Cherry compote sterilisation method

FIELD: food industry.

SUBSTANCE: invention relates to a method for sterilisation of cherry compote in jars SKO 1-82-500. The jars with compote are heated in 120°C air flow at a rate of 5 m/s during 17 minutes. Then the jars are showered with 100°C water during 10 minutes with subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 s-1 with a 2-3 minutes' interval.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the ready product structural-and-mechanical characteristics improvement.

 

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

202020100118KPa

where 20 - duration of heating water in the autoclave to 100°C, min; 20 - duration of self-sterilization, 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;

- uneven heat treatment of various layers of the product in the Bank (peripheral layers receive excessive exposure to heat);

- high consumption of thermal energy and water.

The technical result of the invention is directed to a method of production of compote, contributing with�reduce 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; to improve the structural-mechanical characteristics of the finished product; 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 with compote after sealing is installed in a special carrier that provides mechanical integrity of cans, and subjected to heating in a stream of air at a temperature of 120°C and a speed of 5 m/C for 17 min with continued heating dushevnie hot water temperature of 100°C for 10 min with subsequent stepwise cooled in a bath with water temperature of 80"C for 4 min, 60°C for 4 min and 40°C for 5 min, while in the process of heating in a stream of heated air and cooling the Bank is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 with-1intervals 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�kill the t in=120°C and a speed of 5 m/s, and for 17 min the contents of the cans are heated with simultaneous intermittent 2-3 minute rotation of the cans with the bottom on the cover with a frequency of 0.133 with-1with an interval of 2-3 minutes, with continued heating dushevnie hot water temperature of 100°C for 10 min in a static state banks, with subsequent staged cooling in baths with water temperatures of 80°C for 4 min, 60°C for 4 min and 40°C for 5 min, while the Bank also subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 with-1with an interval of 2-3 min.

Preheat 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 water 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 essential features of the proposed method are: heating of the compote carried out in a stream of heated air temperature of 120°C and a speed of 5 m/C for 17 min with continued heating dushevnie water with a temperature of 100°C for 10 min with subsequent stepwise cooled in a bath with water temperature of 80°C in tech�of 4 min, 60°C for 4 min and 40°C for 5 min, and in the process of heating in a stream of heated air and cooling the Bank is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency of 0.133 with-1with an interval of 2-3 min.

This mode provides industrial sterility of canned food, a significant saving of thermal energy and improving the quality of the finished product by reducing the duration and ensure uniform heat treatment.

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 cherries, 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 the flow of air at a temperature of 120°C and a speed of 5 m/C for 17 min and dushevnie hot water with a temperature of 100°C for 10 min with subsequent stepwise cooled in a bath with water temperature of 80°C for 4 min, 60°C for 4 min and 40°C for 5 min, while in the process of heating in a stream of heated air and cooling the Bank is subjected to intermittent 2-3 minute rotation with the bottom on roofs�at a frequency of 0.133 with -1with an interval of 2-3 min.



 

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