Slightly sour pickled vegetable marrows sterilisation method

FIELD: food industry.

SUBSTANCE: method envisages jars sealing with self-exhaustible caps and sterilisation without creation of counter-pressure in the apparatus according to a new mode. The method envisages water cooling in the apparatus during sterilisation till the temperature is equal to the water initial temperature during charging.

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 sterilization slightly zucchini marinated in banks SKO 1-82-1000.

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:

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

10 - duration of self-sterilization, min;

25 - duration of cooling, min;

147-176 - back pressure in the autoclave, kPa.

The main disadvantages of this method are

- long duration of the technological cycle of heat treatment of the product;

- high consumption of thermal energy, due to the fact that for each batch of canned food, after pasteurization, the water in the autoclave is cooled to 35-40C, then for a new party again heated to 100C;

- high consumption of water for cooling canned food, because every time you have to cool not only preserves, but also the water in the autoclave;

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

Technical results of the t of the proposed method aims to create a production method slightly pickled zucchini, for enhancing 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 roll someexception covers [2] and subjected to sterilization in open devices without back pressure on the regime of25-10-1765-100-65providing equality of the end temperature of the cooling water in the machine to its initial temperature required when loading the next batch of preserved products, with continued cooling in another capacity on the treatment of845-40:

where 25 is the length of the period of heating water from 65 to 100C, min;

10 - the duration of the period of self-sterilization at 100C, min;

17 - the duration of the cooling water in the apparatus 100 to 65C, min;

65 - the initial temperature of the water in the machine before loading the next batch of canned goods;

100C - temperature of the female sterilization in the tion, C;

65 - the final temperature of water in the machine at the end of the cooling process;

8 - the duration of the period of cooling of canned goods in another tank when the water temperature 45-40C, min.

An example of the method.

Cans after sealing someexception caps will prevent the unit open type hot water temperature 65C and subjected to heating for 25 min, increasing the temperature of water in the machine to 100C. within 10 min sterilized jars achieved when the water temperature is 100C with subsequent cooling water in the machine for 17 min to 65C (initial temperature of the water when loading the next batch of conserved products to be sterilized) and continue cooling in another tank when the water temperature 45-40C for 8 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 of the cans in the machine to the initial water temperature, Tr is required when loading the next batch of canned (65C), provides the possibility of reducing the duration of the technological cycle of production of canned goods, and thereby increase the performance of sterilization equipment, as excluded from the process cycle time (8-10 minutes)required to heat water from 35-40C (final temperature cooling canned over existing methods) to 65C (initial temperature of the water in the machine before loading the next batch of canned food). And, furthermore, the method provides heat energy savings (excludes consumption of heat for heating water from 35-40C to 65C) and cooling water (not the water consumption for the cooling water in the machine from 65C to 35-40C).

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 canned goods in the apparatus is performed until the temperature of the water is equal to the initial temperature of the water when loading the next batch of conserved products to be sterilized.

This mode provides performance improvements sterilization equipment, power savings due to the elimination create backpressure in the system which does not require complex equipment for thermal sterilization con is allow, heat energy savings and improved product quality by removing air from the cans.

Literature

1. A collection of technological instructions for canning, vol. 1, M.: the 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.

Sterilization method slightly pickled zucchini, characterized by the fact that banks roll someexception lids and subjected to heat treatment without creating a back pressure in open devices on mode:providing the cooling water in the machine for 17 min to a temperature of 65C, equal to the initial temperature of the water when loading the next batch of preserved products, and the continued cooling in another capacity mode.



 

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