Abstract
The results of research on the development of a new method of thermal sterilization of canned products with heat recovery and the design of the device for its implementation are presented. The shortcomings of the traditional sterilization regime have been studied and identified, and taking them into account, the regime of multilevel high-temperature thermal sterilization of grape compote in SCO 1-82-1000 glass jars with heat recovery, which provides the required level of industrial sterility and reduces the duration of heat treatment, has been developed. The device for multilevel high-temperature heat treatment has been designed. The developed technology has advantages, being that the product is heated from the entry temperature level to almost 90–93°C with the simultaneous cooling from 100 to 63–65°C carried out by heat exchange between the very glass jars with different temperatures, which appear simultaneously in the chambers with a heat carrier, the temperature of which for some is higher and for others is lower by 25–27°C.
Highlights
The technologies used in food enterprises are characterized by high energy intensity, which is in many ways the root cause of the low competitiveness of the products, which naturally calls for a significant change in the structure of technologies based on the introduction of energy-saving processes [1,2,3,4,5]
The thermal processing technology implemented based on the traditional technology is based on the fact that after reaching a certain temperature impact, the product is cooled and the heat removed from it by the cooling heat carrier is released into the environment
The implementation of which can provide a significant reduction in the energy intensity of the sterilization process, is to find a technical solution allowing to utilize heat emitted from cooled cans with the product for reuse during the heat treatment of newly supplied cans with the product
Summary
The level of technical equipment is a determining factor in the efficiency of operation of vegetable-processing and canned long-term storage food producing enterprises, which, combined with advanced innovative technologies, can help improve the competitiveness of their products [1,2,3,4,5,6]. The technologies used in food enterprises are characterized by high energy intensity, which is in many ways the root cause of the low competitiveness of the products, which naturally calls for a significant change in the structure of technologies based on the introduction of energy-saving processes [1,2,3,4,5]. The goal of the research is to develop an energy-saving method of thermal sterilization and to develop the design of the device for its implementation. To achieve this goal, the following tasks must be performed: - study of traditional modes of thermal sterilization; - development of a new way of thermal sterilization - development of the design of a device implementing a new method of thermal sterilization
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