FIELD: food-processing industry, in particular, production of canned compote.
SUBSTANCE: method involves cleaning and cutting fruit and packaging in cans; thereafter processing during 1.5-2.5 min in microwave chamber; pouring hot syrup; rolling and sterilizing in autoclave.
EFFECT: reduced sterilization time and decreased non-uniformity in thermal processing of fruit.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR CANNING OF APPLE COMPOTE | 2005 |
|
RU2318389C2 |
| PRESERVATION METHOD OF STEWED APPLES IN CANS SKO 1-82-650 | 2006 |
|
RU2328168C1 |
| PRESERVATION METHOD OF STEWED APPLES IN CANS SKO 1-82-500 | 2006 |
|
RU2328166C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373792C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373786C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373790C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373801C1 |
| METHOD FOR CANNING OF PLUM COMPOTE | 2006 |
|
RU2318390C2 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373780C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373781C1 |
