Method for sterilisation of peach compote with stones

FIELD: food industry.

SUBSTANCE: jars with compote, after lid sealing, are installed into carrier providing for mechanical tightness, and are heated in flow of hot air by temperature of 130°C for 25-26 minutes. Cooled at first in flow of atmospheric air by temperature of 20-25°C for 8 minutes, and then - in flow of atmospheric air with alternating application of water film onto jar surface at the temperature of 65-70°C for 7 minutes. At the same time jars in process of thermal treatment are rotated from bottom to lid with frequency of 0.166 s-1.

EFFECT: invention provides for reduction of process duration and improved quality of finished product.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization compote of peaches in banks SKO 1-82-1000.

The sources that were 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 banks with compote set in the media, ensuring tightness, then carry out the heating of the juice in an air stream temperature of 130°C and a speed of 3.5 m/s for 30 min and then cooled in a stream of atmospheric air temperature of 20-25°C and a speed of 5-6 m/s for 20 minutes, in the course of thermal processing Bank rotate "bottom cover" frequency 0,166 with-1.

The disadvantage of this method is the long duration of the heat treatment process, which degrades the quality of the finished product.

The aim of the proposed method is to reduce the duration of the heat treatment process and thereby improving the quality of the finished product.

This goal is achieved due to the fact that the proposed method banks after closing set in the media, ensuring the mechanical integrity of cans, and subjected to heat sterilization in the flow of heated air temperature of 130°C and a speed of 5.5-6 m/s during 5-26 min and then cooled in a stream of atmospheric air temperature of 20-25°C and a speed of 7-8 m/s for 8 minutes and a further continuation of the cooling flow of the atmospheric air with the alternate application of the surface banks water film temperature of 65-70°C for 7 min, while the Bank is in the process of heat treatment rotates from the bottom on the cover with a frequency 0,166 with-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 it circulates the heated air temperature tB=130°C and a speed of 5.5-6 m/s, and during 25-26 min the contents of the cans are heated, then the carrier with the banks transferred to the cooling chamber where they are cooled in a stream of atmospheric air temperature of 20-25°C and a speed of 7-8 m/s for 8 min and a further continuation of the cooling flow of the atmospheric air with the alternate coating the surface of the banks of a water film temperature of 65-70°C for 7 min, while the Bank is in the process of heat treatment rotates from the bottom on the cover with a frequency 0,166 with-1.

Salient features of the proposed method is that the heating of the juice is carried out in a stream of heated air temperature of 130°C and a speed of 5.5-6 m/s during 25-26 min and then cooled in a stream of atmospheric air temperature 20-25°C with a speed of 7-8 m/s for 8 min and a further continuation of the cooling flow of the atmospheric air with the alternate coating the surface of the banks of a water film temperature of 65-70°C for 7 min, while the Bank is in the process of heat treatment rotates from the bottom on the cover with a frequency 0,166 with-1.

The total duration of the sterilization process on the proposed method is 40-41 min, i.e. the duration of sterilization is reduced by 9-10 min 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 increased performance sterilization equipment and improving the quality of the finished product by reducing the duration of the heat treatment process.

Sources of information

1. Sterilization method compote of peaches with bones. RF patent № 2344730 / Akhmedov ME, Ismailov, T.A., 2009, BI No. 3.

Sterilization method compote of peaches with bones, characterized by the fact that banks set in the media, ensuring tightness, then carry out the heating of the juice in an air stream temperature of 130°C. and a speed of 5.5-6 m/s during 25-26 min with subsequent cooling in air stream temperatures of 20-25°C and a speed of 7-8 m/s for 8 min and a further continuation of the cooling flow of the atmospheric air with the alternate deposition on the surface the banks of the water film temperature of 65-70°C for 7 min, while the Bank is in the process of heat treatment rotates from the bottom on the cover with a frequency 0,166 with-1.



 

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