Fruit-and-berry marinades sterilisation method

FIELD: food industry.

SUBSTANCE: method involves jars sealing with self-exhaustible caps with subsequent heat treatment without creation of counter-pressure in the apparatus according to a mode 25 25 15 70 100 70 , envisaging water cooling in the autoclave till the temperature is equal to the water initial temperature during the next preserves batch loading and continuation of cooling in another vessel according to the mode 10 50 40 .

EFFECT: sterilisation equipment performance enhancement, heat sterilisation process simplification and the ready product quality enhancement due to air removal from jars and heat treatment duration reduction.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization of fruit acid marinades banks SKO 1-82-3000.

The sources that were searched in this way showed that the prototype is the method [1], the essence of which is that banks prepared with the product after packaging, filling and sealing is subjected to autoclave sterilization on mode:

25-25-25100128KPand

where

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

25 - duration of self-sterilization, min;

25 - duration of cooling, min;

128 - pressure autoclave, kPa.

The main disadvantages of this method are:

- the need to create back pressure in the apparatus in the process of heat treatment, which requires additional power consumption;

- the complexity of the technological equipment for thermal sterilization, due to the fact that it operates under positive pressure;

- long duration of the technological cycle, which reduces the performance of the sterilization equipment and uhudshaedsta the finished product.

The technical result of the proposed method is aimed at creating sterilization method compote, providing increased: the performance of sterilization equipment, shortening the duration of the technological cycle, simplifying the process of thermal sterilization and improving the quality and competitiveness of finished products.

This technical result is achieved due to the fact that banks after the packing roll someexception covers [2] and subjected to sterilization without creating back pressure on the regime of25-25-1570-10-70providing equality of the end temperature of the cooling water in the autoclave its initial temperature required when loading the next batch of canned food, with continued cooling in another capacity mode

1050-40,

where

25 - duration of heating water from 70 to 100°C, min;

25 - duration of period own sterilization at 100°C, min;

15 - the duration of the cooling water in the autoclave from 100 to 70°C, min;

70°C - Nacha the other the water temperature in the autoclave before loading the next batch of canned, °C;

100°C - temperature sterilization °C;

70°C final temperature of water in the autoclave at the end of the cooling process, °C;

10 - the duration of the period of cooling of canned goods in another tank when the water temperature 50-40°C, min.

An example of the method.

Banks after the packaging of the product roll someexception lids, placed in an autoclave with hot water temperature of 70°C and subjected to heating for 25 min, increasing the temperature of the water in the autoclave to 100°C. within 25 min banks hold at the attained temperature of water is 100°C With subsequent cooling of the water in the autoclave for 15 min to 70°C (initial temperature of the water when loading the next batch of canned goods to be sterilized), then banks transferred into another container (tub) and continue cooling at temperatures from 50 to 40°C for 10 minutes

Use someexception caps removes air from the cans in the process of heating that, firstly, provides the possibility of sterilization process without creating back pressure in the apparatus and, secondly, the removal of air from cans results in a better preservation of biologically active substances contained in the product, because the absence of air in banks significantly reduces the degradation due to the cessation of oxidative reactions.

About ladenia canned in the autoclave until the initial water temperature required when loading the next batch of canned (70°C), provides the possibility of reducing the duration of the technological cycle of production of canned and thereby improving the performance of sterilization equipment, as excluded from the process cycle time (8-10 minutes)required to heat water from 35-40°C. the final temperature of the cooling canned over existing methods) to 70°C (initial temperature of the water in the autoclave before loading the next batch of canned food). And, furthermore, the method provides savings of thermal energy (not heat consumption for water heating from 40°C to 70°C and cooling water (not the water consumption for the cooling water in the autoclave from 70°C to 40°C.

Salient features of the proposed method are: banks sealed someexception lids and heat treatment is carried out without creating a back pressure in the apparatus; cooling of canned food in the autoclave is carried out until the temperature of the water is equal to the initial temperature of the water when loading the next batch of canned goods to be sterilized with continued cooling in another tank or bath at a temperature of 50-40°C for 10 minutes

This mode provides the reduction of the duration of the technological cycle, improving the performance of sterilization equipment, power savings due to the elimination of C is of the back pressure in the apparatus, no need for complex technological equipment for sterilization of canned food, heat energy savings and improved product quality by removing air from the cans and reducing the duration of heat treatment.

Literature

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

2. Flaumenbaum B.L., Ibragimova LR, Fleas GA Someexception glass packaging by closure type 1 breathable covers. Canning and vegetable drying industry, 1983, No. 1, P.29-32.

The method of sterilization of fruit pickles, characterized by the fact that banks roll someexception lids and subjected to heat treatment without creating back pressure on regimeproviding the cooling water in the autoclave to a temperature equal to the initial temperature of the water when loading the next batch of canned food, and continued cooling in another capacity mode.



 

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