Pickled tomatoes sterilisation method

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The method for sterilisation of pickled tomatoes in jars SKO 1-82-1000 envisages the heating process in 140°C air flow at a rate of 2 - 3 m/s during 18 minutes with subsequent maintenance during 3 minutes at heated air temperature equal to 105°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 18 minutes. During the heat treatment process 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: invention ensures prevention of mechanical friction of fruits against each other and integrity preservation, the process duration reduction and preservation of biologically active components of raw materials used.

 

The proposed method the invention relates to the canning industry, and in particular to methods of sterilization of tomatoes pickled in jars 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 pickled tomatoes [1], the essence of which is that banks that rolled is placed in a sterilization apparatus (autoclave) and subjected to heat treatment by mode:

20820100118KPa,

where 20 - duration of heating water in the autoclave to 100°C, min; 8 - 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, resulting in peripheral layers receive excessive exposure to heat;

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

- high consumption of thermal energy and water.

The technical result of the invention is directed to a method for the production of pickled tomatoes that 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 thermal energy and water and reducing the cost and improving the competitiveness of finished products.

Said technical result is achieved due to the fact that the proposed method jars of canned goods after the seaming are installed 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 2-3 m/C for 18 min, followed by exposure for 3 minutes at a temperature of 105°C and cooled in a stream of air with a temperature of 20-22°C and a speed of 7-8 m/s during 18, and in the process of heat treatment the jar is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency 0,166 with-1with an interval of 2-3 min.

An example implementation of the method.

Cans cans after sealing cap installed in the media, providing mechanical integrity (to prevent breakdown cover in the heating process), and pomeshaut camera, where it circulates the heated air with a temperature of tin=140°C and a speed of 2-3 m/s, and within 18 minutes 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 0,166 with-1with an interval of 2-3 min, then the media with the banks transferred to the camera shutter with the heated air with a temperature of 105°C for 3 min, the banks are subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency 0,166 with-1with an interval of 2-3 min and further into the chamber for cooling in a stream of atmospheric air temperature of 20-22°C and a speed of 7-8 m/C for 18 min, and the banks are also subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency 0,166 with-1with an interval of 2-3 min.

The use of intermittent rotation of the cans contributes to the intensification of the process of internal heat exchange in the Bank, and 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.

The essential features of the proposed method are: heating of canned carried out in an air stream with a temperature of 140°C and a speed of 2-3 m/C for 18 min posleduuschei exposure in the chamber at 105°C for 3 min and subsequent cooling in a stream of atmospheric air temperature of 20-22°C at the speed of 7-8 m/C for 18 min, and in the process of heat treatment the jar is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency 0,166 with-1with an interval of 2-3 min.

This mode provides substantial savings of thermal energy, completely eliminates the use of water during heat sterilization and produces a higher quality finished product by reducing the duration of heating and ensure uniform heat treatment.

Literature

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

The method of sterilization of pickled tomatoes, including the installation of cans in the media, ensuring tightness and the processes of heating, soaking and cooling, characterized in that the heating of the cans is carried out in an air stream temperature of 140°C and a speed of 2-3 m/C for 18 min, followed by exposure at a temperature of 105°C for 3 min and cooling in air stream temperatures of 20-22°C and a speed of 7-8 m/C for 18 min, and in every process of heat treatment the jar is subjected to intermittent 2-3 minute rotation with the bottom on the cover with a frequency 0,166 with-1with an interval of 2-3 min.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for scallops preservation in jars SKO 1-82-1000. The jars with preserves (after sealing with self-exhausting caps) are placed into an autoclave with 75°C hot water and heated during 15 minutes with water temperature in the autoclave increased to 100°C. The jars are sterilised at water temperature equal to 100°C during 10 minutes with subsequent cooling of water in the autoclave to 75°C during 17 minutes. Cooling is performed in another vessel at 50-40°C water temperature during 8 minutes.

EFFECT: invention allows to enhance sterilisation equipment performance, simplify the sterilisation process, reduce the technological cycle duration and enhance the ready product quality.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of pickled tomatoes in jars SKO 1-82-1000. The method involves heating jars filled with pickled tomatoes after sealing in 150°C air flow at a rate of 4 - 5 m/s during 12 minutes with subsequent maintenance during 6 minutes at heated air temperature equal to 105°C and subsequent cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 18 minutes. During the heat treatment process the jar is subjected to interrupted turning upside down during 2-3-minutes with a frequency equal to 0.166 sec-1 with a 2-3 minutes interval.

EFFECT: invention ensures heat treatment uniformity and intensification, boiled and cracked fruits quantity reduction, preservation of biologically active components of the raw materials used, the production process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to a method for sterilisation of peach compote without kernels in jars SKO 1-82-500. The method involves stages heating of jars with compote (after the jars sealing) in 130 and 140°C air flow at a rate of 1.5-2 m/sec and 8-8.5 m/sec during 12 and 12 minutes, respectively, with subsequent maintenance during 3 minutes at heated air temperature equal to 100°C, subsequent cooling in 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 15 minutes. During the heat treatment process the jars are subjected to interrupted turning upside down during 2-3-minutes with a frequency equal to 0.166 sec-1 with a 2-3 minute interval.

