Method for producing sweet cherry compote

FIELD: food industry.

SUBSTANCE: jars with pre-packaged and syrup-filled fruits are placed in a microwave chamber and heated for 1.5-2.0 minutes by microwave energy at the frequency of 2400±50 MHz to 82-83°C. After that, the jars are pre-sealed with lids, and the jars with the product with the pre-sealed lids heated in a heated air stream at the temperature of 140°C and the speed of 6.5-7.0 m/s for 15 minutes. Then the jars are finally sealed, the heat treatment is continued in hot water with the temperature of 95°C for 10 minutes and cooled by irrigation with water at a variable temperature of 70-25°C for 15 min.

EFFECT: reducing the heat treatment duration and improving the finished product quality.

1 ex

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: jars filled with compote are heated in a 150°C air flow at a rate of 8.5-9.0 m/s during 8 minutes and in 100°C water during 18-20 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned with a frequency equal to 0.166 s-1.

EFFECT: method allows to reduce the process duration, enhance the product quality, prevent thermal breakage of containers and simplify the technological process and the apparatus design.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-3000. The jars filled with compote are heated in a 150°C air flow at a rate of 1.5-2 m/s during 26 minutes and in 100°C hot water during 25 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote with kernels in jars SKO 1-82-500. The jars filled with compote are heated in a 120°C air flow at a rate of 8.5-9 m/s during 9 minutes and in 100°C water during 15 minutes. Then one performs cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.133 s-1.

EFFECT: method allows to preserve natural components of the initial raw material, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the thermal interchange process, prevent thermal breakage of containers, simplify the technological process.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to flour-grinding, food concentrate, cereal, confectionary, bakery, starch- and sugar-processing industries, and may be used to control process of thermal treatment of dispersed food products, namely, grain, cereal, flour, starch, sand sugar, dried and finely ground breadcrumbs, etc. The method is realised as follows: dispersed food product is prepared. Flat sample of loose layer is formed by pouring of dispersed product into reservoir. Ambient temperature and product temperature on upper surface of loose layer are measured. Ambient temperature around sample is maintained constant. Continuous infrared heating of sample to specified temperature is carried out. Upper surface of sample of loose layer is exposed to infrared radiation by radiant flux in oscillating mode. Temperature field is detected on upper surface and inside sample during infrared heating, as well as amplitude of oscillations of average temperature of sample during infrared heating in oscillating mode. Value of radiant flux of infrared energy is measured on upper surface of sample during infrared heating, as well as amplitude and frequency of oscillations of radiant flux of infrared energy on upper surface of sample during infrared radiation in oscillating mode. Angle of phase shift of radiant flux and average temperature of sample is determined in infrared radiation in oscillating mode. Produced data is used to calculate integral radiating ability of dispersed food products according to author's formula given in invention formula.

EFFECT: using method of invention will make it possible to increase efficiency of technological process control and accordingly to increase yield of target product, to reduce time of process and to increase accuracy of quality parametres control due to higher accuracy and reliability of measurement facilities.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to flour grinding, food-concentrates, cereals, confectionery, bakery, starch-and-sugar-processing and may be used for control of the process of thermal treatment of dispersive food products, such as grains, cereals, flour, sand sugar and salt. The method is implemented as follows. The dispersive food product is prepared. One forms a flat sample of the sifted layer by way of the dispersive food product sifting into a vessel. One measures environmental temperature and food product temperature on the upper surface of sifted layer. Environmental temperature is maintained around the sample at a permanent level. One performs uninterrupted infrared heating of the samplel to a specified temperature. One performs infrared treatment of the upper surface of the sifted layer sample with a radiant flux in oscillating mode. One determines temperature field on the upper surface of and inside the sample in the process of infrared heating. One determines oscillation amplitude of the sample medium temperature in the process of infrared treatment in oscillating mode. One measures the infrared energy radiant flux quantity on the sample upper surface in the process of infrared heating. One measures amplitude and frequency of oscillation of the infrared energy radiant flux on the sample upper surface in the process of infrared treatment in oscillating mode. One determines the angle of phase displacement of the radiant flux oscillation and the sample medium temperature in the process of infrared treatment in oscillating mode. One calculates integral absorption capacity of dispersive food products according to a patented formula explained in the invention formula.

