Abstract
New technical solutions improving the process of thermal sterilization of canned products through the use of multilevel high-temperature modes and heat recovery have been considered and proposed. The essence of the developed method lies in the fact that the heat released by cooling cans with the product that has undergone thermal sterilization is used to heat other cans with the product queued for sterilization. In this mode of heat treatment, except in the last stage, the heat emitted by cooled cans that have already undergone heat treatment is used to heat up the canned food. Hence, the use of the principle of heat recovery by cooling canned products in the baths where others are simultaneously heated provides a significant saving of heat energy and water. Depending on the temperature parameters at different stages of the heat treatment, the heat recovery rate can reach up to 90%. The method also provides savings on cooling water. For the practical implementation of the developed method, the design of the device for multilevel high-temperature thermal sterilization of canned food with heat recovery has been developed. On the basis of experimental studies, new, multilevel high-temperature modes of apple compote sterilization have been developed.
Highlights
The noncompetitiveness of agroindustrial complex (AIC) processing enterprises, including those producing canned food, is largely based on the inefficiency of energy consumption
We have developed a new method of multilevel thermal sterilization of canned food using the principle of heat recovery, the essence of which is that the heat emitted by cooling some cans is used to heat the others
The use of the principle of heat recovery by cooling canned products in the same baths where others are simultaneously heated provides a significant saving of heat energy and water
Summary
The noncompetitiveness of agroindustrial complex (AIC) processing enterprises, including those producing canned food, is largely based on the inefficiency of energy consumption. Their progressive development is impossible without the introduction of energy-efficient and high-tech production processes and equipment. The main, mandatory and final stage, and the most energy-intensive, in the technological cycle of processing agricultural raw materials into canned foods is the process of sterilization [1-6, 9-11]. This process is used in the production of all long-term storage products in hermetically sealed containers
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