with tomato paste, salt, hot black pepper and allspice. The produced mixture is packed, sealed and sterilised. The components are used at the preset expenditure ratio, weight parts.

EFFECT: invention allows to produce a product with low adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, vegetable marrows cutting, sauteing in vegetable oil and milling, green tomatoes, carrots, white vegetables and bulb onions, greens milling, sunflower flour pouring with drinking water and maintenance for swelling, the listed components mixing (while heated) with tomato paste, sugar, salt, black hot pepper and allspice, the mixture packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, vegetable marrows and green tomatoes cutting, soft cooking with acute steam, grinding and boiling under vacuum, carrots and bulb onions cutting, sauteing in vegetable oil and grinding, greens grinding, sunflower flour pouring with drinking water and maintenance for swelling, mixing the said components (while heated) with tomato paste, salt, black hot pepper and allspice, the produced mixture packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Seeds are hulled and treated with UV rays with a power of 15-30 Wt and wave length within the range of 250 - 260 nm. The seeds are milled into particles sized 3-5 mm and ozonised during 45 minutes at 1 mg/m3. One performs expression till residual oil content in the cake is equal to 10-12%. The seeds are sieved on a vibrosieve cascade with upper mesh size equal to 0.2 mm and with lower mesh size equal to 0.125 mm. Protein content in the ready product in conversion to dry substance is equal to 52.8% while lipids content is no more than 3.4%.

EFFECT: invention allows to manufacture a high quality product being a balanced source of proteins and lipids, with maximum preservation of native biological value and with extended storage life.

4 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to methods for production of concentrated paste of girasol. The method for production of concentrated paste of girasol involves washing and inspecting root vegetables. Prepared tubers undergo thermal steam treatment under steam pressure equal to 0.8-0.9 MPa during 60-90 sec. Then one removes superficial tissues off the treated tubers, blanches the tubers during 80 minutes at a temperature of 100°C, mills them and performs fermentative hydrolysis at a temperature of 60°C during 40 minutes using Rohapect DA6L enzyme preparation taken in an amount of 0.2% of the puree weight. The produced puree is concentrated at a temperature of 55-65°C under a residual pressure of 10-15 kPa till dry substances content is equal to 50-56%.

EFFECT: invention usage allows to reduce decomposition of fructose generated during hydrolysis in the process of girasol puree concentration, reduction of material and energy costs of the production due to the technological process intensification.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: method involves raw material inspection, sorting, washing, peeling, cutting, frying with superheated steam under atmospheric pressure. Chestnuts are cut into cubes with linear size up to 3-5 mm. Their frying with superheated steam is performed in three stages. At the first stage the chestnut layer is blown with 423 K steam at a rate of 1.85 m/s during 12 minutes. At the second stage the chestnut layer is blown with 433 K steam at a rate of 1.3 m/s during 5 minutes. At the third stage the chestnut layer is blown with 443 K steam at a rate of 0.8 m/s during 11 minutes till the final moisture content is equal to 4%.

EFFECT: ready product quality improvement and the process heat efficiency enhancement due to usage of a staged mode of chestnuts frying with superheated steam, the frying process intensification and reduction of energy expenditures on the ready product manufacture.

1 dwg, 1 tbl

FIELD: food industry, canned food industry.

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

Up!