Fruit-and-berry marinades pasteurisation method

FIELD: food industry.

SUBSTANCE: fruit-and-berry marinades pasteurisation method is as follows: one performs jars sealing with self-exhaustible caps with subsequent heat treatment without creation of counter-pressure according to a mode 25 10 15 70 85 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: 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.

 

The proposed method the invention relates to the canning industry, and in particular to methods of pasteurization of fruit sour pickles in jars SKO 1-82-500.

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 subjected to pasteurization in the autoclave by mode:

25-10-258578kPa

where 25 - duration of heating water in the autoclave up to 85°C, min;

10 - duration of self-sterilization, min;

25 - duration of cooling, min;

78 - the pressure in the autoclave, kPa.

The 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 works under pressure:

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

p> The technical result of the proposed method is aimed at creating sterilization method compote, providing increased performance, sterilization equipment, shortening the duration of the technological cycle, simplifying the process of pasteurization 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 pasteurization without creating back pressure on the regime of25-10-1570-85-70providing equality of the final cooling temperature

water in the autoclave its initial temperature required when loading the next batch of canned food, with continued cooling in another capacity on the treatment of1050-40

where 25 is the length of the period of heating water from 70 to 85°C, min;

10 - the duration of pasteurization at 85°C, min;

15 - the duration of the cooling water in the autoclave from 85 to 70°C, min;

70 - initial water temperature in the autoclave p the red loading the next batch of canned food;

85°C - temperature pasteurization °C;

70 - the final temperature of the water in the autoclave at the end of the cooling process;

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 up to 85°C. within 10 min, the banks can withstand achieved when the water temperature of 85°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.

Cooling con is allow 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 (final temperature 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 heat energy savings (excludes consumption of heat for heating water from 40 to 70°C) and cooling water (not the water consumption for the cooling water in the autoclave from 70 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 food for pasteurization 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 creating a back pressure in the apparatus, no need for complex technological equipment for pasteurization, canning, 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. M: Food industry. Vol.2, 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.

Method of pasteurization of fruit pickles, characterized by the fact that banks roll someexception lids and subjected to heat treatment without creating back pressure on the regime of25-10-1570-85-70providing 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, with continued cooling in another capacity on the treatment of1050-40.



 

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