Pear and quince compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to pear and quince compote sterilisation method. The method envisages putting jars with compote (after sealing) into the carrier ensuring prevention of caps stripping in the process of heating, compote heating in 150°C air flow at a rate of 1.5-2 m/sec during 25 minutes while the jars are turned upside down with a frequency equal to 0.133 s-1, subsequent maintenance in 95-100°C heated air flow during 10-12 minutes while the jars are in a static state, subsequent cooling in 25-28°C air flow at a rate of 7-8 m/sec during 16 minutes.

EFFECT: method ensures the ready products quality enhancement and heat sterilisation process duration reduction.

1 ex

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization compote of pears and quince in banks SKO 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 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:

20-(25-30)-20100118KPand

where: 20 - duration of heating water in an autoclave to 100°C, min; (25-30) - duration self-sterilizing, min; 20 - duration of cooling, min; 118 - pressure 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 layers of the product in the Bank (the temperature difference between the Central and peripheral layers reaches 6-8°C and accordingly the magnitude of the sterilizing effects of unequal; peripheral layers receive excessive t is plaoe impact);

- high consumption of heat energy and water.

The technical result of the invention is to improve the quality of the finished product, reducing the duration of the process of thermal sterilization and duration of the technological cycle of production of conserved products and thereby improving the performance of the apparatus for heat sterilization. The reduction in the duration of heat treatment results in a better preservation of the biologically active components of the feedstock, namely, the content of vitamin C (the most thermolabile vitamin) in the finished product produced by the proposed method is 25-30% higher than known.

This technical result is achieved due to the fact that the proposed method banks with compote, after closing, set in a special carrier that provides mechanical integrity of cans, and subjected to heat sterilization in the flow of heated air temperature of 150°C and a speed of 1.5-2 m/s for 25 min while rotating the cans of "bottom cover" frequency of 0.133-1, followed by exposure for 10-12 minutes in a stream of heated air at a temperature of 95-100°C in a static state jars and cooled in a stream of atmospheric air with a temperature of 25-28°C and a speed of 7-8 m/s for 1 minute, thus the Bank rotate "bottom cover" frequency of 0.133-1.

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 tB=150°C and a speed of 1.5-2 m/s, and within 25 min heated while rotating the cans with the bottom on the cover of" frequency of 0.133-1followed by exposure in the chamber at a temperature of 95-100°C for 10-12 minutes in a static condition with further cooling in a stream of atmospheric air temperature of 25-28°C with a speed of 7-8 m/s for 16 min and the rotation of the cans with the bottom on the cover of" with a frequency of 0.133-1.

Salient features of the proposed method are: heating of the juice is carried out in a stream of heated air temperature of 150°C and a speed of 1.5-2 m/s for 25 min while rotating the cans with the bottom on the cover of" frequency of 0.133-1followed by exposure in the chamber at a temperature of 95-100°C for 10-12 minutes in a static condition with further cooling in a stream of atmospheric air temperature of 25-28°C with a speed of 7-8 m/s for 16 min and the rotation of the cans with the bottom on the cover of" with a frequency of 0.133-1.

This mode of especial industrial sterility canned, as evidenced by the magnitude of the sterilizing effect, which is the standard value of 150-200 srvc. minutes

In addition, the proposed method is compared with the prototype provides a significant saving of thermal energy, completely eliminates the use of water during heat sterilization and improves the quality of the finished product by reducing the duration and ensure uniform heat treatment.

Literature

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

Sterilization method compote of pears and quince, characterized by the fact that banks with compote after sealing is installed in the carrier, preventing the collapse of the caps in the heating process, then carry out the heating of the juice in an air stream temperature of 150°C and a speed of 1.5-2 m/s for 25 min, the banks seem to rotate from the bottom on the cover with a frequency of 0.133-1, followed by exposure to a flow of heated air temperature of 95-100°C for 10-12 minutes, while the banks are in a static state, followed by cooling in air stream temperatures of 25-28°C and a speed of 7-8 m/s for 16 min, the banks seem to rotate from the bottom on the cover with a frequency of 0.133-1.



 

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