Tangerine compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for sterilisation of tangerine compote in jars SKO 1-82-1000. The method is as follows: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating; compote heating is performed in 140°C air flow at a rate of 1.5 - 2 m/s during 20 minutes with subsequent maintenance at a temperature of 95°C during 15 minutes and cooling in 20-25°C air flow at a rate of 7-8 m/s during 12 minutes. During each heat treatment process the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.1 sec-1 with a 2-3 minute interval.

EFFECT: invention ensures more complete preservation of natural components of the used raw materials, decrease of boiled and cracked fruits quantity, enhancement of nutritive and biological value of the product, reduction of duration of the process of mechanical friction of fruits in jars, improvement of structural-and-mechanical characteristics of the ready product and prevention of syrup feculence.

 

The invention relates to the canning industry, and in particular to methods of sterilization of the juice from tangerines in banks SKO 1-82-350.

The sources that were searched in this way showed that the prototype of the proposed method is a method of sterilization of compotes [1], the essence of which is that make sure that rolled banks are placed in a sterilization apparatus (autoclave and subjected to heat treatment regime

20-(12-18)-20100118KPand

where20- duration of heating water in an autoclave to 100°C, min;(12-18)- the duration of the actual sterilization, min; 20 - duration of cooling, min;118the pressure in the autoclave, kPa;100- temperature sterilization, °C.

The disadvantages of this method are:

- long duration of the heat treatment process, which degrades the quality of the finished product;

the non - uniformity of heat treatment of various the Loew product in the Bank (the temperature difference between the Central and peripheral layers up to 5-6°C and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers receive excessive exposure to heat);

- high consumption of heat energy and water.

The technical result of the invention is directed to the development of the method of production of fruit drinks, contributing to the preservation of the natural components of raw materials, reduction in the number of cracked and cooked fruits, improve nutritional and biological value of the product; to reduce the duration of the process of mechanical chafing fruits in banks; improving the structural-mechanical characteristics of the finished product and preventing clouding of the syrup.

This technical result is achieved due to the fact that the proposed method jars of juice after closing set in the media, preventing breakdown covers, and subjected to heating in a stream of air temperature 140°C and a speed of 1.5-2 m/s for 20 min, followed by exposure for 15 min at 95°C and cooled in a stream of air with a temperature of 20-25°C and a speed of 7-8 m/C for 12 minutes, and the Bank in each process, the heat treatment is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with a frequency of 0.1 s-1at intervals of 2-3 minutes

An example of the method.

Banks with compote after sealing cap installed in the media, providing m the mechanical integrity (to prevent breakdown cover in the heating process), and placed in a chamber, where it circulates the heated air temperature tin=140°C and a speed of 1.5-2 m/s, and within 20 min the contents of the cans are heated with simultaneous 2-x-3-x min intermittent rotation of the cans from the bottom to the cover with a frequency of 0.1 s-1at intervals of 2-3 min, followed by the media with the banks transferred to 15 minutes in a chamber with a temperature of tin=95°C with simultaneous 2-x-3-x min intermittent rotation of the cans from the bottom to the cover with a frequency of 0.1 s-1. After that, banks and cooled in an air stream with a temperature of 20-25°C and a speed of 7-8 m/C for 12 minutes, while the Bank also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with a frequency of 0.1 s-1at intervals of 2-3 minutes

The use of intermittent rotation of the cans in the heat treatment process contributes to the intensification of the process of internal heat transfer in the Bank and in complex with periodic exposure of cans in a static condition reduces the duration of mechanical wiping of the fruit between them and the walls of the cans while ensuring the uniformity of heat treatment, which helps to preserve their integrity, which provides improved structural and mechanical properties of finished products.

In addition, the intermittent rotation of the cans saves energy required for rotation of the cans, etc the same time, ensuring the uniformity of the heat treatment process and its intensification.

Salient features of the proposed method are: heating of the compote is in flow air temperature of 140°C and a speed of 1.5-2 m/s for 20 min, followed by exposure in the chamber at a temperature of 95°C for 15 min and further cooled in an air stream temperature of 20-25°C with a speed of 7-8 m/C for 12 min, and the Bank in the process of heat treatment is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" with a frequency of 0.1 s-1at intervals of 2-3 minutes

The proposed method is compared with the prototype provides significant energy savings, eliminates the use of water during heat sterilization, improves the quality of the finished product by reducing the duration of heating and intermittent rotation of the cans in the heat treatment process.

Literature

1. A collection of technological instructions for canning, Vol.2, Moscow, Food industry, 1977.

The method of sterilization of the juice from tangerines, characterized by the fact that banks with compote after sealing cover mounted in the carrier, preventing the collapse of the caps in the heating process, the heating of the juice is carried out in an air stream temperature of 140°C and a speed of 1.5-2 m/s for 20 min, followed by exposure at tempera is ur 95°C for 15 min and cooled in a stream of air temperature 20-25°C and a speed of 7-8 m/C for 12 min, and the Bank in each process, the heat treatment is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with a frequency of 0.1 s-1at intervals of 2-3 minutes



 

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