EFFECT: invention allows to enhance yield of the target product, to reduce the time of technological processes implementation and to enhance precision of control of qualitative properties due to a higher precision and reliability of measurement instruments.

3 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder from quartz glass, with an electric heater installed on it, made in the form of a high-resistance spiral coiled on its surface and fixed by heat-insulation with reflective inner surface, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the gap between them of not greater than 4 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology for liquid products (milk, juice, etc.) processing. The unit is made in the form of identical constructions of modules interconnected by means of pipelines, at that each module contains the outer working cylinder with an electric heater with reflective inner surface installed on it, and internal working cylinder from quartz glass which is placed coaxially inside the outer working cylinder with formation of the annular gap between them of not greater than 2 mm. The source of infrared or ultraviolet radiation is installed coaxially in the internal cavity of the working cylinder.

EFFECT: modular structure of the unit enables to ensure high productivity with high product quality and reduction of energy costs.

1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to technology of processing liquid substances like milk, juice etc. Device consists of pasteurisation chamber comprising several modules sequentially, parallely or jointly with help of conduits connected. Each module comprises operational cylinder with mounted inside quartz tube with split for leaking treated liquid not exceeding 2 mm. Source of infrared rays is installed into quartz tube.

EFFECT: improving quality of treating food product due to simplification of forming thin coat in operational cylinder and reducing energy costs by 15% with the same productivity.

1 dwg

FIELD: food-processing industry.

SUBSTANCE: method involves two stages: first stage includes heating by means of microwave radiation to temperature of 85-140 C under atmospheric pressure in chamber, and second stage includes cooling to temperature of 30-50 C by evaporating part of moisture when pressure within chamber is reduced to 1.0-10 mm of mercury column; holding during 5-20 min; at first disinfection stage, product may be treated with water or steam supplied in an amount providing increase in moisture content by 1-3%.

EFFECT: improved quality of basic material owing to improved microbiological properties.

4 cl, 6 ex

FIELD: pasteurizing equipment for fluid food products such as milk, juices, beer, jelly, and pastes.

SUBSTANCE: pasteurizer has cylindrical upright working chamber and electric infrared emitter coaxially arranged in working chamber. Outlet reservoir is equipped with fluid product outlet opening and window communicating with lower part of working chamber. Pasteurizer has temperature detector for detecting temperature of pasteurized product and apparatus for feeding of fluid product onto inner wall of working chamber upper part, said apparatus being equipped with cavity, fluid product inlet opening and throttling portion for discharging fluid product onto working chamber wall. Working chamber is positioned for rotation relative to geometric longitudinal axis. Working chamber is rotated by means of electric drive. Such construction allows operating mode with stabilized thickness of film of liquid product under pasteurization process to be set.

EFFECT: increased efficiency in pasteurization of liquid products, including products with increased viscosity.

6 cl, 4 dwg

FIELD: technological processes.

SUBSTANCE: proposed device for high pressure liquid treatment includes a high pressure chamber formed by a body with a piston that rests on a plunger with a channel for delivery of medium moving the plunger on one side and limited by the plunger on the opposite side; while in the extended position, the plunger provides for the high pressure chamber connection to the channel for delivery/draining of treated liquid. Inside the plunger there is a second plunger and an additional channel for draining/delivery of liquid for treatment which provides for the high pressure chamber connection to the additional channel when the plunger in the extended position.

EFFECT: treatment efficiency enhancement.

FIELD: food industry.

SUBSTANCE: food liquid disinfection method involves food liquid treatment with excessive pressure with subsequent depressurisation to atmospheric value; food liquid treatment with excessive pressure is performed in a sprayed state with liquid particles size equal to no more than 100 mcm. Food liquid treatment with excessive pressure is performed by way of liquid recirculation with subsequent depressurisation to atmospheric value in three stages; at the first one the excessive pressure is 2-3 atm, at the second - 4-5 atm, at the third - 6-7 atm; the treatment duration at each stage is 5-10 minutes. The food liquid disinfection installation consists of a device for liquid treatment with excessive pressure which is represented by an airtight vessel equipped with a safety drain valve. On the upper part outside, the airtight vessel is equipped with an air delivery nipple connected (through a controllable valve and an air purification bio-filter and by means of a pipe-line) to the compressor, a solenoid valve for excessive pressure release and a manometer; inwardly, the upper part of the airtight vessel is equipped with a baffle hood; under the latter a jet, ensuring liquid spraying till particles are sized no more than 100 mcm, is installed, connected (by means of the pipe-line) to the pump supplying untreated liquid from the accumulation vessel into the airtight vessel for treatment; outwardly, the lower part of the airtight vessel is equipped with a nipple, connected (by means of the pipe-line) to the pump supplying liquid into the airtight vessel and ensuring liquid recirculation, and with a disinfected fool liquid drainage nipple connected (through the valve and by means of the pipe-line) to a receptacle vessel for food liquid disinfection.

