Authors

New method of two-stage air and water vaporizing rotational cooling of food being preserved in glass container

UDC 664.8036:62

New method of two-stage air and water vaporizing rotational cooling of food being preserved in glass container

Akhmedova M. M., Akhmedov M. E., Demirova A. F., Zagirov N. G., Pinyaskin V. V.

Abstract
Air or water has been traditionally used as cooling medium during sterilization of canned food. New cooling method is presented. The method includes cooling in the air flow to 75-80 оС, succeeding cooling being made applying water film of 60-65 оС on jar surface at 5-10 sec interval. During the process jar is turned up and down regularly. It has been found out that the main drawbacks of traditional cooling process are: excessive water consumption, non-uniform heat treatment of central and outer layers of the product, failure to provide temperature parameters required at the end of the process resulting in deterioration of the final product. Pilot research confirmed efficiency of stage-by-stage air and water vaporizing cooling of canned food when jar is turned up and down. Mathematical processing of the data allow to develop mathematical model for air and water vaporizing cooling time of compotes.

Keywords: cooling, duration, uniformity, stage-by-stage cooling, container rotation, temperature, cooling curve, heat resistance.

All references

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