Method of stewed apples sealing in jars sko 1-82-1000

FIELD: food industry.

SUBSTANCE: method includes processing of apples packaged in jars. Hot air at temperature 140-150°C is alternately supplied through one half area of jar neck section within 5-6 minutes every 15-20 seconds. Used air is exhausted through other half. Then the processed apples are filled in with syrup, sealed and sterilised in autoclave.

EFFECT: reduction of thermal sterilisation of conservations.

 

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 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 the fruit is Packed in cans are heated feed alternately with an interval of 15-20 with through one and the second half of the sectional area of the neckline banks hot air temperature of 140-150°and With a speed of 3-4 m/C for 5-6 min, followed by pouring the syrup temperature 95-97°With, then banks are sealed and sent to the terilization in the autoclave according to the new mode of sterilization.

An example of the method.

In cans Packed prepared in accordance with technological instruction apples. Further, banks are placed in a chamber where through a special device alternately for 5 minutes (every 15-20 s) through one half of the sectional area of the neckline banks served hot air temperature of 140°and With a speed of 4 m/s, and through the other half of the sectional area of the neckline banks plays the exhaust air. After jars are filled with syrup at a temperature of 96°, rolled and sent for sterilization in the autoclave. The initial water temperature in the autoclave considering the fact that the average temperature of the juice after pouring syrup and shutter speed is 65°With (according to the current technological instruction 50° (C)at the time of loading cans should be about 80°With (according to the current technological instruction 65°). Sterilization of the compote is done according to the new mode

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°when sterilization on the mode of action is relevant to the technological instruction reaches only 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, reaching up to 8-10°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 of the temperature is equal to 65°and when further heated, the temperature difference between the center and the periphery is reached within 5-6°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 technology is tion instructions coefficient very uneven heat sterilization is To K.N.=2,0, and the mode of heat sterilization on the proposed conservation method ToK.N.=1,50, which indicates a relative reduction of non-uniformity of heat treatment.

The proposed method reduces the duration of the process of thermal sterilization of canned food, reduces the non-uniformity of heat treatment 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 1-82-1000, characterized in that the fruit is Packed in cans, processed, while alternately for 5-6 min, with an interval of 15-20 with, through one half of the sectional area of the neckline banks served hot air with a temperature of 140-150°and With a speed of 3-4 m/s, and through the other half of the sectional area of the neckline banks plays the exhaust air then processed fruits pour the syrup is heated to a temperature of 95 to 97°C, after which the filled cans are subjected to sealing and sterilization in autoclave mode



 

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