Pickled tomatoes sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of pickled tomatoes in jars SKO 1-82-1000. The method involves heating jars filled with pickled tomatoes after sealing in 150°C air flow at a rate of 6 - 7 m/s during 10 minutes with subsequent maintenance during 8 minutes at heated air temperature equal to 105°C and subsequent cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 18 minutes. During the heat treatment process the jar is subjected to interrupted turning upside down during 2-3-minutes with a frequency equal to 0.166 sec-1 with a 2-3 minute interval.

EFFECT: invention ensures heat treatment uniformity and intensification, boiled and cracked fruits quantity reduction, preservation of biologically active components of the raw materials used, the production process duration reduction.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization of tomatoes pickled in jars 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 pickled tomatoes [1], the essence of which is that banks that rolled is placed in a sterilization apparatus (autoclave) and subjected to heat treatment by mode:

where 20 - duration of heating water in the autoclave to 100°C, min; 8 - 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 heat treatment process, which degrades the quality of the finished product;

- uneven heat treatment of various layers of the product in the Bank, resulting in peripheral layers receive excessive exposure to heat;

- 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 is directed to created�e of the method of production of pickled tomatoes, 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 fruits with tresnuvshij skin; saving thermal energy and water and reducing the cost and improving the competitiveness of finished products.

Said technical result is achieved due to the fact that the proposed method jars of canned goods, after closing set in a special carrier that provides mechanical integrity of cans, and subjected to heating in an air stream temperature of 150°C and a speed of 6-7 m/s for 10 min, followed by exposure for 8 minutes at a temperature of 105°C and cooled in a stream of air with a temperature of 20-22°C and a speed of 7-8 m/C for 18 min, and in the process of heat treatment the jar is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min.

An example of a method

Cans cans 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=150°C and a speed of 6-7 m/s, and within 10 minutes the contents of the cans are heated while simult�mennom intermittent 2-x-3-x min rotation banks "bottom cover" frequency 0,166 with -1with an interval of 2-3 min, then the media with the banks transferred to the camera shutter with the heated air temperature of 105°C for 8 min, the banks are subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min, and further into the chamber for cooling in a stream of atmospheric air temperature of 20-22°C and a speed of 7-8 m/C for 18 min, and the banks are also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min.

The use of intermittent rotation of the cans contributes to the intensification of the process of internal heat exchange in the Bank, and prevents the process of mechanical wiping of the fruit, which 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.

The essential features of the proposed method are: heating of canned carried out in an air stream temperature of 150°C and a speed of 6-7 m/s for 10 min, followed by exposure in the chamber at 105°C for 8 min and subsequent cooling in a stream of atmospheric air temperature of 20-22°C at the speed of 7-8 m/C for 18 min, and in the process of heat treatment the jar is subjected to interrupt�vistosa 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with -1with an interval of 2-3 min.

This mode provides substantial savings of thermal energy, completely eliminates the use of water during heat sterilization and produces a higher quality finished product by reducing the duration of heating and ensure uniform heat treatment.

Literature

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

The method of sterilization of pickled tomatoes, including the installation of cans in the media, ensuring tightness, and the processes of heating, soaking and cooling, characterized in that the heating is carried out in an air stream temperature of 150°C and a speed of 6-7 m/s for 10 min, followed by exposure at a temperature of 105°C for 8 min and cooled in an air stream temperature of 20-22 C and a speed of 7-8 m/C for 18 min, and in every process of heat treatment the jar is subjected to intermittent 2-3 min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min.



 

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