EFFECT: invention ensures heat treatment uniformity and its intensification, preservation of biologically active components of raw materials used and the manufacture process duration reduction.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for sterilisation of pear and quince compote in jars SKO 1-82-500. The jars with compote are heated in 150°C air flow at a rate of 8-9 m/s during 10 minutes. Then one performs maintenance at heated air temperature equal to 95°C during 25-30 minutes and cooling in 20-25°C atmosphere air flow at a rate of 6-7 m/sec during 15 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s-1; maintenance is performed in a static state of the jars.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.

FIELD: food industry.

SUBSTANCE: invention relates to a method for sterilisation of tangerine compote in jars SKO 1-82-350. Jars with compote are heated in 120°C air flow at a rate of 8-9 m/s during 20 minutes. Then one performs maintenance at a temperature of 105°C during 8 minutes and cooling in 20-25°C air flow at a rate of 7-8 m/sec during 12 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.1 sec-1 with a 2-3 minutes' interval.

EFFECT: method allows to preserve natural components of raw materials used, reduce boiled and cracked fruits quantity, increase nutritive and biological value of the product and improve the structural-and-mechanical characteristics of the ready product.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to cherry compote sterilisation method. The method involves sequential heating in a 150°C air flow at a rate of 2.75 m/s during 13 minutes, showering with a 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 a heated 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: invention ensures the process duration reduction, cracked and peeled fruits quantity decrease, the ready product structural-and-mechanical characteristics improvement.

1 ex

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 140°C air flow at a rate of 2.75 m/s during 15 minutes. Then the jars are showered with 100°C water during 12 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 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 0.133 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.

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to sterilisation of cherry compote in jars SKO 1-82-500. The method envisages sequential heating of the jars in a 130°C air flow at a rate of 2.75 m/s during 18 minutes and showering with 100°C water during 10 minutes. Then one performs staged cooling of the jars in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in a heated 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: invention ensures preservation of biologically active components of the raw materials used, the ready products quality improvement, reduced process time and thermal energy saving.

1 ex

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.

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

FIELD: food-processing industry.

SUBSTANCE: method involves heating stewed cheery in hot air flow, followed by cooling in atmospheric air flow; continuing cooling process while alternatively applying water film having temperature of 65-70 C onto can surface. During the entire thermal processing, can is rotated from bottom onto cover.

EFFECT: simplified thermal sterilization process and reduced consumption of power and water.

FIELD: canned food industry.

SUBSTANCE: apparatus has spring-biased cylindrical chambers, bubblers, pouring media feeding branch pipes, and fruit dosing device. Fruit dosing device is made sectioned, and consists of three pairs of sections having volumes of 0.65 dm3, 1 dm3, 3 dm3 , respectively. Bubblers are positioned at an angle of 3-5 deg to walls of movable cylindrical sleeves positioned within cylindrical chambers. Bubblers and branch pipes for feeding of pouring media are extending through slots provided within walls of movable sleeves.

EFFECT: increased efficiency and uniform thermal treatment of food product.

2 dwg

FIELD: foodstuff; technological processes.

SUBSTANCE: method is carried out by compote heating in a stream of warmed up air with temperature of 145-150°C and speed of 5-6 m/s during 20 minutes with the subsequent cooling in a stream of atmospheric air with temperature of 25-30°C and speed of 5-6 m/s within 15 minutes. Thus the jar during all heat processing rotates "from a bottom on a cap" with frequency 0.133 c-1.

EFFECT: reduction of compote heat processing duration.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 140°C and speed 5-6 m/s during 13-15 min with following bearing in air flow with temperature 100-105°C during 5 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 2.5÷3 m/s during 5 min. At that, in process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.2 c-1.

EFFECT: proposed method significantly decreases the water usage and provides quality improvement of prepared product because of time decreasing of thermal treatment process.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 120°C and speed 7.75 m/s during 25 min with following cooling in air flow at the temperature 34-35°C and speed 5.0÷6 m/s during 35 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.3-0.33 c-1.

EFFECT: quality improvement of prepared product because of time reduction of product heat treatment.

FIELD: production method of food products.

SUBSTANCE: method includes heating process in air flow with the temperature of 130°C and speed 8.5 m/s during 15 min with following bearing in air flow with temperature 100-105°C during 3 min and air-evaporating cooling in air flow with temperature 34-35°C and speed 5-6 m/c during 15 min. At that in the process of thermal treatment can is rotated "from bottom to cover" with frequency of 0.133 c-1.

EFFECT: considerable saving of heat energy.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 92-95°, after that cans are sterilised in autoclave.

EFFECT: reduction of process time of preserves heat sterilisation and irregularity of product thermal treatment.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0 - 1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MHz during 1.0-1.5 min. Then fruit is poured with syrup heated till temperature 95-97°C and sterilised in autoclave.

EFFECT: process time of preserves heat sterilisation is reduced.

FIELD: production method of food products.

SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MNz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.

EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.

Up!