FIELD: food industry.
SUBSTANCE: method includes three-step heating of compote in water of temperature of 70, 85 and 100°C accordingly during 10, 10 and 15 min and cooling in the flow of atmospheric air at speed of 7÷8 m/s during 30 min. Thus the jar during all heat processing rotates from bottom on cap.
EFFECT: ensures saving of heat energy and water consumption.
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RU2386372C1 |
