Apple compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for sterilisation of apple 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 6 and 12 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. In the process of heating and cooling the jar is subjected to interrupted turning upside down with a frequency equal to 0.133 s-1; maintenance is performed in a static state of the jars.

EFFECT: invention ensures significant saving of heat and electric energy, water and more complete preservation of biologically active components of the initial raw materials.

 

The proposed method the invention relates to the canning industry, namely to methods for sterilisation of Apple compote 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; 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 heat treatment process;

- uneven heat treatment of various layers of the product;

- high consumption of thermal 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 raw materials used; to improve the structural-mechanical characteristics of the finished product; reducing the amount of boiled fruits and fruits with tresnuvshij skin; Econ�MIA thermal and electrical energy and water, as well as enhancing 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 the carrier that provides mechanical integrity of cans, and subjected to heat treatment in a stream of heated air temperature of 140°C and a speed of 1.5-2 m/C for 6 min with continued heating in a stream of heated air temperature of 140°C and a speed of 8-8,5 m/C for 12 min, followed by exposure for 5 min in the chamber at 105°C and cooled in a stream of atmospheric air at the 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 and cooling is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover" with a frequency of 0.133 with-1and an interval of 2-3 min.

An example of a method

Banks with compote after sealing is 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 within 6 minutes the contents of the cans are heated at about�simultaneously 2-x-3-x min intermittent rotation of the cans of "bottom cover" frequency of 0.133 with -1and an interval of 2-3 min, then the media with the banks transferred to 12 minutes in a chamber, where it circulates the heated air temperature tin=140°C and a speed of 8-8,5 m/s, and within 12 minutes the contents of the cans are heated with simultaneous 2-x-3-x min intermittent rotation of the cans of "bottom cover" frequency of 0.133 with-1and an interval of 2-3 min, followed by exposure in the chamber at 105°C for 5 min in a static state banks. After that, the banks are cooled in a stream of atmospheric air at the 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-x-3-x min rotation with the bottom on the cover of" frequency of 0.133 with-1and an interval of 2-3 min.

Speed cooking with hot air by increasing the air velocity in the second stage of heating 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 heating and cooling contributes to the intensification of the process of internal heat transfer in the Bank and in conjunction with periodic exposure ban�in a static condition reduces the duration of mechanical wiping of the fruit between itself and the wall of cans, while ensuring the uniformity of heat treatment, what contributes to the preservation of their integrity that provides improved structural-mechanical characteristics of the finished products.

Besides 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, respectively for 6 and 12 min, followed by exposure in the chamber for 5 min at 105°C and cooled in a stream of atmospheric air at the 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 while the Bank is in the process of heating in a stream of heated air and cooling is subjected to intermittent 2-x-3-x min 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], significant savings of thermal energy and provides improved to�quality of the finished product by reducing the duration and ensure uniform heat treatment during partial rotation of the banks.

Literature

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

2. B. L. Flaumenbaum. The basics of preserving food. - M: Light and food industry, 1982.

Sterilization method compote of apples, including the installation of cans in the media, ensuring tightness, and the processing by heating, soaking 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 6 and 12 min, followed by exposure for 5 min in the chamber at 105°C and cooled in a stream of atmospheric air at the 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 is in the process of heating and cooling is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover" with a frequency of 0.133 with-1and an interval of 2-3 min.



 

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