Apple compote sterilisation method

FIELD: food industry.

SUBSTANCE: method for sterilisation of apple compote in jars SKO 1-82-500 involves heating in air flow at 130°C and rate of 8-9 m/s during 12 minutes with subsequent maintenance during 25 minutes in water at a temperature of 92°C, the jars cooling in an atmospheric air flow at 25-28°C and rate of 7-8 m/s during 15 minutes. Additionally in the process of heating and cooling the jars turned upside down with frequency of 0.133 with s-1, maintenance is performed in a static state.

EFFECT: method ensures significant saving of heat energy and water, enhances competitiveness products due to heat treatment uniformity.

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization of the Apple compote in banks SKO 1-82-500.

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 make sure that rolled banks are placed in a sterilization apparatus (autoclave and subjected to heat treatment by mode:

20-25-20100118KPand

where: 20 - duration of heating water in an autoclave to 100°C, min; 25 - duration of self-sterilization, min; 20 - duration of cooling, min; 118 - pressure autoclave, kPa; 100 - temperature sterilization, °C.

The disadvantages of this method are:

- long duration of the heat treatment process, which degrades the quality of the finished product;

the non - uniformity of heat treatment of various layers of the product in the Bank (the temperature difference between the Central and peripheral layers reaches 6-8°C and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers receive excessive exposure to heat);

- high consumption of heat energy to the energy and water.

The aim of the proposed method is to reduce the duration of the heat treatment process, saving thermal energy and water, and improving the quality of the finished product.

This goal is achieved due to the fact that the proposed method banks with compote, after closing, set in a special carrier that provides mechanical integrity of cans, and subjected to heating in a stream of air temperature 130°C and a speed of 8-9 m/C for 12 min with simultaneous rotation of the cans of "bottom cover" frequency of 0.133-1, followed by exposure for 25 min in water at a temperature of 92°C in a static state jars and cooled in a stream of air with a temperature of 25-28°C and a speed of 7-8 m/s for 15 minutes and the Bank rotates with the bottom on the cover of" frequency of 0.133-1.

An example of the method. Banks with compote, after sealing cap, set 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 tIn=130°C and a speed of 8-9 m/s, and within 12 minutes the contents of the cans are heated while rotating the cans with the bottom on the cover of" frequency of 0.133-1followed by the media with the banks transferred to the water bath temperature is 92°C for 25 min, where banks are maintained in a static state with subsequent transfer to the cooling chamber in the flow of the atmospheric air temperature of 25-28°C and a speed of 7-8 m/s for 15 min and the rotation of the cans with the bottom on the cover of" with a frequency of 0.133-1.

Salient features of the proposed method are: heating of the compote is in flow air temperature of 130°C. and a speed of 8-9 m/C for 12 min while rotating the cans with the bottom on the cover of" frequency of 0.133-1followed by exposure to water at a temperature of 92°C for 25 min in a static state with further cooling in a stream of atmospheric air temperature of 25-28°C at a speed of 7-8 m/s for 15 min and the rotation of the cans with the bottom on the cover of" with a frequency of 0.133-1.

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 significant savings in thermal energy of water during heat sterilization and improves the quality of the finished product by reducing the duration of the heating and rotation and ensure uniform heat treatment.

Literature

1. A collection of technologically advanced, the fir instructions for canning. Vol.2 - M: Food industry, 1977.

Sterilization method compote of apples, including the installation of cans in the media, ensuring the integrity and the processes of heating, soaking and cooling, characterized in that the heating of the juice is carried out in an air stream temperature of 130 °C. and a speed of 8-9 m/C for 12 min, while the Bank rotate "bottom cover" with a frequency of 0.133-1, followed by exposure to water temperature of 92 °C for 25 min, while the Bank is in a static state, followed by cooling in air stream temperatures of 25-28 °C and a speed of 7-8 m/s for 15 min, while the Bank rotate "bottom cover" with a frequency of 0.133-1.



 

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