Method of sterilising compotes in metal container

FIELD: food-processing industry.

SUBSTANCE: proposed method includes heating seamed cans with the packed product in airflow at 170°C and cooling it airflow with finely dispersed moisture at air flow rate of 4 to 6 m/s, the cans being revolved about a longitudinal axis.

EFFECT: reduced processing time, higher quality of finished product.

5 dwg, 3 tbl

 

The invention relates to methods of sterilization of compotes and can be used in the canning industry.

Known methods of sterilization of compotes in the Bank No. 13 (see the book "the Technology of canning fruits, vegetables, meat and fish" authors Affan-Jung and others - M.: Food industry, 1980, and "a Collection of technological instructions on canning", Vol.2. - M.: Food industry, 1977). The disadvantages of the known sterilization methods compotes are the long duration of the process, the uniformity of heat treatment of the product in the Bank and, as a consequence, lowering the quality.

The aim of the invention is to reduce the duration of the process, eliminating uneven heating of the product at various points in banks and improving the quality of the finished product.

This goal is achieved by the fact that banks with sterilized product in the air stream temperature of 170°C and rotate around its axis.

This embodiment of the method of sterilization of the juice provides a significant reduction in the duration of the process, the relative uniformity of heating of the product at various points in the banks and the best preservation of quality indicators compote.

The proposed method of sterilization of compotes as follows. After packaging of the product banks roll, is heated in the Oka air at a temperature of 170°C, cooled in a stream of atmospheric air with fine moisture, the banks seem to revolve around its axis with a speed of 0.5÷1.0-1.

To establish the non-uniformity of heat treatment of compotes in the sterilization of active modes in the autoclave was investigated heating of the product in the Bank No. 13 in four locations (figure 1). Figure 1 shows the curves of changes of temperature in different points of the banks and the actual lethality of the Central and peripheral layers of stewed peaches whole fruits".

Curves warmup show that the Central layer of compote warms up slower than the peripheral, and the temperature difference during heating is 3-5°C, and after cooling 5÷12°C., Respectively, and the actual mortality of these layers has a different value, the Central layer is 122 uslin, and peripheral - 198 onlin

The ratio of the extreme non-uniformity of heat treatment TokNis

i.e. peripheral layer of compote 1.6 times receives more heat relative to the center of the jar.

As you know, the basic ways of intensification of the process of thermal sterilization of canned vegetables are the increase of the temperature level and the forced mixing of the product by rotating the container.

The acceleration of the process load, the VA with increasing temperature levels can be seen from figure 2, which shows the results of a study on programot compote of peaches at various temperatures of heated air in a fixed state banks, and rotating it around its longitudinal axis.

The table shows the average speed of the warm compote of peaches (Central banks) to sterilize it in an autoclave under the current regime, and in the flow of heated air temperature of 135, 150, 170 and 180°C.

Table 1
№ p/pHeating methodThe average heating rate
when a stationary state banksduring the rotation of banks for 0.5 sec-1
1
2
In the autoclave water
The flow of heated air with a temperature
0,035-
T1=135°C0,042-
T2=150°C0,048-
T3=170°C0,0500,070
T4=180°C0,05080,0705

Based on these results, the optimum temperature of the heated air taken 170°C.

Figure 3 shows curves warmup "Compote of plums" in the flow of air temperature 170°C at a stationary state banks. Temperature was measured at 6 points, as shown in figure 3. As can be seen from figure 3, the Compote of plums" at various points banks heats up differently: the upper layers are heated faster than the bottom, the temperature difference between the peripheral and Central layers is achieved up to 25°C.

Figure 4 shows curves warmup "Compote of cherries" airflow temperature of 170°C With rotation banks around its longitudinal axis. Temperature was measured at four points (figure 4). The curves show that with the increase of frequency of rotation unevenness of the heat treatment is reduced and, since n=0.5 s-1the compote in different points of the banks is heated almost uniformly. In addition, when the rotation banks duration reaching the set temperature is reduced. So for the time τ=10 min the temperature in the pot reaches:

n=0,166 with-1- 94,8°C

n=0.5 s-1to 96.5°C

n=1.0-1- is 97.6°C

Conducted research both in laboratory and industrial conditions in the sterilization p is slichnih compotes during the rotation of banks around the longitudinal axis has been set, for the compote of apricots, plums and plum optimal speed banks is 0.5÷1.0-1.

When developing apparatus continuous sterilization of fruit drinks, you need to choose a more economical and efficient method of cooling. Such methods include air-photospreteen cooling - cooling in the air stream fine with moisture.

Figure 5 shows the cooling curves compote of plums with different content of fine moisture in the air stream speed of 4-6 m/s

Mode rotary sterilization compotes can be represented as follows

where T0- the initial temperature of the product in the Bank before sterilization, °C, T1and T2accordingly, the temperature of the heating and cooling mediums, C, τ1and τ2- the duration of the processes of heating and cooling min, n is the rotational speed of the banks around the longitudinal axis, with-1.

Thus were established the scientific obosnovanie modes rotary sterilization compotes, ensuring the purity of the finished product (table 2).

Table 2
№ p/pStewed fruitViscotemp the temperature regimes rotary sterilization with air-photospreteen cooling Actual mortality srvc. min
1Apricots, plums and plum111
2Cherries, peaches, apples in quarters118

On these modes were sterilized canned fruits and investigated such indicators that characterized the effect of rotation of the banks on the quality of canned.

Table 3
№№ p/pThe quality indicatorsStewed fruit
CherryApricots
the autoclavethe new modethe autoclavethe new mode
1Dry matter, %a 21.5a 21.523,123,1
2Vitamins C, mg/100 g of substance2,83,23,13,5
3Turbidity syrup, adept. density1,261,21,181,15
4The strength of the pulp to puncture, g/mm28,29,61,121,8

As can be seen from table 3, the quality indicators in compotes, sterilized by new modes, higher that speaks a better preservation of quality indicators compote.

The sterilization method of the compote in a metal container, characterized in that after the packaging of the product banks roll, then carry out the heating of the cans in the air stream at a temperature of 170°C and cooling in the air stream with fine moisture when the air flow rate of 4-6 m/s, the banks seem to rotate around its longitudinal axis with a frequency of 0.5÷1.0-1.



 

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