Method for sterilisation of apricots in apricot juice with pulp

FIELD: food industry.

SUBSTANCE: after sealing the jars are put into the carrier ensuring mechanical air-tightness of the jars and subjected to preliminary heating in the first bath filled with 60°C water during 4 minutes with subsequent transfer into the second and the third baths filled with 80°C and 100°C water, respectively, for 4 minutes and 4 minutes, accordingly, and into the fourth bath filled 110°C calcium chloride solution for 12 minutes. Then one performs cooling in the third, the second and the first baths filled with 100, 80 and 60°C during 4, 4 and 4 minutes, respectively, where the next batch of jars is simultaneously heated. One proceeds with cooling in the fifth bath at water temperature equal to 40°C during 6 minutes. During each heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec-1 with a 2-3 minutes' interval.

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

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization of the fruit diet of canned "Apricots in apricot juice with pulp in banks 1-82-500.

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

20-20-25100°C147KPand

where 20 is the length of the period of heating water up to 110°C, min;

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

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

110°C - temperature sterilization °C;

147 - the pressure in the autoclave, kPa.

The main disadvantages of this method are:

- long duration of the heat treatment process of the product;

- uneven thermal processing of the product in banks;

- high consumption of heat energy and water.

The technical result of the invention is directed to a method of production of canned food, reducing the duration of the process; the preservation of bi is logically active components of raw materials; reducing the amount of boiled fruits and fruit with cracked skin; facilitation of the implementation of the method and construction of apparatus for its implementation, conserve heat and water, as well as reducing the cost and improving the competitiveness of finished products.

This technical result is achieved due to the fact that banks after the seaming are installed in a special carrier that provides mechanical integrity of cans, and treated by heating and cooling in the first water bath temperature of 60°C for 4 min, followed by transfer to the second, third bath with water temperature respectively 80°C for 4 min, 100°C for 4 min and the fourth bath with a solution of calcium chloride temperature of 110°C for 12 min followed by cooling in the third, second and first baths with water temperatures of 100, 80 and 60°C for respectively 4, 4 and 4 min and continued cooling in the fifth bath at a water temperature of 40°C for 6 min, and in each processing Bank is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 c-1at intervals of 2-3 minutes

An example of the method.

Cans after sealing is installed in the media, providing mechanical integrity (preventing the collapse of the covers in the process of heat energy to the treatment) and placed in a tub of hot water temperature of 60°C for 4 min with simultaneous intermittent 2-3 minute rotation of the cans from the bottom on the cover with a frequency of 0.133 c -1with an interval of 2-3 minutes After the expiration of 4 min media with banks is transferred to the water bath temperature of 80°C for 4 min, then bath with a water temperature of 100°C for 4 min and a solution of calcium chloride temperature of 110°C for 12 min, in which the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 c-1with an interval of 2-3 minutes after this time, the banks are cooled in the same baths: in the third when the water temperature is 100°C for 4 min, in the second bath at a water temperature of 80°C for 4 min in the first bath for 4 min at a water temperature of 60°C, which occurs simultaneously heat the next batch of cans, with a further continuation of the cooling in the fifth bath at a water temperature of 40°C for 6 min, in which the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 c-1with an interval 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 significantly reduces the mechanical wiping of the fruit in the Bank, which helps to preserve their integrity.

Salient features of the proposed method are: a four-stage heating canned in water temperatures of 60, 80 100aboutAnd the solution chloric the CSOs calcium temperature of 110°C, respectively 4, 4, 4 and 12 min, followed a four-stage cooling for 4 4, 4, 4, and 6 min, and the processes of heating and cooling cans, except for the last stages of heating and cooling are carried out simultaneously in the same bath and throughout the curing process, banks are subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 c-1at intervals of 2-3 minutes

This mode provides substantial savings of thermal energy, water, shortening the duration of the process and thereby improving the quality of finished products.

Literature

1. A collection of technological instructions for the production of canned food, t-2, M 1977

Sterilization method apricots in apricot juice with pulp, characterized by the fact that after closing banks set in the media, ensuring the mechanical integrity of cans and subjected to preliminary heating in the first water bath temperature of 60°C for 4 min, followed by transfer to the second and third baths with water temperature respectively 80°C for 4 min, 100°C for 4 min and the fourth bath with a solution of calcium chloride temperature of 110°C for 12 min followed by cooling in the third, second and first baths with water temperatures of 100, 80 and 60°C for respectively 4, 4 and 4 minutes, which simultaneously heats up once the party is ANOC, and continued cooling in the fifth bath at a water temperature of 40°C for 6 min, with each heat treatment process, banks are subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133-1at intervals of 2-3 minutes



 

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