EFFECT: invention allows to achieve a high level of disinfection and food liquid treatment duration reduction 2-3 times.

2 cl, 1 dwg, 1 tbl, 3 ex

FIELD: agriculture.

SUBSTANCE: method of micronizing of fodder grain includes grain treatment in two stages by thermal energy and VHF energy. Thermal energy treatment is performed by heating the grain surface by vapour at the temperature T=180-300 °C, pressure 1.5-12 MPa within 10-60 s, by VHF energy at the same exposition the temperature inside the grains raised to the temperature equal the temperature on its surface. The heated mass is unloaded into the swelling chamber, with air temperature 20 °C and pressure 0.1-0.2 MPa, cooled down to the temperature 36-40 °C, and humidified by water shower down to 30-45 of % of humidity. The formed vapour is removed for preliminary thermal treatment of grain at the temperature 120-130 °C, pressure 0.1-0.2 MPa within 10-12 minutes in the heat exchange device of the feed bin. The treatment is performed in continuous flow in a pseudo-liquefied layer.

EFFECT: offered method of micronizing of the fodder grain allows at continuous mode of operations in a close-loop in a pseudo-liquefied layer to improve quality of micronizing, to expand the assortment of the worked stock, decrease specific consumption and run time.

3 dwg

FIELD: physics.

SUBSTANCE: device is composed of the following components: the vessel with a lateral wall and counter first and second end walls, forming, in essence, a cylindrical camera, meanwhile the first end wall is located at the specified distance d1 from the second end wall; the pipeline for fluid flow, and the pipeline passes through the first end wall towards the second end wall of the vessel, meanwhile the camera and pipeline are, in essence, coaxial, and thus the pipeline is, in essence, transparent for microwave radiation; and source of microwave radiation, inlet opening for microwave radiation in the vessel lateral wall. Meanwhile the source of microwave radiation contains a magnetron, which is located aside the lateral wall of the camera, and antenna, which passes from the magnetron through the inlet opening for microwave radiation and into the camera of the vessel for passing the microwave radiation with the wave length λ inside the camera, and the distance d1, in essence, is equal to integer multiple of λ/2, so the camera appears to be a microwave resonator, the inlet opening for microwave radiation is shifted from centre with reference to length of the camera (d1), and distal (free) end of the antenna is located at the specified distance d3 of the protuberance from the lateral wall of the camera, less or equal to λ/4 and greater or equal to 3λ/16. Also the invention relates to the method using the specified device.

EFFECT: device allows to transfer effectively the energy of microwave radiation to the processed fluid.

26 cl, 5 dwg

FIELD: agriculture.

SUBSTANCE: invention relates to the field of agriculture. The device comprises a hydrodynamic heater, a stator with a conical rotor mounted in it with the formation of the gap. And on the outer surface of the rotor there is a set of cells arranged in rows along a helical line, and on the inner side of the stator the similar cells are made, but with a different pitch of rows. In the stator housing the axisymmetric annular cavity corresponding to the length of the rotor is made, communicating with the cellular working part of the device. The cells of the conical surfaces of the rotor and the stator are made of hemispherical shape, the diameter of which gradually increases from the smallest to the largest base of the cone. The axisymmetric annular cavities are made for the regenerator and the cooler with the heat exchange elements mounted in them and communicating sequentially with the holder, and the cavities of these heat exchange elements are connected at the regenerator with the inlet of the device of the pasteurized product and the outlet to the working gap of the hydrodynamic heater, and at the cooler - to the inlet of the cooling fluid and its outlet for the discharge.

