FIELD: food industry.
SUBSTANCE: method involves treatment of juice prepacked into jars in microwave chamber for 150-160 s up to the temperature of 90-92°C. Pasteurisation in autoclave follows.
EFFECT: proposed method ensures significant heat energy saving.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF CHERRY NECTAR PASTEURISATION | 2007 |
|
RU2341164C1 |
| METHOD FOR PASTEURISATION OF CHERRY NECTAR | 2007 |
|
RU2338440C1 |
| METHOD FOR PASTEURISATION OF NATURAL APPLE NECTAR | 2007 |
|
RU2338439C1 |
| METHOD OF NATURAL APPLE NECTAR PASTEURISATION | 2007 |
|
RU2341162C1 |
| METHOD OF PASTEURISATION OF APPLE NATURAL PULPY JUICE | 2007 |
|
RU2339269C1 |
| METHOD FOR STERILISATION OF GRAPE JUICE | 2007 |
|
RU2342051C1 |
| METHOD OF GRAPE JUICE PASTEURISATION | 2007 |
|
RU2341163C1 |
| CARROT JUICE PRODUCTION METHOD | 2016 |
|
RU2614811C1 |
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2007 |
|
RU2352180C1 |
| METHOD FOR MANUFACTURING CANNED SIDE ORDER CARROTS | 2008 |
|
RU2380981C1 |
