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New modes of cherry compote sterilization in autoclaves with preheating of fruits in jars with saturated steam and two-stage cooling

DOI: 10.21047/1606-4313-2016-15-3-18-22
UDC 664.8036:62

New modes of cherry compote sterilization in autoclaves with preheating of fruits in jars with saturated steam and two-stage cooling

Darbisheva A. M., Abdurakhmanova S.A., Demirova A. F., Akhmedov M. E.

For citation: Дарбишева А.М., Абдурахманова С.А., Демирова А.Ф., Ахмедов М.Э. Инновационные режимы стерилизации компота из черешни в автоклавах с предварительным нагревом плодов в банках насыщенным водяным паром и двухступенчатым охлаждением // Вестник Международной академии холода. 2016. № 3. С.18-22

Abstract
The research results of cherry compote thermal sterilization with the use of the new technology - preheating of fruits in jars with saturated steam and sterilization in autoclaves with two-stage cooling – are presented. The cooling is performed in cooling apparatus (autoclave) where the heat treatment is carried out to reach the cooling water temperature of 55 оС(compared to 35-40 оСby conventional technology), with a decrease in pressure in the apparatus up to 0 Kpa and subsequent cooling in another container at the constant water temperature of 35-40 оС. Two-stage coolingis shown toprovide a significant reduction of the heat treatment timeand energy savings of more than 50000 kJ per onethousand jars. It is resulted from the decrease of heat losses as with the technique proposed the syrup temperature should be decreased from 100 оС(syrup boiling temperature) only to 97–98 оСinstead of conventional 60 оС.The results formortality and the actual warming of microorganisms confirm that the proposedmodes meetthe required commercial sterility requirements forfinished products. At the same time they are energy- аnd time-efficient due to 30-minute shorter time of heat sterilization. The sensory and physicochemical properties of compotes produced with the technique under investigation are shown to meet GOST Standard for finished products.

Keywords: sterilization, canned food, technique, temperature, saturated steam, fruit, two-stage cooling, sterilization treatment, product quality.

All references

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