Pear and quince compote sterilisation method

FIELD: food industry.

SUBSTANCE: method is as follows: after sealing one puts jars with compote into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first, the second and the third baths filled with 60°C, 80°C and 100°C water, respectively, each heating operation duration being 6 minutes. One performs continuation of heating during 8-10 minutes in the fourth bath filled with a 120°C calcium chloride solution. Then one performs sequential cooling in the third, the second and the first baths filled with 100°C, 80°C and 60°C water, respectively, each cooling operation duration being 6 minutes. One proceeds with cooling in the fifth bath at water temperature equal to 40°C during 8 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.166 s-1.

EFFECT: sterilisation improvement.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization compote of pears and quince in banks SKO 1-82-1000.

The sources that were searched in this way showed that the prototype of the proposed method is a method of sterilization of canned food Compote of pears and quince in the autoclave [1] mode

25-(35-45)-25100°C118kPa,

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

(35-45) - the duration of the period of self-sterilization at 100°C, min;

25 - the duration of the cooling-off period, min;

100°C - temperature sterilization °C;

118 - the 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;

- high consumption of heat energy and water.

The technical result of the invention is directed to a method of production of juice that contribute to: reducing the duration of the process; the preservation of biologically active components note is accused of raw materials; reducing the amount of boiled fruits and fruits with tresnuvshij skin; facilitation of the implementation of the method and construction of apparatus for its implementation, conserve heat and water, as well as to reduce costs and increase the competitiveness of finished products.

This technical result is achieved due to the fact that 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 60°C for 6 min, followed by transfer to the second and third baths with water temperature respectively 80°C for 6 min, 100°C for 6 min and the fourth bath with a solution of calcium chloride temperature of 120°C for 8-10 min, and then cooled in the third, second and first baths with water temperatures of 100, 80 and 60°C for respectively 6, 6 and 6 min and continued cooling in the fifth bath at a water temperature of 40°C for 8 min, in the course of thermal processing Bank rotate with the bottom on the cover with a frequency 0,166 with-1. An example of the method.

Banks with compote 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 is Roy 60°C for 6 minutes After 6 min, the media, the banks transferred to the water bath temperature of 80°C for 6 min, then the water bath temperature 100°C 6 min and a solution of calcium chloride temperature of 120°C for 8-10 minutes after this time, the banks are cooled in the same baths: in the third when the water temperature 1000C for 6 minutes, the second bath at a water temperature of 800C for 6 minutes in the first bath for 6 min at a water temperature of 600With that heats up the next batch of cans, with a further continuation of the cooling in the fifth bath at a water temperature of 40°C for 8 min and in the course of thermal processing Bank rotate with the bottom on the cover with a frequency 0,166 with-1.

Using stepwise cooling of the compote 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 pre-cooked. And the water for cooling is consumed only in the last tub.

Salient features of the proposed method are: couple estupenda.y heating of the juice in water temperatures of 60, 80, 100, and the solution of calcium chloride the temperature of 120°C, respectively 6, 6, 6, and 8, 10 min, followed a four-stage cooling for 6, 6, 6, and 8 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, t-2, M, 1977.

Sterilization method compote of pears and quince, characterized in that after the seaming cans of stewed fruit set in the media, ensuring the mechanical integrity of cans, and provide consistent heat for 6 minutes in the first, second and third baths with water temperature 60°C, 80°C and 100°C respectively, continue to heat for 8-10 minutes in the fourth tub with a solution of calcium chloride temperature of 120°C, followed by successive cooling for 6 minutes in the third, second and first bath with a water temperature of 100°C, 80°C and 60°C, respectively, and continue cooling in the fifth bath at a water temperature of 40 º C for 8 min, in the course of thermal processing Bank rotate with the bottom on the cover with a frequency 0,166 with1 .



 

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