Efficiency of pasteurization for cherry compote with xylitol in autoclaves using the baskets with mechanical hermrrtization and two-stage cooling
DOI: 10.17586/1606-4313-2019-18-3-67-71
UDC 664.8.036.62
Rakhmanovа R.A., Akhmedov M. E., Demirova A. F.
Abstract
The improvement of pasteurization modes for compote from cherries for dietary nutrition on the basis of a new method of cooling after heat treatment with teo-stage cooling is considered. Two-stage cooling regimes with the justification of their energy efficiency are scientifically substantiated. New modes of pasteurization of sweet cherry compote for dietary nutrition with two-step cooling in SKO 1-82-500 and 1-82-1000 jars were developed. For realization of this method the autoclave basket with mechanical sealing of jars at thermal processing which provides possibility of cooling process in two stages and without creation of back pressure in the device has been used. that the use of two-stage cooling with the continuation of cooling in the water with the temperature of 35-40 оC, carried out in the second stage of cooling, provides a sharp increase in the temperature difference between the heat carrier and the product, which contributes to the intensification of the cooling process and, as a result, the duration of the cooling cycle decreases by more than 10-15%.When using the autoclave basket with mechanical sealing of jars the process of heat treatment is simplified and the duration of cooling period is reduced. Application of the new high-efficiency method of cooling allows to get canned products of long-term storage and of high quality with minimum energy cost. It is important to note that there is also a saving of cooling water. A comprehensive assessment of the data obtained allowed to determine energy efficiency and to ease the implementation of the proposed technical solution.
Keywords: compote, device, heating, two-stage cooling, pasteurization mode, autoclave basket.
UDC 664.8.036.62
Efficiency of pasteurization for cherry compote with xylitol in autoclaves using the baskets with mechanical hermrrtization and two-stage cooling
Abstract
The improvement of pasteurization modes for compote from cherries for dietary nutrition on the basis of a new method of cooling after heat treatment with teo-stage cooling is considered. Two-stage cooling regimes with the justification of their energy efficiency are scientifically substantiated. New modes of pasteurization of sweet cherry compote for dietary nutrition with two-step cooling in SKO 1-82-500 and 1-82-1000 jars were developed. For realization of this method the autoclave basket with mechanical sealing of jars at thermal processing which provides possibility of cooling process in two stages and without creation of back pressure in the device has been used. that the use of two-stage cooling with the continuation of cooling in the water with the temperature of 35-40 оC, carried out in the second stage of cooling, provides a sharp increase in the temperature difference between the heat carrier and the product, which contributes to the intensification of the cooling process and, as a result, the duration of the cooling cycle decreases by more than 10-15%.When using the autoclave basket with mechanical sealing of jars the process of heat treatment is simplified and the duration of cooling period is reduced. Application of the new high-efficiency method of cooling allows to get canned products of long-term storage and of high quality with minimum energy cost. It is important to note that there is also a saving of cooling water. A comprehensive assessment of the data obtained allowed to determine energy efficiency and to ease the implementation of the proposed technical solution.
Keywords: compote, device, heating, two-stage cooling, pasteurization mode, autoclave basket.
Русский
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