Tangerine compote sterilisation method

FIELD: food industry.

SUBSTANCE: after packing the product, jars are sealed with self-exhaustible caps. Then one performs placing into the autoclave and heat treatment without creation of counter-pressure according to the mode 30 55 20 60 100 60 envisaging water cooling in the autoclave to a temperature equal to 60°C during 20 minutes with continuation of cooling in another vessel according to the mode 10/40.

EFFECT: invention allows to enhance the ready product quality along with simultaneous simplification of the sterilisation process and technological cycle duration reduction.

 

The proposed method the invention relates to the canning industry and it can be used in the production of juice from tangerines in banks 1-82-3000.

The sources that were searched in this way showed that the prototype of the proposed method is a method of sterilization of the juice in the autoclave [1] mode

,

where 30 is the length of the period of heating the water to 100°C, min;

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

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

100°C - temperature sterilization °C;

118 - the pressure in the autoclave, kPa.

The disadvantages of this method are:

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

- the complexity of the technological equipment for thermal sterilization, due to the fact that it works under pressure.

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

This technical result is achieved due to the fact that banks after packaging of the product roll someexception covers [2] and subjected to sterilization without creating back pressure on regimeproviding the cooling water in the autoclave to a temperature of 60°C for 20 minutes with continued cooling in another capacity mode,

where 30 is the length of the period of heating water from 60 to 100°C, min;

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

20 - the duration of the cooling water in the autoclave from 100 to 60°C, min;

60 - initial water temperature in the autoclave before loading the next batch of canned goods;

100°C - temperature sterilization °C;

60 - the final temperature of the water in the autoclave at the end of the cooling process;

10 - the duration of the period of cooling of canned goods in another tank when the water temperature is 40°C, min

An example of the method.

Banks after the packaging of the product roll someexception lids, placed in an autoclave with hot water temperature 60°C and subjected to heat for 30 minutes, raising the temperature of the water in the autoclave to 100°C. during the Next 55 minutes and banks to sterilize reached the water temperature 100°C with subsequent cooling water in autoclave for 20 min to 60°C (initial temperature of the water when loading the next batch of canned goods to be sterilized), next banks transferred into another container (tub) and continue cooling at a water temperature of 40°C for 10 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. The content of vitamin C in the product made by the claimed method, 25-30% higher than by a known method.

Cooling of canned food in the autoclave until the initial water temperature required when loading the next batch of canned (60°C), provides the possibility of reducing the duration of the technological cycle of production of canned and thereby improving the performance of sterilization equipment, as excluded from the process cycle time (8-10 minutes)required to heat water from 35-40°C (final temperature cooling canned over existing methods) to 60°C (initial temperature of the water in the autoclave before loading the next batch of canned food). And, furthermore, the method provides savings Teplov the th energy (not heat consumption for heating water from 35-40°C to 60°C) and cooling water (not the water consumption for cooling water in an autoclave at 60°C to 40°C).

Salient features of the proposed method are: banks sealed someexception caps, and 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, with continued cooling in another tank or bath at 40°C for 10 minutes

This mode provides the reduction of the duration of the technological cycle, improving the performance of sterilization equipment, power savings due to the elimination create backpressure in the system which does not require complex equipment for thermal sterilization of canned food, heat energy savings and improved product quality by removing air from the cans and reducing the duration of heat treatment.

Literature

1. A collection of technological instructions for canning, Vol.2, M.: 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.

The method of sterilization of the juice from tangerines, characterizes the same time, banks after the packaging of the product roll someexception lids, placed in an autoclave and subjected to heat treatment without creating back pressure on regimeproviding the cooling water in the autoclave to a temperature equal to 60°C. for 20 minutes with continued cooling in another capacity mode.



 

Same patents:

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.

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote production method. The method envisages fruits pouring with 85°C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95°C water for 3-4 minutes, subsequent water replacement with 95-97°C 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 100°C water during 5 and 5 minutes, respectively, with subsequent transfer into the third bath filled with a 120°C calcium chloride solution for 25 minutes and subsequent cooling in the second and the first baths filled with 100 and 80°C water during 5 and 5 minutes, respectively, and continuation of cooling in the fourth bath at water temperature equal to 60-40°C 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 85°C water for 3-4 minutes (after peeling, cutting and packing into jars), repeated pouring with 95°C water for 3-4 minutes, water replacement with 95-97°C 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 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 30 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C 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 85°C hot water during 2-3 minutes with further water replacement with 95°C 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 75°C and 95°C water, respectively, each heating operation duration being 4. One performs heating during 5-7 minutes in the third bath filled with 100°C water. Then one performs sequential cooling in the second and the first baths filled with 95°C and 75°C, respectively, each cooling operation duration being 4. One proceeds with cooling in a 20-25°C 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 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

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 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 35 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C 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 80°C and 100°C water, respectively, each heating operation duration being 5 minutes. One proceeds with heating during 30 minutes in the third bath filled with 120°C calcium chloride solution. Then one performs sequential cooling in the second and the first baths filled with 100°C and 80°C water, respectively, each cooling operation duration being 5 minutes, and proceeds with continuation of cooling in the fourth bath filled with 60-40°C 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-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!