Sweet cherry compote sterilisation method

FIELD: food industry.

SUBSTANCE: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs jars heating in 140C air flow at a rate of 1.5 m/s during 20 minutes. Then one proceeds with heating the jars with compote by way of showering with 100C hot water during 8 minutes. The jar is in a static state. Then one performs staged cooling of the jars in baths filled with 80C water for 4 minutes, with 60C water for 4 minutes, with 40C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1.

EFFECT: invention promotes prevention of thermal breakage of jars, the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization compote of cherries 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 regime

where 20 - duration of heating water in an autoclave to 100C, min; (20-25) - duration self-sterilizing, min; 20 - duration of cooling, min; 118 - pressure autoclave, kPa; 100 - temperature sterilization C. the Total duration of the mode is 60-65 minutes

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 up to 5-6C and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers receive excessive exposure to heat);

- high consumption of heat energy and water.

The technical result of the invention is directed to the creation of the joint venture is soba production compote, to help prevent heat of the battle cans; to reduce the duration of the process; the preservation of biologically active components of raw materials; reducing the amount of boiled fruits and fruit with cracked skin.

This technical result is achieved due to the fact that the banks with the product after sealing is installed in the carrier, preventing the collapse of the caps in the heating process, and is subjected to heating in a stream of air temperature 140C and a speed of 1.5 m/s for 20 min, while the Bank is subject to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133-1with continued heating dushevnie hot water temperature of 100C for 8 min, during which the Bank is in a static state, with the subsequent step of cooling in a bath with water temperature of 80C for 4 min, 60C for 4 min and 40C for 5 min, and the Bank is subject to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133-1.

An example of the method.

Prepared with sterilized product banks roll, set in the media, preventing the collapse of the caps in the heating process, and placed in a chamber, where it circulates the heated air temperature tin=140C and a speed of 1.5 m/s, and within 20 min ban and with the compote is subjected to heating with simultaneous intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 -1at intervals of 2-3 min, followed by the media with the banks is transferred into the heating zone by dushevnie hot water with a temperature of 100C for 8 min, with cans of juice are in a static state, with the subsequent step of cooling in a bath with water temperature of 80C for 4 min, 60C for 4 min and 40C for 5 min, and the banks are also subject to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133-1at intervals of 2-3 minutes

Pre-heating cans of soup in the flow of heated air serves to prevent the heat of battle during subsequent sterilization by dushevnie water with a temperature of 100C, and using the second stage of heating hot water temperature 100C provides the intensification of the process of heat treatment, since the heat transfer coefficient of water is several times higher than air.

Intermittent 2-3 minute rotation of the cans with an interval of 2-3 min provides a reduction in the duration of heat treatment; the uniformity of heat treatment with simultaneous reduction of 15-20% of the quantity of boiled fruits and fruit with cracked and slipped the skin by reducing the duration of the rotation, leading to mechanical abrasion of the fruit.

Salient features of the proposed method are: heating compote ASU is coming in the flow of heated air temperature of 140C and a speed of 1.5 m/s for 20 min with continued heating dushevnie water with a temperature of 100C for 8 min followed step by cooling in water baths temperature 80C for 4 min, 60C for 4 min and 40C for 5 min, and during the heating process air flow and cooling cans product is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133-1at intervals of 2-3 minutes

The proposed method is compared with the prototype improves the quality of the finished product by reducing the length as heat treatment, and the rotation of the cans of juice while ensuring the uniformity of heat treatment that prevents the violation of the integrity of the fruit and reduce fruit with cracked skin.

Literature

Thbink technological instructions for the production of canned food. Vol.2. - M.: Food industry, 1977.

Sterilization method compote of cherries, including the installation of cans in the carrier, preventing the collapse of the caps in the heating process, and the processes by heating and cooling, characterized in that the heating cans of soup is carried out in an air stream temperature of 140C and a speed of 1.5 m/s for 20 min and dushevnie hot water with a temperature of 100C for 8 min, during which the Bank is kept in a static state, with the subsequent step of cooling in a bath with water temperature of 80C for 4 min, 60C for 4 min and 40C for 5 is in while the Bank processes of heating air flow and cooling is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133-1at intervals of 2-3 minutes



 

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