Method for sterilizing of stewed cherry

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.

 

The invention relates to food industry, namely, preservation, and can be used for sterilization of compote of cherries in jars.

The sources that were searched in this way showed that the analogue of the proposed method is sterilization method [1], the essence of which is that make sure that rolled banks are placed in a sterilization apparatus (autoclave and subjected to heat treatment.

The disadvantages of this method are:

- long duration of the heat treatment process;

the non-uniformity of heat treatment of various layers of the product in the Bank (the temperature difference between the Central and peripheral layers reaches 15-17°and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers receive excessive exposure to heat, the coefficient of imbalance in the heat treatment reaches more than two;

- high consumption of heat energy and water.

The closest analogue of the present invention is a sterilization method [2], the essence of which is, banks with compote after closing having a temperature of 54°C, installed in a special carrier and at 5 minutes, placed in a water temperature of 70°C. Further, the banks transferred to a bath temperature of 100°25 min (15 and 10 min) with sleduyushim transfer at bath cooling, where for 20 min water temperature with 100°reduced to 35°C; and in the course of thermal processing Bank rotates with a frequency of 0.26 with-1.

The total duration of the process in this mode is 50 minutes

The disadvantages of this method are:

the relatively long duration of heat treatment;

- the complexity of technical support manual mode heating and cooling compote by transferring cans from one bath to another.

- the possibility of heat of the battle of glass containers when transferring cans from the bath with a temperature of 70°With a bath temperature of 100°C;

- high consumption of cooling water in the cooling zone;

the heat consumption for heating cooling water to provide a stepped cooling from 100 to 35°C.

The technical problem to be solved by the present invention is to optimize the sterilization process compote of cherries.

The technical result obtained by the proposed method is to reduce the duration of the heat treatment process compote of cherries, while maintaining its taste.

This technical result is achieved due to the fact that the juice is heated in a stream of heated air temperature of 155-160°and With a speed of 5-7 m/s for 25 min with subsequent refrigerated who eat in the flow of atmospheric air at the speed of 5-6 m/s for 8 min with a further continuation of the cooling flow of the atmospheric air with the alternate coating the surface of the banks of a water film temperature of 65-70° C for 12 min, while the Bank during the whole heat treatment process rotates from the bottom on the cover with a frequency of 0.25-0.33 s-1.

An example implementation of the method of sterilization of the juice from the cherries.

Banks with compote after sealing caps set in the media, providing mechanical integrity (to prevent the disruption of caps in the heating process), and placed in a chamber where circulating hot air temperature tIn=155-160°and With a speed of 5-7 m/s, and for 25 min the contents of the cans are heated to 105°; then the carrier with the banks transferred into a chamber where the flow of atmospheric air speed of 5-6 m/s for 8 min banks cooled to 80°C, then cooled in a stream of atmospheric air is continued for 12 min with alternating (intervals of 5-10 s) applying to the surface of the cans water film temperature of 65-70°and in the course of thermal processing banks rotate with the bottom on the cover with a frequency of 0.25-0.33 s-1.

Salient features of the proposed method is that heating of the juice is carried out in a stream of heated air temperature of 155-160°and With a speed of 5-7 m/s for 25 min and then cooled in a stream of atmospheric air at the speed of 5-6 m/s for 8 min with a further continuation of the cooling flow of the atmospheric air Popper is Menno applied on the surface of the banks of a water film temperature of 65-70° C for 12 min and the Bank during the whole heat treatment process rotates from the bottom on the cover with a frequency of 0.25-0.33 s-1.

The total duration of the sterilization process takes 45 minutes, i.e. the duration of sterilization is reduced by 5 min compared to the prototype. This mode provides the industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect.

In addition, the proposed method allows to simplify the design of the apparatus for heat sterilization, eliminating the need for multiple baths for heat treatment compote, and conserves heat and water.

Literature

1. A collection of technological instructions for canning. V.2), Food industry, 1977.

2. Demirov A.F. Use rotation to intensify the process of sterilization of canned food in glass containers.: Diss. Kida. technology. Sciences. Makhachkala, 2000

Sterilization method compote of cherries, characterized in that it provides for heating of the compote in a stream of heated air temperature of 155-160°and With a speed of 5-7 m/s for 25 min and then cooled in a stream of atmospheric air at the speed of 5-6 m/s for 8 min with a further continuation of the cooling flow of the atmospheric air with the alternate application for Ernest banks water film temperature of 65-70° C for 12 min, while the Bank during the whole heat treatment process rotates from the bottom on the cover with a frequency of 0.25÷0.33 s-1.



 

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