FIELD: canned foods industry. SUBSTANCE: method involves treating whole fruits with carbon dioxide flow at temperature and pressure exceeding critical; saturating fruits with sugar in the process of cooking in syrup at temperature below cellular juice boiling temperature in pressure oscillation field created by condensation of juice or water vapors bubbled in syrup. EFFECT: increased efficiency, simplified method and improved quality of product.
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|
RU2136174C1 |
| 0 |
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SU1785425A3 | |
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