Preserving method of stewed quince and pears in cans sko 1-82-350

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 MNz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

 

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

The sources, which described the search in this way showed that the prototype is the way /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 0,8-1,0 min placed in a microwave chamber, then pour the syrup temperature is equal 95-97°, rolled and sent for sterilization in an autoclave or other apparatus for sterilization.

An example of the method

The banks are Packed up prepared fruit(quince and pears) and 0.8 to 1.0 min, 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 temperature 95-97°and roll. After soaking for 30 min (permissible exposure time before sterilization), the product temperature in the Central banks is 67-68°With (and under the current technological instructions 48-50°). Thus, the initial temperature of the product in the Bank before sterilization at 17-22°With more in comparison with the method for preserving according to the current processing instructions.

In the production of stewed quince and pears 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 to 80 or 85°C.

In Central banks temperature 67-68°With the sterilization mode current technological instruction reaches only 15 min after the beginning 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 15 min since sterilization is already 4-5°With that in the future increases, reaching do-7° With, and, respectively, and 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 67-68°and when further heated, the temperature difference between the center and the periphery is achieved within 6-7°C.

Sterilization of stewed quince and pears 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/that 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.=2,2, and the mode of heat sterilization on the proposed conservation method ToK.=1,1 5, which indicates a relative reduction of non-uniformity of heat treatment.

Offers the proposed 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.

Preservation method of stewed quince and pears in banks SKO 1-82-350, 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 95 to 97°and sterilized in the autoclave by mode:



 

Same patents:

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 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

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 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

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.

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.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 140°C and speed 5-6 m/s during 13-15 min with following bearing in air flow with temperature 100-105°C during 5 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 2.5÷3 m/s during 5 min. At that, in process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.2 c-1.

EFFECT: proposed method significantly decreases the water usage and provides quality improvement of prepared product because of time decreasing of thermal treatment process.

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.

FIELD: canned food industry.

SUBSTANCE: apparatus has spring-biased cylindrical chambers, bubblers, pouring media feeding branch pipes, and fruit dosing device. Fruit dosing device is made sectioned, and consists of three pairs of sections having volumes of 0.65 dm3, 1 dm3, 3 dm3 , respectively. Bubblers are positioned at an angle of 3-5 deg to walls of movable cylindrical sleeves positioned within cylindrical chambers. Bubblers and branch pipes for feeding of pouring media are extending through slots provided within walls of movable sleeves.

EFFECT: increased efficiency and uniform thermal treatment of food product.

2 dwg

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.

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 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

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 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

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 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

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 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

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.

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.

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.

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.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: packing.

SUBSTANCE: invention relates to method of treatment of packages with thickness smaller than length and width, and with two longer and two shorter side edges. Film packages are orientated so that main passing plane of film packages containing side edges at handling and/or heat treatment forms angle with vertical not less than 60o, and longer edges are directed horizontally. Device for implementing the method contains great number of parallel separating walls arranged one after the other to form receiving pockets for each film package. Between two adjacent receiving pockets two separating walls are arranged in turn at a distance from each other. Width of carrying device corresponds to longest size of film packages to be arranged, and height of carrying device is less than their width.

EFFECT: provision of possibility of manual handling and improved heat treatment of packages.

11 cl, 1 dwg

Up!