Apple compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to apple compote sterilisation method. The method envisages jars putting (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 8-9 m/sec during 14 minutes with subsequent maintenance at heated air temperature equal to 95-100°C during 10-20 minutes and cooling in 20-22°C air flow at a rate of 7-8 m/s during 15 minutes; in the process of heat treatment in 150°C heated air flow and cooling, the jars are 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: method ensures the ready products quality enhancement and heat sterilisation process duration 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:

(15-25)-(20-35)-25100118KPand

where (15-25) - duration of heating water in an autoclave to 100°C, min; (20-35) - duration self-sterilizing, min; 25 - 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 8-10°C and accordingly the magnitude of sterilizing effects varies; a peripheral with the ois receive excessive exposure to heat);

- 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 are 25-30% higher than known.

This technical result is achieved due to the fact that in the proposed method, cans of juice, 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 8-9 m/C for 14 min, followed by exposure to 10-20 minutes at a temperature of 95-100°C in a static state jars and cooled in a stream of atmospheric air with a temperature of 20-22°C and a speed of 7-8 m/s for 15 minutes, in the process of heat treatment in a stream of heated air temperature of 150°C and cooling is the Anka is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" frequency 0,166 with -1with an interval 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=150°C and a speed of 8-9 m/s and within 14 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 transferred to the camera shutter with warm air at a temperature of 95-100°C for 10-20 min in a static state of cans and forth in the chamber for cooling the flow of the atmospheric air temperature of 20-22°C and a speed of 7-8 m/s for 15 min, while the Bank is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" frequency 0,166 with-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 in combination with exposure cans in a static condition reduces the duration of mechanical wiping of the fruit between them, preserving their integrity and improvement of the structural-mechanical properties of the finished product, and reducing the duration the process results in a better preservation of biologically active components, contained in the original raw materials.

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 is that the heating of the juice is carried out in a stream of heated air temperature of 150°C and a speed of 8-9 m/C for 14 min followed by exposure to the chamber at a temperature of 95-100°C for 10-20 min and cooled in a stream of atmospheric air temperature 20-22°C at a speed of 7-8 m/s for 15 min, in the process of heat treatment in a stream of heated air temperature of 150°C and cooling the Bank is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" frequency 0,166 with-1with an interval 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. 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 equal the dimensionality of thermal processing.

Literature

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

Sterilization method compote of apples, 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 8-9 m/C for 14 min, exposure for 10-20 min at a temperature of heated air 95-100°C With subsequent cooling in air stream temperatures of 20-22°C and a speed of 7-8 m/s for 15 min, and in the process of heat treatment in a stream of heated air temperature of 150°C and cooling banks are subjected to intermittent 2-x-3-x min rotation with the bottom on the cover of" frequency 0,166 with-1with an interval of 2-3 minutes



 

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