Apple compote preservation method

FIELD: food industry.

SUBSTANCE: after packaging into jars, fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars; the duration of vapour delivery cycles and vapour maintenance is equal to 10 s and 10 s respectively, during the whole vapour delivery process, the external surface of the jars is blown over with air heated up to 120°C at a rate of 4-5 m/s; then the jars are poured with 95-97°C syrup, sealed, put into the carrier ensuring caps stripping in the process of heat treatment and heated in 140°C air flow at a rate of 3 m/sec during 15 minutes with subsequent maintenance in the chamber at a temperature of 100°C during 5 minutes and further cooling in 20°C atmospheric air flow at a rate of 8-9 m/sec during 15 minutes, in the process of heating and cooling, the jars are subjected to interrupted 2-3 minutes' turning upside down with a frequency equal to 0.16 s-1 with a 2-3 minutes' interval.

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

 

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

253525100118KPa,

where: 25 - duration of heating water in the autoclave to 100°C, min; 35 - duration of self-sterilization, min; 25 - duration of cooling, min. Common mode duration is 85 minutes.

The disadvantages of this method are the long duration of the heat treatment process and the uneven heat treatment of the product, which degrades the quality of the finished product.

The technical result of the invention aims to provide a method of manufacturing compote contribute to: reducing the duration of the process; the preservation of biologically active components of raw materials used; to reduce the number of tenderized �lodov and fruits with tresnuvshij skin and preventing heat of the battle cans in the process of heat treatment in a stream of heated air.

Said technical result is achieved due to the fact that the proposed method banks after laying the fruits are placed in the chamber and the fruits are subjected to annealing for 120 s by a cyclic flow in banks saturated vapor temperature of 105-110°C, the duration of cycles of steam and its exposure is 10 C and 10 C, respectively, throughout the process of steam the outer surface of the cans are blown by the air flow speeds of 4-5 m/s, heated to a temperature of 120°C, after which in banks pour the syrup temperature 95-97°C, sealed, set in the media, providing prevention of breakdown covers the process of heat treatment, and subjected to heating in an air stream temperature of 140°C and a speed of 3 m/s for 15 min, followed by exposure in the chamber at a temperature of 100°C for 5 min and subsequent cooling in a stream of atmospheric air temperature of 20°C and a speed of 8-9 m/C for 15 minutes, in the processes of heating and cooling banks are subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.16 with-1with an interval of 2-3 min.

An example implementation of the method.

Banks put the prepared fruit in accordance with the current technological instruction. Then Packed in cans fruit for 120 seconds is subjected to heating after�CTB circular, with an interval of 10 s, steam (10 with steam, then 10 with the shutter speed) and so for 120 seconds, whereby the surface of the banks, to prevent the heat of battle, during the whole process of injection steam is blown heated to 120°C with air velocity of 4-5 m/s. thereafter, in banks pour the syrup temperature 95-97°C, roll up, set in the media, ensuring the prevention of breakdown covers the process of heat treatment and subjected to heating in an air stream temperature of 140°C and a speed of 3 m/s for 15 min, followed by exposure in the chamber at a temperature of 100°C for 5 min and subsequent cooling in a stream of atmospheric air temperature of 20°C and a speed of 8-9 m/C for 15 minutes, in the processes of heating and cooling banks are subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.16 with-1with an interval of 2-3 min.

The average initial temperature of the product in the Bank after sealing is 73°C, and on current technological instructions 42°C, which will help to prevent heat of the battle cans with further sterilization in the flow of heated air temperature of 140°C (glass jar withstands temperature differential in the range of up to 100°C).

The essential features of the proposed method are the preheating prepared and ul�proposed in banks fruits for 120 seconds by means of a circular flow of saturated steam temperature of 105-110°C, during the entire process of steam the outer surface of the cans are blown with air heated to a temperature of 120°C, followed by filling syrup with temperature 95-97°C, sealing and high-temperature heating in a stream of heated air temperature of 140°C.

Mode provides industrial sterility of canned food, reduces the duration of thermal sterilization process, simplifies the process of heating, provides savings of thermal energy and cooling water.

Literature

1. The collection of technological instructions for the production of canned food, volume 2. - M.: Food industry, 1990.

Method of preserving compote of apples, characterized by the fact that the fruit after packing in cans are subjected to annealing for 120 s by a cyclic flow of saturated steam temperature of 105-110°C in banks, the duration of cycles of steam and its exposure is 10 C and 10 C, respectively, throughout the process of steam the outer surface of the cans are blown with air heated to a temperature of 120°C, at a speed of 4-5 m/s, then in banks pour the syrup temperature 95-97°C, sealed, set in the media, providing prevention of breakdown covers the process of heat treatment, and subjected to heating in an air stream temperature of 140°C and a speed of 3 m/s for 15 mi� followed by exposure in the chamber at a temperature of 100°C for 5 min and subsequent cooling in a stream of atmospheric air temperature of 20°C and a speed of 8-9 m/C for 15 minutes, thus in the processes of heating and cooling banks are subjected to intermittent 2-3 minute rotation with the bottom on the cover frequency of 0.16 with-1with an interval of 2-3 min.



 

Same patents:

FIELD: food industry.