EFFECT: invention enables to simplify the structures of the cellular part of the hydrodynamic heater, to articulate in a single monolithic unit all thermal devices of the pasteurization unit, and to increase its efficiency by reducing heat loss to the environment.

6 cl, 5 dwg

FIELD: food industry.

SUBSTANCE: proposed inventions group relates to the field of liquid food products sterilisation and may be used in food, medicine and microbiological industry branches as well as in the service sector. The liquid media sterilisation method involves a medium delivery though the inlet line with the medium subsequent heating by way of UHF-exposure in the UHF-heater, then - the medium cooling within the outlet line section with subsequent delivery of the medium from the outlet line into the inlet one thus making a closed circuit; the medium bleeding from the outlet line is performed before and/or after cooling; the medium electrolysis is performed in the process of UHF- exposure. The medium cooling is performed using the heat recuperation process ensuring heating of the liquid being delivered to the inlet into the UHF-heater due to contact with liquid discharged from the UHF-heater. The steriliser includes a UHF-heater connected to the pump on the inlet side, a recycle circuit (consisting of the inlet line and the outlet one and equipped with shut-off valving), a recuperator and an electrolyser. The UHF-heater is designed in the form of a waveguide connected to the UHF-generator with a sterilisation chamber placed in the waveguide. The recuperator is formed by the part of the inlet line placed between the pump and the UHF-heater and matched to a part of the outlet line; the electrolyser is placed on the side of the sterilisation chamber inlet; one of the electrodes is placed on the waveguide outside; the second electrode is formed by the waveguide surface part having holes for passage of the medium being sterilised and limited on the side of the waveguide inner surface with the sterilisation chamber walls.

EFFECT: sterilisation reliability enhancement due to spore-forming microorganisms forms elimination at a temperature lower than 100°C under standard (atmospheric) pressure.

12 cl, 6 dwg, 6 tbl

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method envisages whole quince fruits treatment with UHF electromagnetic field; the fruits are softened. Then quince fruit slices are put into jars and poured with sugar syrup based on an infusion of quince wastes remaining after quince cutting into slices.

EFFECT: invention allows to ensure a non-waste technology of quince compote production.

FIELD: food industry.

SUBSTANCE: present invention relates to food industry. The method includes application of heat and pressure with powder or grain supplied into the pipeline with a flux of heated gas and maintained under heat and pressure application conditions as well as powder or grain transportation in the source whereof such powder or grain immediately contacts heated condensing gas in the pipeline during 0.008-2 seconds. Then one performs instantaneous sterilisation by way of pressure drop with the heated condensing gas and the powder or grain are passed through the pressure reduction plant positioned downstream the heated gas pipeline for reduction of pressure occurring within 0.00001 - 0.1 sec.

EFFECT: invention ensures annihilation of noxious insects and their eggs.

6 cl, 2 dwg, 4 tbl, 23 ex

FIELD: food industry.

SUBSTANCE: invention relates to food and processing industry. The proposed apple compote production method involves whole apples treatment with microwave electromagnetic field with frequency equal to 2400±50 MHz and power equal to 300-600 W during 2.0-2.5 minutes. During such treatment the temperature within the whole fruits volume is as much as 80-86°C with the fruits softened but remaining solid. Then they are cur into segments, placed into jars and poured with sugar syrup produced based on infusion of apple wastes generated during their cutting into segments.

EFFECT: method ensures a non-waste technology of apple compote production preventing cut segments oxidation.

1 ex

FIELD: food industry.

SUBSTANCE: proposed invention relates to a watermelon rind food product manufacture method. The said method envisages watermelon rinds preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of watermelon rinds, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: method allows to reduce losses of biologically active substances of initial raw materials.

1 ex

FIELD: food-processing industry.

SUBSTANCE: method involves filling the entire volume of working vessel with product without formation of air plugs; saturating product with gas or gaseous mixture while continuously creating pressure of from 0.5 to 6 MPa; providing holding for time interval of from 1 s to 60 min at temperature, which does not deteriorate biological value of product; relieving pressure to atmospheric pressure value for time interval of at least 1 s.

EFFECT: increased efficiency in controlling of microorganisms in liquid food products while keeping biological value of product, simplified disinfecting procedure and reduced consumption of energy.

6 ex

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