(57) Abstract:The invention relates to sterilization and preservation of vegetable and animal origin, in particular food products, mainly in liquid or paste form, as well as water. Sterilization method includes increasing the pressure, holding pressure with saturation product gas and subsequent rapid decrease in pressure. The pressure is reduced below atmospheric. During the final stage of exposure to pressure and then rapidly reducing the pressure of the sterilized products are heated to a temperature of not more than 100°C. as the gas saturation sterilized products is the air or the air in a mixture with inert gases. The method can improve the performance and reduce the cost of the equipment. 2 C.p. f-crystals. The invention relates to sterilization and preservation of vegetable and animal origin, in particular food products, mainly in liquid or paste form, as well as water.There is a method of sterilization of food products, including pressure increase and subsequent rapid reduction of pressure below atmospheric. Is this the way about the high energy intensity and often, lowering the quality of food.There is a method of sterilization of food products, including increased blood pressure, holding pressure with saturation of the product gas, and subsequent rapid decrease in pressure /2/.The disadvantage of this method of sterilization is its poor performance, because of the sterilized product is kept under pressure to four hours. Variant of the method with better performance, designed for a fairly expensive equipment that can withstand pressure up to 35 MPa (350 kg/cm2).The technical result of the reduction in pressure below atmospheric and heat sterilized products during the final stage of exposure to pressure and then rapidly reducing the pressure to a temperature of not more than 100oC is the possibility of: reducing the pressure of the shutter, which reduces the cost of the equipment; and / or reducing the exposure time, which improves performance.The invention consists in that in the method of sterilization of food products, including increased blood pressure, holding pressure with saturation of the product gas, and the subsequent rapid snizeni the key under pressure and then rapidly reducing the pressure of the sterilized products are heated to a temperature of not more than 100oC. as gas saturation sterilized products is the air or the air in a mixture with inert gases. In addition, after the sterilization cycle make the shutter speed at a pressure below atmospheric, and the temperature, providing intensive evaporation, and assign a pair of fluid from the sterilized product.During the exposure, under the pressure of the gas above and in the form of bubbles inside the sterilized product, rapidly dissolves and penetrates the cells of the microorganism. At the same time the microorganisms are not terminated his life, also emit various gases, some of which also remains inside the cell. When the subsequent rapid decrease in pressure gases tend to stand out from the liquid. However, the gases inside the cells, can't stand it, so under cover of the cell pressure decreases much slower than the outside - from the resulting pressure differential between the shell breaks, which is the main cause of death of microorganisms. The higher the pressure and the exposure time, the higher the concentration of gases within the cell. However, if the pressure is reduced below atmospheric, the shell of the cells may be broken or at lower pressure, or is about to reduce to negative values (for example, the cavitation strength of water is often equal to tens of atmospheres), it is clear that in some cases, the pressure and the exposure time can be significantly reduced. Rupture of the cell membranes of microorganisms is also easier if sterilized product during the final stage of the exposure and the subsequent reduction of pressure to heat. This is because when the temperature gases tend to stand out from the liquid, which further increases the intracellular pressure.The use of air to the saturation of the protoplasm of the cells makes it possible to reduce the cost of sterilization products. Because the oxygen can oxidize some organic matter to reduce its concentration can be used a mixture of air and inert in relation to food, gas.The use of pressure below atmospheric allows without excessive quality loss combine the sterilization process with the process of concentration sterilized liquids, such as juices. To do this, after the sterilization cycle, the food is maintained at a pressure below atmospheric, the water evaporates and, if to take her pair, then the process of product concentration.
oC, but may be significantly lower. If the heating temperature sterilized products ranges from 60 to 100oC, with the aim of preserving their original quality of the supply of heat should preferably be fast, within a few seconds. For fast heating products can be applied equipment similar to those used in the sterilization of liquid products, for example milk in a thin layer. The pressure decrease below zero can be done by pumping sterilized product pump. The sterilization cycle can be carried out several times.As autoclave sterilization can be products hermetically sealed in capable of deformation capacity is it pressure by feeding water or compressed air. After dissolution of the gas layer temperature water or compressed air increases. Through the walls of pressure vessels and heat is transferred sealed in their products, and they undergo sterilization as described above.If after the sterilization cycle of the vessel with sterilized product to pump gases and water vapor vacuum pump, it is possible to make the concentration of the product. The temperature is maintained such as to provide sufficiently intense evaporation, without reducing the nutritional value of foods.Sources of information
1. Mudrecova-Wyss K. A. Microbiology. M: Economics, 1985.2. the Federal Republic of Germany patent DE-PS 3734025 C2. 1. The method of sterilization of food products, including increased blood pressure, holding pressure with saturation product gas and subsequent rapid decrease in pressure, wherein the pressure is reduced below atmospheric, and during the final stage of exposure to pressure and then rapidly reducing the pressure of the sterilized products are heated to a temperature of not more than 100oC.2. The method according to p. 1, characterized in that as the gas saturation sterilized products is air or Vozduha exposure at a pressure below atmospheric, and temperature, providing intensive evaporation, and assign a pair of fluid from the sterilized product.
