Carrot puree sterilisation method

FIELD: food industry.

SUBSTANCE: method envisages jars sealing using self-exhausting caps and cooling at the second stage without creation of counter-pressure in the apparatus. The method envisages water cooling in an autoclave during sterilisation till the temperature is equal to the water initial temperature during the next preserves batch loading.

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 of canned food "Mashed carrots with 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; 40 - duration self-sterilizing, min; 25 - duration of cooling, min; 176-196 - back pressure in the autoclave, kPa.

The disadvantage of this method is:

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

The technical result of the proposed method is aimed at creating sterilization method puree, providing increased performance, sterilization equipment, shortening the duration of the technological cycle, simplifying the process of sterilization and improving the quality and competitiveness of finished products.

This technical result is achieved due to the fact that banks after the packing puree roll someexception lids and female sterilization in the ut mode providing equality of the end temperature of the cooling water in the autoclave its initial temperature required when loading the next batch of canned food, with continued cooling in another tank without back pressure mode

where 25 is the length of the period of heating water from 70 to 120C, min; 40 - the duration of sterilization at 120C, min; 15 - duration of period of cooling water in the autoclave from 120 to 70C, min; 70 - initial water temperature in the autoclave before loading the next batch of canned C; 120 - temperature sterilization C; 70 - the final temperature of the water in the autoclave at the end of the cooling process, C; 10 - period cooling canned goods in another tank when the water temperature 50-35C, minutes

An example of the method.

Cans after sealing someexception lids are placed in the autoclave with hot water temperature of 70C and subjected to heating for 25 min, increasing the temperature of the water in the autoclave to 120C. within 40 min sterilized jars achieved when the water temperature is 120C with subsequent cooling of the water in the autoclave for 15 min to 70C (initial temperature of the water when loading the next batch of canned goods to be sterilized) and continue cooling in another tank without back pressure when the temperature of the water 50-35C for 10 minutes

Use someexception caps removes air from the cans in the process of heating, which results in a better preservation of biologically active substances contained in the product, and provides the opportunity for process cooling canned goods at the second stage without back pressure.

As the pressure in the apparatus at the first stage heat treatment to provide the hot water in the autoclave to 120C.

Cooling of canned food in the autoclave until the initial water temperature required when loading the next batch of canned (70C), 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 70C (initial temperature of the water in the autoclave before loading the next batch of canned food), and also provides heat energy savings (excludes consumption of heat for heating water from 35-40C to 70C) and cooling water (not the water consumption for the cooling water in the autoclave from 70C up to 35-40C).

Salient features of the proposed method are: banks sealed someexception and lids and heat treatment at the second stage 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 goods to be sterilized.

This mode provides performance improvements sterilization equipment, heat energy savings and

improve product quality by removing air from the cans.

Literature

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

Sterilization method mashed carrots, characterized by the fact that banks put up with mashed carrots rolled someexception lids, placed in an autoclave and subjected to heat treatment by mode:providing the cooling water in the autoclave to a temperature equal to 70C for 15 min and continued cooling in another tank without back pressure on regime.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring with 85C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95C water for 3-4 minutes, subsequent water replacement with 95-97C syrup. The jars are sealed, sterilised in an autoclave with subsequent continuation of cooling in another vessel.

EFFECT: method ensures heat treatment process duration reduction, decrease of air quantity in jars, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction, decrease of the value of excess pressure in the process of heat treatment and reduction of non-uniformity of the product heat treatment.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for pumpkin puree sterilisation. The method envisages putting jars with puree (after sealing) into the carrier and the jars heating in baths filled with 80 and 100C water during 5 and 5 minutes, respectively, with subsequent transfer into the third bath filled with a 120C calcium chloride solution for 25 minutes and subsequent cooling in the second and the first baths filled with 100 and 80C water during 5 and 5 minutes, respectively, and continuation of cooling in the fourth bath at water temperature equal to 60-40C during 10 minutes; the jars heating and cooling are simultaneously performed in the same baths; during the heat treatment process, the jars are turned upside down with a frequency equal to 0.1 s-1.

