Pear and quince compote sterilisation method

FIELD: food industry.

SUBSTANCE: method involves heating in an air flow at 130°C at a rate of 6-7 m/s during 20 minutes with subsequent maintenance during 15-20 minutes at heated air temperature equal to 100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and saving of heat energy and water.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization compote of pears and quince 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-(25-30)-20100118KPand

Where

20 - duration of heating water in an autoclave to 100°C, min;

(25-30)- duration self-sterilizing, min;

20 - duration of cooling, min;

118 - the pressure in the autoclave, kPa;

100 - temperature sterilization, °C.

The disadvantages of this method are:

- long duration of the process and uniformity of heat treatment of various layers of the product in the Bank;

- deterioration of the structural-mechanical characteristics of the finished product due to the receipt of excessive heat exposure and digestion of certain fruits that are located in peripheral areas, banks;

big races the od of thermal energy and water.

The technical result of the invention is directed to a method of production of juice that contribute to: reducing the duration of the process; the preservation of biologically active components of raw materials; reducing the amount of boiled fruits and fruits with tresnuvshij skin and thereby improve the structural-mechanical characteristics of the product; saving heat and electricity and water and to improve competitiveness.

This technical result is achieved due to the fact that, in the proposed method, cans of juice, 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 6-7 m/s for 20 min with simultaneous intermittent 2-x-3-x min rotation banks "bottom cover" frequency of 0.133-1with an interval of 2-3 min, followed by exposure for 15-20 min in a chamber with heated air at a temperature of 100°C in static state jars and cooled in a stream of atmospheric air with a temperature of 20-25°C and a speed of 6-7 m/s for 16 minutes, and at the same time the Bank also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" frequency of 0.133-1at intervals of 2-3 minutes

An example of the method.

Banks with compote, after Germany is Itachi cover, 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 6-7 m/s, and within 20 min the contents of the cans are heated with simultaneous intermittent 2-x-3-x min rotation of the cans with the bottom on the cover of" frequency of 0.133-1with an interval of 2-3 min, followed by the media with the banks transferred to the camera shutter with warm air at a temperature of 100°C for 15-20 min, where banks are maintained in a static state with subsequent transfer to the cooling chamber, where for 16 min cans are cooled in a stream of atmospheric air temperature of 20-25°C and a speed of 6-7 m/s with intermittent 2-x-3-x min rotation cans "bottom cover" frequency of 0.133-1and an interval of 2-3 minutes

Salient features of the proposed method are: heating of the compote is in flow air temperature of 130°C. and a speed of 6-7 m/s for 20 min with simultaneous 2-x-3-x min intermittent rotation of the cans with the bottom on the cover of" frequency of 0.133-1with an interval of 2-3 min, exposure in the chamber at a temperature of 100°C for 15-20 min in a static state jars with further cooling in a stream of atmospheric air temperature 20-25°C at a speed of 6-7 m/s for 16 min is intermittent 2-x-3-x min rotation cans "bottom cover" frequency of 0.133 -1with an interval of 2-3 minutes

The use of intermittent rotation of the cans in the processes of heating and cooling contributes to the intensification of the process of internal heat transfer in the Bank and in combination with exposure cans in a static condition prevents the process of mechanical wiping of the fruit between them, which helps to preserve their integrity, and reducing the duration of the process contributes to a more complete preservation of biologically active components contained in the feedstock.

In addition, the intermittent rotation of the cans saves energy required for rotation of the cans, while ensuring the uniformity and process intensification thermal processing.

Mode provides industrial sterility canned, saving heat and electricity and increasing the competitiveness of finished products, and also completely eliminates the use of water during heat sterilization.

Literature

1. A collection of technological instructions for canning. Vol.2. - M.: Food industry, 1977.

Sterilization method compote of pears and quinces, 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 the air stream temperature is 130°C and a speed of 6-7 m/s for 20 min with simultaneous intermittent 2-x-3-x min rotation banks "bottom cover" with a frequency of 0.133 -1and an interval of 2-3 min, followed by exposure for 15-20 min in a chamber with heated air at a temperature of 100°C in static state jars and cooled in a stream of atmospheric air with a temperature of 20-25°C and a speed of 6-7 m/s for 16 minutes, and at the same time the Bank also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" with a frequency of 0.133-1and intervals of 2-3 minutes



 

Same patents:

FIELD: food industry.

SUBSTANCE: pear and quince compote sterilisation method involves compote heating in an air flow at 130°C at a rate of 3.5 - 4 m/s during 22 minutes with simultaneous interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval with subsequent maintenance during 15-20 minutes in a chamber with heated air temperature equal to 95°C in a static state of the jars. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 6-7 m/sec during 15 minutes. Additionally, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes interval.

EFFECT: significant saving of heat energy and water.

FIELD: food industry.

SUBSTANCE: method involves preliminary fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup and subsequent jars sealing using self-exhausting caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: method involves preliminarily fruits heating in jars with a hot 85°C water, the water replacement with a 98°C syrup with subsequent jars sealing using self-exhaustible caps. One performs compote sterilisation without creation of counter-pressure in the apparatus according to a new mode.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: rheum compote production method is as follows: after packing into jars fruits are poured with 85°C hot water for 2-3 minutes with subsequent water replacement with 98°C syrup. Then the jars are sealed with self-exhaustible caps and thermally treated without creation of counter-pressure in open-type apparatus according to the mode 1520157010070 envisaging water cooling in an autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading. Then one proceeds with cooling in another vessel according to the mode 55040.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 150°C air flow at a rate of 8.5 m/s during 8 minutes with subsequent maintenance during 30-35 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 150°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and saving of heat energy and water.

1 ex

FIELD: food industry.

SUBSTANCE: method envisages black currant packaging into jars and pouring with 85°C hot water during 2-3 minutes. Then one performs replacing the water with 98°C syrup and sealing the jars using self-exhaustible caps. Then one performs heat treatment without creation of counter-pressure according to a new mode and subsequent cooling. Water cooling is performed in an autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 120°C air flow at a rate of 3.5 m/s during 35 minutes with subsequent maintenance during 20 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 25 minutes. During the process of heat treatment in an air flow, heated up to 120°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.3 sec-1 with a 2-3 minutes' interval.

EFFECT: reduced processing time, improved the ready products quality and significant saving of thermal energy and water.

1 ex

FIELD: food industry.

SUBSTANCE: method envisages sealing jars filled with fruit-and-berry marinades with self-exhaustible caps. Then the jars filled with preserves are subjected to heat treatment in the autoclave without creation of counter-pressure according to a new mode and to subsequent cooling in another vessel. Water cooling is performed in the autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading.

EFFECT: invention allows to simplify the sterilisation process, reduce the technological cycle duration and ensures saving of electric energy and heat energy and the ready product quality enhancement.

FIELD: food industry.

SUBSTANCE: pear and quince compote production method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 150°C air flow at a rate of 3.5 m/s during 12 minutes with subsequent maintenance during 25-30 minutes in a 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 150°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

EFFECT: reduced processing time, improved the ready products quality and significant saving of thermal energy and water.

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. One performs preliminary heating of fruits in jars with 60 and 95°C hot water during 2-3 minutes, respectively, the water replacing with 98°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in the apparatus according to the preset mode.

EFFECT: invention promotes preservation of biologically active components of the raw material used, reduction of residual air quantity in the jar before sealing and air removal during the heat treatment process and boiled and cracked fruits quantity decrease; the invention ensures the prime cost reduction and enhancement of the ready product competitiveness due to thermal and electric energy saving.

1 ex

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: 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: 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: 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: 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 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 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 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 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 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.

Up!