Method for sterilisation of peach compote (without kernels)

FIELD: food industry.

SUBSTANCE: method involves jars putting into the carrier ensuring air-tightness, processes of treatment by way of heating and cooling; the compote heating is performed sequentially in 140°C air flow at a rate of 8.5-9 m/sec during 12 minutes and showering with 100°C hot water during 15 minutes with subsequent staged cooling in baths filled with 80°C water during 5 minutes, 60°C water during 5 minutes and 40°C water during 7 minutes; in the process of heating in an air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and saving of heat and electric energy and water.

 

The present invention relates to the canning industry, and in particular to methods of sterilization compote of peaches, pitted 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 banks that rolled is placed in a sterilization apparatus (autoclave) and subjected to heat treatment by mode:

25-25-25100118KPa

where: 25 - duration of heating water in the autoclave to 100°C, min; 25 - 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 min.

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, respectively, of various sizes sterilizing effects in the peripheral layers of the product receive excessive exposure to heat that the exis�tively reduces the nutritional value of the finished product, due to the breakdown of biologically active components contained in the feedstock;

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

- high consumption of thermal and electric energy and water.

The technical result of the invention aims to provide a method of manufacturing compote contribute to: reducing the duration of the process; the preservation of biologically active components of these raw materials; reducing the amount of boiled fruits and fruits with tresnuvshij skin; saving heat and electricity and water, and to reduce the cost and increase the competitiveness of finished products.

Said 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 an air stream temperature of 140°C and a speed of 8.5-9 m/s for 12 min with simultaneous intermittent 2-3 minute rotation banks "bottom cover" frequency 0,166 with-1with an interval of 2-3 min, followed by continued heating dushevnie hot water temperature of 100°C for 15 min in a static state jars with subsequent�m-stage cooling in baths with water temperatures of 80°C for 5 min, 60°C for 5 min and 40°C for 7 min, while the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover" frequency 0,166 with-1with an interval of 2-3 min.

An example implementation 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=140°C and a speed of 8.5-9 m/s, and within 12 minutes 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, then the media with banks is transferred to the heating zone by dushevnie hot water with a temperature of 100°C for 15 min, while the Bank is in a static state with subsequent staged cooling in baths with water temperatures of 80°C for 5 min, 60°C for 5 min and 40°C for 7 min, while the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover" frequency 0,166 with-1with an interval of 2-3 min.

Preheating the jars with compote in a stream of heated air to prevent the heat of battle during subsequent sterilization dushevnie water with a temperature of 100°C, and the use in the second stage of heating hot �odes temperature 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 hot-air heating and cooling contributes to the intensification of the process of internal heat transfer in the Bank and in complex with extract cans in a static state when dushevnii hot water prevents the process of mechanical wiping of the fruit, which helps preserve the integrity of, and reducing the length of the process contributes to more complete preservation of biologically active components contained in the feedstock.

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

The essential features of the proposed method are: heating of the compote carried out in a stream of heated air temperature of 140°C and a speed of 8.5-9 m/C for 12 min with continued heating dushevnie water with a temperature of 100°C for 15 min with subsequent stepwise cooled in a bath with water temperature of 80°C for 5 min, 60°C for 5 min and 40°C for 7 min, and while the Bank is in the process of heating in a stream of air and cooling is subjected to intermittent 2-3 minute rotation with "don�shka on the cover" frequency 0,166 with -1and with an interval of 2-3 min.

This mode provides industrial sterility of canned food, as evidenced by the magnitude of the sterilizing effect, which corresponds to the normative value of 150-200 CONV. min [2].

In addition, the proposed method is compared with the prototype provides significant savings of energy, more complete preservation of biologically active components of raw materials, reducing the amount of boiled fruits and also reduces the cost and improving the competitiveness of finished products.

Literature

1. The collection of technological instructions for the production of canned food. Vol. 2. - M., Food industry, 1977.

2. B. L. Flaumenbaum. The basics of preserving food. - M., Light and food industry, 1982.

Sterilization method compote of peaches, pitted, including the installation of cans in the media, ensuring tightness, and the processing by heating and cooling, characterized in that the heating of the compote carried out sequentially in an air stream temperature of 140°C and a speed of 8.5-9 m/C for 12 min and dushevnie hot water with a temperature of 100°C for 15 min with subsequent stepwise cooled in a bath with water temperature of 80°C for 5 min, 60°C for 5 min and 40°C for 7 min, and while the Bank is in the process of heating in�oke air and cooling is subjected to intermittent 2-3 minute rotation with the bottom on the cover" frequency 0,166 with -1with an interval of 2-3 min.



 

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