Apple compote sterilisation method

FIELD: food industry.

SUBSTANCE: method involves sequential heating of compote in a 120C air flow at a rate of 8-9 m/s during 18 minutes, showering with 100C water during 18 minutes with stage cooling in baths with 80C water during 5 minutes, with 60C water during 5 minutes and with 40C 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 proposed method 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:

where: 25 - duration of heating water in an autoclave to 100C, 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 8-9C) and, accordingly, various sizes sterilizing effects, while peripheral layers of the product receive excessive heat, which significantly reduces the nutritional value of the finished product, due to cleavage of biologically active components contained in the feedstock;

- violation of the integral is the spine of the fruit due to the receipt of excessive heat exposure and digestion of certain fruits, 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 fruits with tresnuvshij skin; a more complete preservation of the biologically active components of raw materials in the finished product, as well as savings 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 in the proposed method, the 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 120C and a speed of 2.5-3 m/C for 28 min at simultaneous intermittent 2-3 minute rotation banks "bottom cover" frequency 0,166 with-1with an interval of 2-3 min, with continued heating dushevnie hot water temperature of 100C for 12 min in a static state with the subsequent step of cooling in a bath with water temperature of 80C for 5 min, 60C for 5 min and 40C for 7 min, and the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover of" what astotal 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), and placed in a chamber, where it circulates the heated air temperature tin=120C and a speed of 2.5-3 m/s and over 28 min the contents of the cans are heated with simultaneous intermittent 2-3 minute 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 100C for 12 min, while the Bank is in a static state with the subsequent step of cooling in a bath with water temperature of 80C for 5 min, 60C for 5 min and 40C for 7 min, and the Bank also subjected to intermittent 2-3 minute 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 100C, and using the second stage of heating hot water temperature 100C provides the intensification of the process of heat treatment, since the heat transfer coefficient of water is several times higher than air./p>

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 to 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 120C and a speed of 2.5-3 m/C for 28 min at simultaneous intermittent 2-3 minute rotation banks "bottom cover" frequency 0,166 with-1with an interval of 2-3 min with continued heating dushevnie water with a temperature of 100C for 12 min in a static condition of the cans, with the subsequent step of cooling in a bath with water temperature of 80C for 5 min, 60C for 5 min and 40C for 7 min, and thus the Bank is also subject presribes the WMD 2-3-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 fruits with tresnuvshij skin and increase the competitiveness of finished products.

Literature

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

2. B. L. Flaumenbaum. The basics of canning food. Feet, 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 120C and a speed of 2.5-3 m/C for 28 min and dushevnie hot water with a temperature of 100C for 12 min followed step by cooling in a bath with water temperature of 80C for 5 min, 60C for 5 min and 40C for 7 min, and the Bank in the process of heating in air flow and cooling is subjected to intermittent 2-3 min the rotation is July with "bottom cover" frequency 0,166 with -1with an interval of 2-3 minutes



 

Same patents:

FIELD: food industry.

SUBSTANCE: method involves sequential heating of compote in a 120C air flow at a rate of 8-9 m/s during 18 minutes, showering with 100C water during 18 minutes with stage cooling in baths with 80C water during 5 minutes, with 60C water during 5 minutes and with 40C 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

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages preliminarily fruits heating in jars by way of pouring with hot 85C water, the water replacement with 98C syrup and subsequent jars sealing using self-exhausting caps, sterilisation in an autoclave and cooling in a different vessel.

EFFECT: method ensures sterilisation equipment performance enhancement, thermal sterilisation process simplification, technological cycle duration reduction the ready product quality enhancement.

1 ex

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits in jars with 60C hot water during 2-3 min, subsequent pouring of 85C syrup. Then the jars with fruits and syrup are put into the carrier ensuring air-tightness. Treatment thermal processes are performed by heating and cooling. During heating of jars with fruits, heating of some jars with fruits is performed simultaneously in baths with 75, 95 and 100C water during 8, 8 and 25 minutes, respectively; cooling of already heated jars is performed in the same baths with 95 and 75C water during 8 and 8 min with continuation of cooling in a 20-25C atmospheric air flow at a rate of 7-8 m/s during 10 minutes. During each heat treatment process the jars with fruits are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.33 sec-1 with a 2-3 minutes' interval.

