Apple compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to apple compote sterilisation method. The method involves the heating process in an air flow at 130°C at a rate of 1.5 - 2 m/s during 32 minutes with subsequent maintenance at a temperature of 100°C during 5-10 minutes with subsequent cooling in an atmospheric air flow at 20-25°C at a rate of 7-8 m/s during 20 minutes. During the whole process of heat treatment the jars are subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minute interval.

EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.

1 ex

 

The invention relates to the canning industry, namely to methods for sterilisation of 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 banks that rolled is placed in a sterilization apparatus (autoclave) and subjected to heat treatment by mode:

(1525)(2035)25100118KPa

where (15-25) - duration of heating water in the autoclave to 100°C, min; (20-35) - duration of self-sterilization, min; 25 - duration of cooling, min; 118 - pressure autoclave, kPa; 100 - temperature sterilization, °C.

The disadvantages of this method are:

- high consumption of thermal energy;

- the decline in the quality of the finished product due to the high temperature of the product (destruction of biologically active components contained in the feedstock) and the deterioration of organoleptic characteristics of the finished product.

The technical result of the invention is directed �and a method of production of 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 fruit with cracked 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 the media, ensuring the mechanical integrity of cans, and subjected to heating in a stream of heated air temperature of 130°C and a speed of 1.5-2 m/C for 32 min, followed by exposure in the chamber at a temperature of 100°C for 5-10 min with subsequent cooling in a stream of atmospheric air temperature of 20-25°C and a speed of 8-9 m/C for 18 min, wherein each processing banks are subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with a frequency 0,166 with-1with an interval of 2-3 min.

An example of a 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=130°C and a speed of 1.5-2 m/s, and within 32 min the contents of the cans are subjected to load�the tion, while the Bank is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min, then the media with the banks transferred to 5-10 min in a chamber with a temperature of 100°C, while the Bank also subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min. After that, the banks are cooled in a stream of atmospheric air temperature of 20-25°C and a speed of 7-8 m/s for 20 min with simultaneous intermittent 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min.

The use of intermittent rotation of the cans in the process of thermal treatment contributes to the intensification of the process of internal heat transfer in the Bank and significantly reduces the mechanical process of rubbing the fruit in a Bank that 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 is in flow nagrath� of air temperature 130°C and a speed of 1.5-2 m/C for 32 min, followed by exposure in the chamber for 5-10 min at 100°C with subsequent cooling in a stream of atmospheric air temperature of 20-25°C and a speed of 7-8 m/s for 20 min, during the whole process of heat treatment of banks are subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with frequency 0,166 with-1with an interval of 2-3 min.

This mode provides industrial sterility of canned food, significant savings of thermal energy and water, as well as improving the quality of the finished product and increase competitiveness.

Literature

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

Sterilization method compote of apples, including the installation of cans in the media, ensuring tightness, and the processing by heating, soaking and cooling, characterized in that the heating of the compote carried out in a stream of air temperature 130°C and a speed of 1.5-2 m/C for 32 min, followed by exposure at a temperature of 100°C for 5-10 min and cooling in air stream temperatures of 20-25°C and a speed of 7-8 m/s during 20 minutes, thus the Bank in each process of the heat treatment is subjected to intermittent 2-x-3-x min rotation with the bottom on the cover with a frequency 0,166 with-1with an interval of 2-3 min.



 

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