SUBSTANCE: jars with fruits packed into them are treated in a UHF field with a frequency equal to 2400±50 MHz during 1.5-2.0 minutes, poured with 85°C syrup, repeatedly treated with the UHF field during 2.0 minutes; the jars contents are heated to 90°C; the jars are sealed, put into the carrier ensuring mechanical air-tightness, heated in 115°C dimethylsulfoxide solution during 10 minutes with subsequent cooling in a bath filled with 85°C water during 6 minutes, then - with 60°C water during 6 minutes and with 40°C water during 6 minutes; during the heat treatment process, the jar is turned upside down with a frequency equal to 0.166 s-1.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction, simplification of the method and the design of the device for such method implementation.

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

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The method for sterilisation of pickled tomatoes in jars SKO 1-82-1000 envisages the heating process in 150°C air flow at a rate of 8 - 9 m/s during 8 minutes with subsequent maintenance during 8 minutes at heated air temperature equal to 105°C and 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 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures prevention of mechanic straining of fruits against each other and preservation of their integrity as well as significant economy of heat energy and water.

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The method for sterilisation of pickled tomatoes in jars SKO 1-82-1000 envisages the heating process in 130°C air flow at a rate of 2 - 3 m/s during 20 minutes with subsequent maintenance during 3 minutes at heated air temperature equal to 105°C and 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 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures prevention of mechanical friction of fruits against each other and integrity preservation, the process duration reduction and preservation of biologically active components of raw materials used.

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, to preservation industry. The method for sterilisation of pickled tomatoes in jars SKO 1-82-1000 envisages the heating process in 130°C air flow at a rate of 8 - 9 m/s during 12 minutes with subsequent maintenance during 8 minutes at heated air temperature equal to 105°C and 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 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

EFFECT: invention ensures prevention of mechanic straining of fruits against each other and preservation of their integrity as well as significant economy of heat energy and water.

1 ex

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 130°C air flow at a rate of 6 - 7 m/s during 15 minutes with subsequent maintenance during 7 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

FIELD: food industry.

SUBSTANCE: method for sterilisation of pear and quince compote in jars SKO 1-82-500 involves the process of heating in an air flow at 140°C at a rate of 6 - 7 m/s during 15 minutes with subsequent maintenance during 20-25 minutes at heated air temperature equal to 95°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 15 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: invention ensures preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method envisages sealing jars with pumpkin puree using self-exhausting caps, thermal treatment and cooling at the second stage - without creation of counter-pressure in the apparatus. The method envisages water cooling in an autoclave during sterilisation till the temperature is equal to the water initial temperature during the next preserves batch loading.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: pear and quince compote sterilisation method involves compote heating in jars in an air flow at 140°C at a rate of 8 - 9 m/s during 15 minutes with subsequent maintenance during 25-30 minutes at heated air temperature equal to 100°C. Then the compote is cooled in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. During heating and cooling processes, the jar is subjected to interrupted turning upside down with a frequency equal to 0.133 s-1.

EFFECT: invention ensures high quality due to fruits integrity preservation and promotes more complete preservation of biologically active substances.

1 ex

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 120-122°C air flow at a rate of 8 - 9 m/s during 15 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

FIELD: food-processing industry.

SUBSTANCE: method involves heating stewed cheery in hot air flow, followed by cooling in atmospheric air flow; continuing cooling process while alternatively applying water film having temperature of 65-70 C onto can surface. During the entire thermal processing, can is rotated from bottom onto cover.

EFFECT: simplified thermal sterilization process and reduced consumption of power and water.

FIELD: canned food industry.

SUBSTANCE: apparatus has spring-biased cylindrical chambers, bubblers, pouring media feeding branch pipes, and fruit dosing device. Fruit dosing device is made sectioned, and consists of three pairs of sections having volumes of 0.65 dm3, 1 dm3, 3 dm3 , respectively. Bubblers are positioned at an angle of 3-5 deg to walls of movable cylindrical sleeves positioned within cylindrical chambers. Bubblers and branch pipes for feeding of pouring media are extending through slots provided within walls of movable sleeves.

EFFECT: increased efficiency and uniform thermal treatment of food product.

2 dwg

FIELD: foodstuff; technological processes.

SUBSTANCE: method is carried out by compote heating in a stream of warmed up air with temperature of 145-150°C and speed of 5-6 m/s during 20 minutes with the subsequent cooling in a stream of atmospheric air with temperature of 25-30°C and speed of 5-6 m/s within 15 minutes. Thus the jar during all heat processing rotates "from a bottom on a cap" with frequency 0.133 c-1.

EFFECT: reduction of compote heat processing duration.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 140°C and speed 5-6 m/s during 13-15 min with following bearing in air flow with temperature 100-105°C during 5 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 2.5÷3 m/s during 5 min. At that, in process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.2 c-1.

EFFECT: proposed method significantly decreases the water usage and provides quality improvement of prepared product because of time decreasing of thermal treatment process.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 130°C and speed 8.5 m/s during 15 min with following bearing in air flow with temperature 100-105°C during 3 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 5-6 m/c during 15 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.133 c-1.

EFFECT: considerable saving of heat energy.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 92-95°, after that cans are sterilised in autoclave.

EFFECT: reduction of process time of preserves heat sterilisation and irregularity of product thermal treatment.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MNz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

Up!