Sterilisation method of stewed apples

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 130°C and speed 8.5 m/s during 15 min with following bearing in air flow with temperature 100-105°C during 3 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 5-6 m/c during 15 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.133 c-1.

EFFECT: considerable saving of heat energy.

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization of the Apple compote in banks SKO 1-82-500.

The sources on which was 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 make sure that rolled banks are placed in a sterilization apparatus (autoclave and subjected to heat treatment by mode:

where: 20 - duration of heating water in an autoclave to 100°C, min; 15 - duration of self-sterilization, min; 20 - duration of cooling, min. Common mode duration is 55 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 6-7°and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers receive excessive exposure to heat);

- high consumption of heat energy and water.

The aim of the proposed method is to reduce the duration of the heat treatment process, saving thermal energy and water, and p is increasing the quality of the finished product.

This goal is achieved due to the fact that the proposed method banks after the seaming are installed in a special carrier that provides mechanical integrity of cans, and subjected to heat sterilization in the flow of heated air temperature 130°and With a speed of 8.5 m/s for 15 min, followed by exposure to a flow of heated air temperature of 100-105°C for 3 min with cooling in a stream of atmospheric air temperature 34-35°and With a speed of 5-6 m/s for 15 minutes, and in the course of thermal processing banks rotate with the bottom on the cover of" frequency of 0.133-1.

An example of the method.

Banks with compote after sealing cap installed in the media, providing mechanical integrity (to prevent breakdown cover in the heating process), and placed in a chamber where circulating hot air temperature tin=130°and With a speed of 8.5 m/s, and within 15 minutes the contents of the cans are heated to 100°Since, further, the media, the banks transferred to 3 min in the camera exposure temperature 100-105°C, followed by cooling in a stream of atmospheric air temperature 34-35°and With a speed of 5-6 m/s for 15 min and in the process of heat treatment of banks rotate with the bottom on the cover of" with a frequency of 0.133-1.

A significant hallmark the diversified characteristics of the proposed method are: heating of the juice is carried out in a stream of heated air temperature 130° C and a speed of 8.5 m/s for 15 min, followed by exposure at a temperature of 100-105°C for 3 min and cooled in a stream of atmospheric air temperature 34-35°when 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.

The total duration of the sterilization process on the proposed method is 33 min, i.e. the duration of sterilization is reduced by 22 minutes compared to the prototype. This mode provides the industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which is the standard value of 150-200 srvc. minutes

In addition, the proposed method is compared with the prototype provides a significant saving of thermal energy, completely eliminates the use of water during heat sterilization and improves the quality of the finished product by reducing the duration of the heat treatment process, and its uniformity.

Literature

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

Sterilization method compote of apples, including the processes of heating, soaking and cooling, characterized in that the heating of the juice is carried out in the air stream temperature is dependent on the 130° C and a speed of 8.5 m/s for 15 min, followed by exposure to the air stream temperature of 100-105°C for 3 min and cooled in a stream of air temperature 34-35°and With a speed of 5-6 m/s for 15 min, in the course of thermal processing Bank rotate "bottom cover" with a frequency of 0.133-1.



 

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