Apple compote sterilisation method

FIELD: food industry.

SUBSTANCE: method involves sequential heating of compote in a 120°C air flow at a rate of 8-9 m/s during 18 minutes, showering with 100°C water during 18 minutes with stage cooling in baths with 80°C water during 5 minutes, with 60°C water during 5 minutes and with 40°C water during 7 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s-1 with a 2-3 minutes' interval.

EFFECT: more complete preservation of biologically active components of the initial raw materials and boiled and cracked fruits quantity reduction.

1 ex

 

The invention relates to the canning industry, and in particular to methods of sterilization of the Apple compote 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 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 by mode:

25-35-25100118KPand

where 25 - duration of heating water in an autoclave to 100°C, min; 35 - duration of self-sterilization, min; 25 - duration of cooling, min; 118 - pressure autoclave, kPa; 100 - temperature sterilization °C. the Total duration of the mode is 60-65 minutes

The disadvantages of this method are:

- long duration of the process and uniformity of heat treatment of various layers of the product in the Bank (the temperature difference between the Central and peripheral layers reaches 8-9°C) and, accordingly, various sizes sterilizing effects, while peripheral layers of the product receive excessive heat, which significantly reduces the nutritional value of prepared is redakcii by cleavage of biologically active components, contained in the feedstock;

- violation of the integrity of the fruit due to the receipt of excessive heat exposure and digestion of certain fruits that are located in peripheral areas, banks;

- high consumption of heat and electricity and water.

The technical result of the proposed method aims to create a production method of compotes, providing: reducing the duration of the process; reducing the amount of boiled fruits and fruit with cracked skin; a more complete preservation of the biologically active components of raw materials in the finished product, as well as the saving of thermal energy, water, and thereby reducing the cost and improving the competitiveness of the finished product.

This technical result is achieved due to the fact that the proposed method banks after closing set in a special carrier that provides mechanical integrity of cans, and subjected to heating in a stream of heated air temperature of 120°C and a speed of 8-9 m/C for 18 min with simultaneous intermittent 2-x-3-x min rotation banks "bottom cover" frequency 0,166 with-1with an interval of 2-3 min, with continued heating dushevnie hot water temperature of 100°C for 18 min in a static state with the subsequent step of cooling in water baths of pace is atural 80°C for 5 min, 60°C for 5 min and 40°C for 7 min, and the Bank also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" frequency 0,166 with-1at intervals of 2-3 minutes

An example of the method

Banks with compote after sealing cap installed in the media, providing mechanical integrity (to prevent breakdown cover in the heating process), placed in a chamber, where it circulates the heated air temperature tin=120°C and a speed of 8-9 m/s, and within 18 minutes the contents of the cans are heated with simultaneous intermittent 2-x-3-x min rotation banks "bottom cover" frequency 0,166 with-1with an interval of 2-3 min, followed by the media with the banks is transferred into the heating zone by dushevnie hot water with a temperature of 100°C for 18 min, while the Bank is in a static state, with the subsequent step of cooling in a bath with water temperature of 80°C for 5 min, 60°C for 5 min and 40°C for 7 min, and the Bank also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" frequency 0,166 with-1at intervals of 2-3 minutes

Pre-heating cans of soup in the flow of heated air serves to prevent the heat of battle during subsequent sterilization by dushevnie water with a temperature of 100°C, and using the second stage of heating of hot water is the temperature of 100°C provides the intensification of the process of heat treatment, since the heat transfer coefficient of water is several times higher than air.

The use of intermittent rotation of the cans in the processes of heating with hot air and cooling contributes to the intensification of the process of internal heat transfer in the Bank and in combination with exposure cans in a static state when dushevnii hot water process prevents mechanical wiping of the fruit between them, which helps to preserve their integrity, and reducing the duration of the process contributes to a more complete preservation of biologically active components contained in the feedstock.

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

Salient features of the proposed method are: heating of the juice is carried out in a stream of heated air temperature of 120°C and a speed of 8-9 m/C for 18 min with simultaneous intermittent 2-x-3-x min rotation banks "bottom cover" frequency 0,166 with-1with an interval of 2-3 min with continued heating dushevnie water with a temperature of 100°C for 18 min in a static condition of the cans, with the subsequent step of cooling in a bath with water temperature of 80°C for 5 min, 60°C in ECENA 5 min and 40°C for 7 min, while the Bank also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" frequency 0,166 with-1at intervals of 2-3 minutes

This mode provides the industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which is the standard value of 150-200 srvc. min [2].

In addition, the proposed method is compared with the prototype provides a considerable saving of heat and electric energy, water, provides a more complete preservation of the biologically active components of the feedstock, reducing the number of cooked fruits and fruit with cracked skin and competitiveness.

Literature

1. A collection of technological instructions for canning. So 2. - M.: Food industry, 1977.

2. B. L. Flaumenbaum. The basics of canning food. M: Light and food industry, 1982.

Sterilization method compote of apples, including the processes of heating and cooling, characterized in that the heating of the compote carried out sequentially in the flow of air temperature of 120°C and a speed of 8-9 m/C for 18 min and dushevnie hot water with a temperature of 100°C for 18 min with a subsequent step of cooling in a bath with water temperature of 80°C for 5 min, 60°C for 5 min and 40°C for 7 min, and the Bank ol the processes of heating air flow and cooling is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with -1with an interval of 2-3 minutes



 

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1 ex

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