FIELD: food-processing industry, in particular, canning of components.
SUBSTANCE: method involves cleaning and cutting fruit and packaging in cans; thereafter pouring water having temperature of 80-85°C and holding for 2-3 min; replacing water with syrup having temperature of 90-95°C; 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 |
|
RU2318388C2 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373792C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373786C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373790C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373801C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373780C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373781C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373782C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373787C1 |
| APPLE COMPOTE CONSERVATION METHOD | 2008 |
|
RU2373788C1 |
