Preservation method of stewed apples in cans sko 1-82-500

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 92-95°, after that cans are sterilised in autoclave.

EFFECT: reduction of process time of preserves heat sterilisation and irregularity of product thermal treatment.

 

The proposed method the invention relates to the canning industry, and in particular to methods of preserving fruit drinks.

The sources that were searched in this way showed that the prototype is the method [1], the essence of which is that banks prepared with the product after filling, pouring syrup and seaming subjected to heat sterilization in an autoclave by mode

The main disadvantages of this method are:

- long duration of the heat treatment process of the product;

- uneven thermal processing of the product in banks;

the relatively high consumption of thermal energy.

The aim of the proposed method is to reduce the duration of the heat treatment process, reducing the non-uniformity of heat treatment, improving product quality and saving of thermal energy.

This goal is achieved due to the fact that the proposed method jars packaged fruit before pouring the syrup over the 0.8 to 1 min and placed in a microwave chamber, then pour the syrup at a temperature equal 92-95°, rolled and sent for sterilization in the autoclave, or other apparatus for sterilization.

An example of the method.

In banks filled the prepared fruit is (Apple) and 0.8-1 min and placed in a microwave chamber, with the help of the magnetron is excited by the electromagnetic field of a frequency of 2400÷50 MHz. After microwave processing in banks pour the syrup at a temperature of 92-95°and roll. After soaking for 30 min (permissible exposure time before sterilization) temperature of product in Central banks is 65-67°With (and under the current technological instruction - 50°). Thus, the initial temperature of the product in the Bank before sterilization 15-17°With more in comparison with the method for preserving according to the current processing instructions.

In the production of canned fruits from apples temperature pour the syrup when you fill should be 80-85°C.

Because the syrup is boiled at 100°and the temperature of the syrup when you fill 80-85°thus are inefficient heat losses to cooling of the syrup from 100°With up to 80 or 85°C.

In Central banks temperature 65-67°With the sterilization mode current technological instruction can only be achieved after 10 min after the start of the process of thermal sterilization.

In addition, the sterilization mode current processing instructions the temperature difference between the Central and peripheral points of the product in the Bank after 10 min since sterilization is already 5÷6°With that in the future increases, the achievement of the th 8-10° With, and therefore the magnitude of the sterilizing effects of these points are different.

When sterilization of the proposed method, the heating of the product in the autoclave begins with almost the same in the center and the periphery temperature equal 65-67°and when further heated, the temperature difference between the center and the periphery is achieved within 6-8°C.

Sterilization of Apple compote for the conservation of the proposed method is produced by mode

The curves of programot and actual mortality of this mode of sterilization indicate that this mode provides industrial sterility of the finished product, and reduces the non-uniformity of heat treatment, which is confirmed by the value of the coefficient is very uneven heat treatment ToK.N.[2]which represents the ratio of actual realnosti in the most and least warmed points banks. So, for the mode of heat sterilization on the existing flow statement ratio imbalance in heat sterilization is ToK.N.=2,2, and the mode of heat sterilization on the proposed conservation method ToK.N.=1,4, which indicates a relative reduction of non-uniformity of heat treatment.

Offer the second method reduces the duration of the process of thermal sterilization of canned food, reduces uneven thermal processing of the product, improves the quality of the finished product and provides savings of thermal energy.

Literature

1. A collection of technological instructions for the production of canned food, volume 2. - M.: Food industry, 1977.

2. Muradov MS Finding parameters of a continuous high-temperature rotary sterilization of canned food in a stream of hot air. Dis. Kida. technology. Sciences. - Odessa, 1978.

Method of preserving the Apple compote in banks SKO 1-82-500, characterized in that the prepared fruit after the packing process of the microwave field with a frequency of 2400÷50 MHz in a period of 0.8-1.0 min, then processed fruits pour the syrup is heated to a temperature of 92-95°and sterilized in the autoclave by mode:



 

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