Method for sterilisation of preserves "carrot, pumpkin and apple puree"

FIELD: food industry.

SUBSTANCE: method is as follows: after sealing one puts jars into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 80C and 100C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 35 minutes in the third bath filled with 120C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100C and 80C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40C water during 10 minutes.

EFFECT: invention ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement.

1 ex

 

The invention relates to the canning industry, and in particular to methods of sterilization of canned food "Mashed carrots, pumpkins and apples in banks 1-58-200.

The sources, which described the search in this way showed that the prototype is the method [1], the essence of which is that the banks with the product are subjected to autoclave sterilization on mode:

where: 25 - duration of heating water in an autoclave to 120C, min;

30 - duration of self-sterilization, min;

25 - duration of cooling, min;

176-196 - back pressure in the autoclave, kPa.

The main disadvantages of this method are:

- long duration of the heat treatment process of the product;

- uneven thermal processing of the product in banks.

The technical result of the proposed method aims at reducing the duration of the heat treatment process, the creation of a sterilization method that provides simultaneous heating and cooling of the cans of canned goods in the same baths, with a view to facilitating the implementation of heat treatment and design of the apparatus for heat sterilization, by reducing its dimensions and metal consumption and significant savings in heat energy and water.

The specified technical result is achieved at the expense of banks after the seaming are installed in a special carrier that provides mechanical integrity of cans, and subjected to preliminary heating in the first water bath temperature of 80C for 5 min with subsequent transfer to the second respectively 100C for 5 min and the third bath with a solution of calcium chloride with the temperature of 120C for 35 min and then cooled in the first and second tubs with water temperatures of 100 and 80C for 5 and 5 min and continued cooling in the fourth tub when the water temperature 60-40C for 10 minutes

An example of the method.

Banks with mashed potatoes after sealing is installed in the media, providing mechanical integrity (prevention of breakdown covers the process of heat treatment), and placed in a tub with hot water temperature 80C for 5 min After 5 min, the media, the banks transferred to the water bath temperature 100C for 5 min, then in a bath with a solution of calcium chloride the temperature of 120C for 35 minutes after this time, the banks are cooled in the same baths: in the second bath at a water temperature of 100C for 5 min in the first bath for 5 min at a water temperature of 80C, which occurs simultaneously heat the next batch of cans, with a further continuation of the cooling in the fourth tub when the water temperature 60-40C within 10 minutes

Using stepwise cooling in the same baths, where and heat, helps to simplify the process of heat treatment and the design of the device for sterilization, provides significant savings in thermal energy and water, as with the high performance of heat treatment for heating canned in the first and second heat bath is given cooled in the same baths banks already cooked. And the water for cooling is consumed only in the last tub.

Salient features of the proposed method are: the three-step heating of the cans with the product in water temperatures of 80, 100C and a solution of calcium chloride the temperature of 120C, respectively 5, 5 and 35 min, followed by a three-stage cooling for 5, 5, and 10 min and the processes of heating and cooling cans, except for the last stages of heating and cooling are carried out simultaneously in the same bath.

This mode provides substantial savings of thermal energy, water, shortening the duration of the process and thereby improving the quality of finished products.

Literature

1. A collection of technological instructions for the production of canned food, volume 2. - M.: Food industry, 1977.

The method of sterilization of canned mashed carrots, pumpkins and apples, characterized is Rusisa fact, after closing banks set in the media, ensuring the mechanical integrity of cans and implement consistent heating for 5 minutes in the first and second tubs with water temperature of 80C and 100C respectively, continue heating for 35 minutes in the third tub with a solution of calcium chloride temperature of 120C, followed by successive cooling for 5 minutes in the first and second tubs with water temperature of 100C and 80C respectively and continue cooling in the fourth tub with water temperature 60-40C for 10 minutes.



 

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1 ex

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