Pear and quince compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to a method for sterilisation of pear and quince compote in jars SKO 1-82-500. The jars with compote are heated in 120-122°C air flow at a rate of 8-9 m/s during 20 minutes. Then one performs maintenance at heated air temperature equal to 100°C during 15-20 minutes and cooling in 20-25°C atmosphere air flow at a rate of 6-7 m/sec during 16 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s-1; maintenance is performed in a static state of the jars.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

 

The proposed method relates to the canning industry, and in particular to methods of sterilization compote of pears and quince in banks SKO 1-82-500.

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 banks that rolled is placed in a sterilization apparatus (autoclave) and subjected to heat treatment by mode:

20(2530)20100118kPa

where: 20 - duration of heating water in the autoclave to 100°C, min; (25-30) - duration of self-sterilization, min; 20 - duration of cooling, min; 118 - pressure autoclave, kPa; 100 - temperature sterilization, °C.

The disadvantages of this method are:

- long duration of the process and uniformity of heat treatment of various layers of the product in the Bank;

- violation of the integrity of the fruit due to the excessive heat and the digestion of certain fruits that are in peripheral areas, banks;

- high consumption of thermal energy and water.

The technical result of the invention NAP�of Allen to provide a method of production of compote, contribute to: reducing the duration of the process; the preservation of biologically active components of these raw materials; reducing the amount of boiled fruits and fruit with cracked skin; saving heat and electricity and water, as well as reducing the cost and improving the competitiveness of finished products.

Said technical result is achieved due to the fact that the proposed method banks with compote after sealing is installed in a special carrier that provides mechanical integrity of cans, and subjected to heating in a stream of air temperature 120-122°C and a speed of 8-9 m/s for 20 min with simultaneous intermittent 2-3 min rotation of the cans with the bottom on the cover frequency of 0.133 with-1with an interval of 2-3 min, followed by exposure for 15 to 20 minutes in a chamber with heated air at a temperature of 100°C in a static state jars and cooled in a stream of atmospheric air temperature of 20-25°C and a speed of 6-7 m/s during 16 minutes, while the Bank also subjected to intermittent 2-3 min rotation with the bottom on the cover frequency of 0.133 with-1with an interval of 2-3 min.

An example of a method

Banks with compote after sealing cap installed in the media, providing mechanical integrity (to prevent breakdown cover in the heating process), � placed in a chamber, where it circulates the heated air temperature tin=120-122°C and a speed of 8-9 m/s, and within 20 min the contents of the cans are heated with simultaneous intermittent 2-3 min rotation of the cans with the bottom on the cover frequency of 0.133 with-1with an interval of 2-3 min, then the media with the banks transferred to the camera shutter with the heated air at a temperature of 100°C for 15-20 min, where banks are maintained in a static state with subsequent transfer into the chamber for cooling, where for 16 min, the banks are cooled in a stream of atmospheric air temperature of 20-25°C and a speed of 6-7 m/s with intermittent 2-3 min rotation of the cans with the bottom on the cover frequency of 0.133 with-1and an interval of 2-3 min.

The essential features of the proposed method are: heating of the compote is in flow air temperature 120-122°C and a speed of 8-9 m/s for 20 min while 2-3 min intermittent rotation of the cans with the bottom on the cover frequency of 0.133 with-1with an interval of 2-3 min, the exposure in the chamber at a temperature of 100°C for 15-20 min in a static state jars with subsequent cooling in a stream of atmospheric air temperature of 20-25°C at the speed of 6-7 m/s for 16 min and intermittent 2-3 min rotation of the cans with the bottom on the cover frequency of 0.133 with-1with an interval of 2-3 min.

The use of intermittent rotation of the cans in about�essah heating and cooling contributes to the intensification of the process of internal heat transfer in the Bank and in complex with extract cans in a static condition prevents the process of mechanical wiping of the fruit between them, that helps preserve the integrity of, and reducing the length of the process contributes to more complete preservation of biologically active components contained in the feedstock.

In addition, the intermittent rotation of the cans saves energy on the rotation of the cans, while ensuring the uniformity of the heat treatment process and its intensification.

This mode provides industrial sterility of canned food, as well as significant savings of heat and electricity.

Literature

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

Sterilization method compote of pears and quinces, including the installation of cans in the media, ensuring tightness and the processes of heating, soaking and cooling, characterized in that the heating of the compote carried out in a stream of air temperature 120-122°C and a speed of 8-9 m/s for 20 min with simultaneous intermittent 2-3 min rotation of the cans with the bottom on the cover frequency of 0.133 with-1with an interval of 2-3 min, followed by exposure for 15 to 20 minutes in a chamber with heated air at a temperature of 100°C in a static state jars and cooled in a stream of atmospheric air temperature of 20-25°C and a speed of 6-7 m/s during 16 minutes, while the Bank also subjected� intermittent 2-3 min rotation with the bottom on the cover frequency of 0.133 with -1with an interval of 2-3 min.



 

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