EFFECT: method ensures the ready product quality enhancement along with simultaneous decrease of the production process duration.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used during production of sweet cherry compote in jars SKO 1-82-350. The method is as follows: fruits packed into jars are poured with 60C hot water for 2 minutes with subsequent water replacement with 85C syrup and jars sealing. Then the sealed jars are put into the carrier ensuring prevention of caps stripping in the process of heating; compote heating is performed in 130C air flow at a rate of 3 - 4 m/s during 15 minutes with subsequent maintenance at a temperature of 100C during 12 minutes and cooling in 20-25C 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-minutes' turning upside down with a frequency equal to 0.1 sec-1 with a 2-3 minutes' 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.

1 ex

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 140C air flow at a rate of 1.5 - 2 m/s during 20 minutes with subsequent maintenance at a temperature of 95C during 15 minutes and cooling in 20-25C 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.

FIELD: food industry.

SUBSTANCE: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs heating of jars with compote in 120C air flow at a rate of 8.5 m/s during 13 minutes. Then one proceeds with heating the jars by way of showering with 100C hot water during 15 minutes. The jar is in a static state. Then one performs staged cooling of the jars in baths filled with 80C water for 4 minutes, with 60C water for 4 minutes, with 40C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1.

EFFECT: invention promotes prevention of thermal breakage of jars, the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

1 ex

FIELD: food industry.

SUBSTANCE: sweet cherry compote sterilisation method is proposed. Jars are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs heating of jars with compote in 100C air flow at a rate of 1.5 m/s during 20 minutes. Then one performs showering with 100C hot water during 8 minutes while the jars are in a static state. Then one performs cooling of the jars with compote in baths filled with 80C water for 4 minutes, with 60C water for 4 minutes, with 40C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

EFFECT: heat treatment uniformity and boiled and cracked and peeled off fruits quantity reduction.

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110C water steam into jars, the jars outer surface blowing with air heated up to 130-140C, at a rate of 5-6 m/sec during the whole process of steam supply, 95-97C syrup pouring into the jars, sealing, putting into the carrier ensuring air-tightness, the jars heating by way of sequential staged showering with 85C water during 8 minutes and with 100C water during 30 minutes with subsequent cooling by way of spraying with 80C water during 6 minutes, with 60C water during 6 minutes and with 40C water during 8 minutes.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and prevention of thermal breakage of jars.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to apple compote preservation method. The method envisages fruits heating (after packing into jars) during 80 sec by way of cyclic supply of saturated 105-110C water steam into jars, the jars outer surface blowing with 130-140C air at a rate of 5-6 m/sec during the whole process of steam supply, 95-97C syrup pouring into the jars, sealing, putting into the carrier, the jars heating by way of sequential staged showering with 85C water during 8 minutes and with 100C water during 25 minutes with subsequent cooling by way of spraying with 80C water during 6 minutes, with 60C water during 6 minutes and with 40C water during 8 minutes.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and prevention of thermal breakage of jars.

1 ex

FIELD: food industry.

SUBSTANCE: method involves prepared fruits packing into jars. Then jars with fruits are poured with 85C hot water for 2-3 minutes. Then water in jars with packed fruits is replaced with 97-98C syrup; then jars with fruits poured with syrup are sealed and put into the carrier ensuring mechanical air-tightness to prevent caps stripping in the process of heating. Then sealed jars filled with fruits poured with syrup are sequentially heated in a 150C air flow at a rate of 5-6 m/s during 3 minutes, showered with a 100C water during 15 minutes with subsequent staged cooling in baths with 80C water during 4 minutes, with 60C water during 4 minutes and with 40C water during 5 minutes. During processes of heating in air flow and cooling, jars with fruits are subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

EFFECT: enhancement of the ready product quality due to preservation of biologically active components of raw materials used, boiled and cracked fruits quantity reduction with simultaneous decrease of the technological process duration.

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.

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