EFFECT: method ensures the heat treatment process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote production method. The method envisages fruits pouring with 85C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95C water for 3-4 minutes, water replacement with 95-97C syrup. The jars are sealed, sterilised in an autoclave with subsequent continuation of cooling in another vessel in an overturned condition of the jars.

EFFECT: method ensures heat treatment process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the ready product heat treatment non-uniformity reduction.

FIELD: food industry.

SUBSTANCE: method is as follows: after sealing one puts jars with puree 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 30 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. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.

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

1 ex

FIELD: food industry.

SUBSTANCE: method is as follows: one performs pouring fruits packed into jars with 85C hot water during 2-3 minutes with further water replacement with 95C syrup. The jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first and the second baths filled with 75C and 95C water, respectively, each heating operation duration being 4. One performs heating during 5-7 minutes in the third bath filled with 100C water. Then one performs sequential cooling in the second and the first baths filled with 95C and 75C, respectively, each cooling operation duration being 4. One proceeds with cooling in a 20-25C atmospheric air flow at a rate of 7-8 m/sec during 5 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.

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

1 ex

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 60C, 80C and 100C 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 120C calcium chloride solution. Then one performs sequential cooling in the third, the second and the first baths filled with 100C, 80C and 60C water, respectively, each cooling operation duration being 6 minutes. One proceeds with cooling in the fifth bath at water temperature equal to 40C 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

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

FIELD: food industry.

SUBSTANCE: method is as follows: after sealing one puts jars with puree 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 30 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. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.

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

1 ex

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.

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of preserves in 80C and 100C water and in a 120C calcium chloride solution during 5, 5 and 35 minutes respectively with subsequent three-stage cooling in 100C, 80C and 60-40C water during 5, 5 and 10 minutes; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.1 s-1; heating and cooling are performed in the same baths at a temperature of 100C and 80C.

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

FIELD: food-processing industry.

SUBSTANCE: method involves heating stewed cheery in hot air flow, followed by cooling in atmospheric air flow; continuing cooling process while alternatively applying water film having temperature of 65-70 C onto can surface. During the entire thermal processing, can is rotated from bottom onto cover.

EFFECT: simplified thermal sterilization process and reduced consumption of power and water.

FIELD: canned food industry.

SUBSTANCE: apparatus has spring-biased cylindrical chambers, bubblers, pouring media feeding branch pipes, and fruit dosing device. Fruit dosing device is made sectioned, and consists of three pairs of sections having volumes of 0.65 dm3, 1 dm3, 3 dm3 , respectively. Bubblers are positioned at an angle of 3-5 deg to walls of movable cylindrical sleeves positioned within cylindrical chambers. Bubblers and branch pipes for feeding of pouring media are extending through slots provided within walls of movable sleeves.

EFFECT: increased efficiency and uniform thermal treatment of food product.

2 dwg

FIELD: foodstuff; technological processes.

SUBSTANCE: method is carried out by compote heating in a stream of warmed up air with temperature of 145-150°C and speed of 5-6 m/s during 20 minutes with the subsequent cooling in a stream of atmospheric air with temperature of 25-30°C and speed of 5-6 m/s within 15 minutes. Thus the jar during all heat processing rotates "from a bottom on a cap" with frequency 0.133 c-1.

EFFECT: reduction of compote heat processing duration.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 140°C and speed 5-6 m/s during 13-15 min with following bearing in air flow with temperature 100-105°C during 5 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 2.5÷3 m/s during 5 min. At that, in process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.2 c-1.

EFFECT: proposed method significantly decreases the water usage and provides quality improvement of prepared product because of time decreasing of thermal treatment process.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 130°C and speed 8.5 m/s during 15 min with following bearing in air flow with temperature 100-105°C during 3 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 5-6 m/c during 15 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.133 c-1.

EFFECT: considerable saving of heat energy.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 92-95°, after that cans are sterilised in autoclave.

EFFECT: reduction of process time of preserves heat sterilisation and irregularity of product thermal treatment.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MNz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

Up!