Sterilisation method of cherry compote

FIELD: foodstuff; technological processes.

SUBSTANCE: method is carried out by compote heating in a stream of warmed up air with temperature of 145-150°C and speed of 5-6 m/s during 20 minutes with the subsequent cooling in a stream of atmospheric air with temperature of 25-30°C and speed of 5-6 m/s within 15 minutes. Thus the jar during all heat processing rotates "from a bottom on a cap" with frequency 0.133 c-1.

EFFECT: reduction of compote heat processing duration.

 

The proposed method the invention relates to food industry, and in particular to methods of sterilization of the juice from the cherries.

The sources that were searched in this way showed that the prototype 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 by mode:

kPa

where 20 - duration of heating water in an autoclave to 100°C, min;

25 - duration of self-sterilization, min;

20 - duration of cooling, minutes

The total duration of the mode is 65 minutes

The disadvantages of this method are:

- long duration of the heat treatment process, which degrades the quality of the finished product;

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 6-8°and, accordingly, the value of the sterilizing effects of unequal; peripheral layers receive excessive exposure to heat;

- high consumption of heat energy and water.

The technical result of the invention is the reduction in the duration of the heat treatment process compote of cherries, as well as economy is heat and water.

To achieve the stated technical result of the proposed sterilization method compote of cherries, including the processes of heating and cooling, and the heat of the compote is in the stream of heated air temperature of 145-150°and With a speed of 5-6 m/s for 20 min and then cooled in a stream of atmospheric air temperature 25-30°at the speed of 5-6 m/s for 15 min, and the Bank during the whole heat treatment process rotates with the bottom on the cover of" with a frequency of 0.133-1.

Banks with compote after sealing caps set in the media, providing mechanical integrity to prevent collapse of the caps in the heating process, and placed in a chamber, where it circulates the hot air temperature tin=145-150°and With a speed of 5-6 m/s, and within 20 min the contents of the cans are heated up to 102-103°C. Further, the media, the banks transferred to the cooling chamber, where the flow of atmospheric air speed of 5-6 m/s for 15 min banks cooled to 60°With, in the process of heat treatment of banks rotate with the bottom on the cover of" with a frequency of 0.133-1.

Salient features of the proposed method is that the heating of the juice from the cherries is carried out in a stream of heated air temperature of 145-150°and With a speed of 5-6 m/s for 20 min with the respective cooling in a stream of atmospheric air temperature 25-30° With at a speed of 5-6 m/s for 15 min, and the Bank during the whole heat treatment process rotates with the bottom on the cover of" with a frequency of 0.133-1.

The total duration of the sterilization process on the proposed method is 35 min, i.e. the duration of sterilization is reduced by 30 minutes 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 is compared with the prototype provides significant savings in heat energy and generally does not require the use of water during heat sterilization.

Literature

1. A collection of technological instructions for canning. Vol.2. - M.: Food industry, 1977.

Sterilization method compote of cherries, including the processes of heating and cooling, characterized in that the heating of the juice is carried out in a stream of heated air temperature of 145-150°and With a speed of 5-6 m/s for 20 min and then cooled in a stream of atmospheric air temperature 25-30°at the speed of 5-6 m/s for 15 min and the Bank during the whole heat treatment process rotates with the bottom on the cover of" with a frequency of 0.133-1.



 

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