Sweet cherry compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for sterilisation of sweet cherry compote in jars SKO 1-82-500 involves heating process in 140°C air flow at a rate of 1.5-2 and 8-8.5 m/s during 8 and 10 minutes, respectively, with subsequent maintenance at a temperature of 105°C during 5 minutes and cooling in an atmospheric air flow at a rate of 7-8 m/sec during 5 minutes. Then one continues cooling in an atmospheric air flow with alternate application of a 65-70°C water film on the jar surface during 7 minutes. During processes of heating in a heated air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

EFFECT: invention ensures saving of heat energy, reduces water usage and allows to enhance the ready product quality.

 

The present invention relates to the canning industry, and in particular to methods of sterilization compote of cherries 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:

where 20 - duration of heating water in the autoclave to 100°C, min; (20-25) - 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 (the temperature difference between the Central and peripheral layers reaches 6-8°C) and, accordingly, various sizes sterile effects in the peripheral layers of the product receive excessive exposure to heat, which significantly reduces the nutritional value of the finished product due to the breakdown of biologically active components contained in the feedstock;

- violation of the integrity of the fruit due to the excessive heat Vosges�Vija and digestion of certain fruits, located in peripheral areas, banks;

- high consumption of thermal and electric energy and water.

The technical result of the invention is directed to a method of production of juice, 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 after closing set in a special carrier that provides mechanical integrity of cans, and subjected to heating in a stream of heated air temperature of 140°C and a speed of 1.5-2 m/s for 8 min with continued heating in a stream of heated air temperature of 140°C and a speed of 8-8,5 m/s for 10 min, followed by exposure for 5 min in the chamber at 105°C and cooled in a stream of atmospheric air speed of 7-8 m/s for 5 minutes with further cooling in a stream of atmospheric air with the alternate coating the surface of the banks of a water film temperature of 65-70°C for 7 min, and thus the Bank is in the process of heating in the pot�ke air and cooling is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 with -1with an interval of 2-3 min, and exposure is carried out in a static state banks.

An example implementation 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 tin=140°C and a speed of 1.5-2 m/s, and for 8 min the contents of the cans are heated to 70°C, while the Bank is subjected to intermittent 2-3 minute rotation 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 10 min in a chamber, where it circulates the heated air temperature tin=140°C and a speed of 8-8,5 m/s, and within 10 minutes the contents of the cans are heated to 100°C, while the Bank is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 with-1with an interval of 2-3 min, followed by exposure in the chamber at 105°C for 5 min in a static condition to provide the required magnitude of the sterilizing effect. After that, the banks are cooled in a stream of atmospheric air speed of 7-8 m/s for 5 minutes with further cooling in a stream of atmospheric air with the alternate coating the surface of the banks of a water film temperature of 65-70°C for 7�, and while the Bank is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 with-1with an interval of 2-3 min.

Speed cooking with hot air, with the increase in the second stage heating speed heated air, which contributes to the intensification of heat transfer, which reduces heating of the compote due to the decrease in temperature difference between the heat carrier (hot air) and the product.

The use of intermittent rotation of the cans in the processes of hot-air 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, 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.

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.

The essential features of the proposed method are: heating of the compote carried out in a stream of heated air temperature of 140°C and a speed of 1.5-2 and 8-8,5 m/s COO�respectively for 8 and 10 min and intermittent 2-3 minute rotation with the bottom on the cover frequency of 0.133 with -1with an interval of 2-3 min, followed by exposure in the chamber for 5 min at 105°C in a static state and cooled in a stream of atmospheric air speed of 7-8 m/s for 5 minutes with further cooling in a stream of atmospheric air with the alternate coating the surface of the banks of a water film temperature of 65-70°C for 7 min, while the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 with-1and an interval of 2-3 min.

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 [2].

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

Sterilization method compote of cherries, including the processes of heating and cooling, characterized in that the heating of the compote carried out stepwise in the flow of heated air temperature of 140°C and a speed of 1.5-2 and 8-8,5 m/C for respectively 8 and 10 min, followed by exposure for 5 min in �Amer at a temperature of 105°C and cooled in a stream of atmospheric air speed of 7-8 m/s for 5 minutes with further cooling in a stream of atmospheric air with the alternate coating the surface banks of a water film temperature of 65-70°C for 7 min, and thus the Bank is in the process of heating in a stream of heated air and cooling in a stream of atmospheric air is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 with-1with an interval of 2-3 min.



 

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