FIELD: food-processing industry, in particular, frying of sliced products.
SUBSTANCE: method involves subjecting products to the action of heated fat under reduced pressure, followed by removal of fat from products by introducing said products into rotating chamber of centrifuge; providing centrifuging in said chamber under reduced pressure; discharging product from centrifuge chamber through lower valve of centrifuge, inlet valve of sluice chamber provided on centrifuge bottom, and discharge valve of sluice chamber into atmosphere; at the end of centrifuging processing, with inlet valve being open, opening lower valve, thereafter closing inlet valve and opening discharge valve.
EFFECT: increased efficiency by preventing product slices from sticking together during frying procedure.
6 cl, 2 dwg
FIELD: food-processing industry.
SUBSTANCE: method involves steps of controlled charging of soya beans into reactor; creating first low pressure in reactor; heating soya beans charged into reactor; creating second low pressure in reactor and cooling soya beans. Equipment for effectuating said method has one reactor which may be connected to low pressure creation means.
EFFECT: improved digestibility of soya beans and increased efficiency in removal of micotoxins and pesticides.
24 cl, 6 dwg
FIELD: food processing industry.
SUBSTANCE: claimed method includes application of foodstuff ingredient containing free asparagine, asparagine inactivation in foodstuff ingredient by contacting of asparagine-containing foodstuff ingredient with asparaginase. Said foodstuff ingredient is used as component in mixture for foodstuff production. Mixture is heated to produce foodstuff. Method of present invention makes it possible to reduce acrylamide content in foodstuff by 99.9 % or more.
EFFECT: foodstuff of decreased acrylamide content.
17 cl, 1 tbl, 5 ex
FIELD: meat industry, in particular, meat deactivation processes.
SUBSTANCE: method involves washing, deboning, trimming, grinding, soaking and salting raw meat material; separating meat fraction from brine; massaging raw meat material before soaking and salting processes; soaking in milk curdle whey having temperature of 5-10 C during 30 min, with raw meat material to milk curdle whey ratio being 1:3-1:5; salting in milk curdle whey having temperature of 5-10 C using 20-30 g of edible salt per 1 l of whey. Method allows residual content of cesium 134, 137 in meat and meat products obtained by processing of livestock and pigs grown in zones with radio toxin contaminated earth to be reduced.
EFFECT: intensified cleaning of meat and meat products from radio toxins.
FIELD: dry snake producing equipment.
SUBSTANCE: forming-frying apparatus has upper conveyor for feeding of dry snake pieces through oil flowing at constant speed, said conveyor being positioned above pan with oil extending along frying apparatus. Crude snake pieces are fed into pan with oil by means of input conveyor. Snake pieces are dipped into oil and pressed to forming surfaces of upper conveyor. In output part of frying apparatus, lower output conveyor receives ready snake pieces from upper conveyor. Oil pan has section of smaller volume positioned between lower input and output conveyors. Forming surfaces are selected so as to produce snake pieces similar in shape which may be convex or concave.
EFFECT: reduced number of equipment used in forming-frying apparatus, reduced consumption of power for heating of apparatus, decreased consumption of oil, and increased efficiency.
57 cl, 18 dwg
FIELD: production technology of food products.
SUBSTANCE: one opens the capillars of turnip roots cutting the herbage and root, freezes to its full depth. When freezed the roots are boiled in the tank under the pressure till the semi-finished condition. The tank with roots is cooled at room temperature. The cooled roots are peeled and chopped. They are packed in antiseptic conditions in special tare and like this or freezed the semi-finished products are supplied to the consumer.
EFFECT: semi-product of turnip with pleasant flavour and taste because of mustard and solanaceous oils removal.
11 cl, 6 ex
FIELD: technological process.
SUBSTANCE: method is based on manipulation of different single operations that are used in production of food products, in particular, of single operations of washing and culinary treatment. For instance, the single operation of washing may be modified in such a manner so that to create the pitch of contacting with increased time and temperature, and also by adding such components as calcium chloride and L-cysteine to water solution, which is used in contacting. Single operation of culinary treatment may be modified by its separation into, at least, the first high temperature heating step and the second low temperature heating step in order to avoid the occurrence of conditions with high temperature/low humidity, which are most favourable for acrylamide.
EFFECT: reduction of acrylamide creation in thermally treated food products.
100 cl, 13 dwg
FIELD: technological process.
SUBSTANCE: method consists in introduction into raw milk, which is contaminated with lead in concentration of (1.1...4.0)±0.1 from maximum permissible concentration (MPC) of sorbent in the capacity of which the polyphepan is used in proportion from 0.3:1000. Purification is performed until concentration of 0.5 MPC and lower. Contact is performed at temperature of 6°C for 5 minutes with mixing. Then raw milk is purified from sorbent by centrifugal method in separator-milk-purifier for cold purification. Method allows to reduce the concentration of lead in raw milk down to (0.28-0.40)±0.1 MPC with degree of purification of (76-90)±1% accordingly.
EFFECT: reduction of lead concentration in raw milk.
2 tbl, 2 ex