FIELD: food industry.
SUBSTANCE: method includes three-step heating of compote in water of temperature of 70, 85 and 100°C accordingly during 5, 5 and 10 min and cooling in the flow of atmospheric air at speed of 7÷8 m/s during 12 min. Thus the jar during all heat processing rotates from bottom on cap.
EFFECT: ensures saving of heat energy and water consumption.
| Title | Year | Author | Number |
|---|---|---|---|
| STERILISATION METHOD FOR CHERRY COMPOTE | 2007 |
|
RU2339271C1 |
| METHOD OF WILD CHERRY COMPOTE STERILISATION | 2007 |
|
RU2340263C1 |
| METHOD OF WILD CHERRY COMPOTE STERILISATION | 2007 |
|
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|
RU2363352C1 |
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RU2386372C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2363354C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2367313C1 |
