Apple compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of apple compote in jars SKO 1-82-1000. Compote is heated to 95-96°C in a 140°C air flow at a rate of 3.5-4 m/s during 20 minutes. One performs maintenance during 8-15 minutes in a bath with 96°C water with subsequent sequential cooling in baths with 70°C water during 4 minutes, in baths with 50°C water during 5 minutes and in baths with 30°C water during 6 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s-1.

EFFECT: invention allows to reduce thermal treatment duration, enhance the ready product quality and ensure saving of heat energy and water.

 

The invention relates to the canning industry, namely to methods for sterilisation of Apple compote in 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], the essence of which is that banks that rolled is placed in a sterilization apparatus (autoclave) and subjected to heat treatment by mode:

(1525)(2035)25100118KPa

where (15-25) - duration of heating water in the autoclave to 100°C, min; (20-35) - duration of self-sterilization, min; 25 - 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 (the temperature difference between the Central and peripheral layers reaches 8-10°C and accordingly the magnitude of the sterilizing effects of unequal; periferiinoi receive excessive exposure to heat);

- high consumption of thermal energy and water.

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

This goal is achieved due to the fact that the proposed method banks with compote, after closing, set in a special carrier that provides mechanical integrity of cans and subjected to heating to 95-96°C in an air stream temperature of 140°C and a speed of 3.5-4 m/s for 20 min, followed by exposure for 8-15 min in water temperature of 96°C and a stepped cooling water temperature of 70°C for 4 min, 50°C for 5 min and 30°C for 6 min, in the process of heat treatment of banks rotate with the bottom on the cover with frequency 0,166 with-1.

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), and placed in a chamber, where it circulates the heated air temperature tin=140°C and a speed of 3.5-4 m/s, and within 20 min the contents of the cans are subjected to heating to 95-96°C, then the media with the banks transferred to the water bath temperature of 96°C for exposure at 8-15 min and then are cooled successively in van�Ah with water at a temperature of 70°C for 4 min, 50°C for 5 min and 30°C for 6 min, during the whole process of heat treatment of banks rotate with the bottom on the cover with frequency 0,166 with-1.

The essential features of the proposed method are: heating of the compote is up to 95-96°C in a stream of heated air temperature of 140°C and a speed of 3.5-4 m/s for 20 min, followed by immersion in water at a temperature of 96 C for 8-15 min and cooled successively in a bath with water temperature of 70°C for 4 min, 50°C for 5 min and 30°C for 6 min, during the whole process of heat treatment of banks rotate with the bottom on the cover with frequency 0,166 with-1.

This mode provides industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 CONV. min.

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

Literature

1. The collection of technological instructions for the production of canned food.

Vol. 2 - M.: Food industry, 1977.

Sterilization method compote of apples, harak�erisugusest, banks with compote set in the media, ensuring tightness, then carry out heating of the compote is up to 95-96°C in an air stream temperature of 140°C and a speed of 3.5-4 m/s for 20 min, exposure for 8-15 min in a bath with water temperature of 96°C and then cooled successively in a bath with water temperature of 70°C for 4 min, 50°C for 5 min and 30°C for 6 min, during the whole process of heat treatment of banks rotate with the bottom on the cover with frequency 0,166 with-1.



 

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