FIELD: food industry.
SUBSTANCE: method involves three-step heating of compote in water with the temperature of 70, 85 and 100°C respectively for 5, 5 and 10 minutes. Then cooling in atmospheric air flow with the speed of 7-8 m/s for 20 minutes follows. Throughout the whole process the jar is rotated from bottom to top.
EFFECT: proposed method ensures significant heat energy and water saving.
| Title | Year | Author | Number |
|---|---|---|---|
| STERILISATION METHOD OF SWEET CHERRY COMPOTE | 2008 |
|
RU2387344C1 |
| SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
|
RU2450580C2 |
| METHOD FOR STERILIZING PEACH COMPOTE (WITHOUT KERNEL) | 2008 |
|
RU2367283C1 |
| METHOD FOR PRESERVATION OF GRAPE COMPOTE IN JARS OF "СКО" 1-82-1000 TYPE | 2008 |
|
RU2363351C1 |
| STERILISATION METHOD FOR CHERRY COMPOTE | 2007 |
|
RU2339271C1 |
| METHOD OF WILD CHERRY COMPOTE STERILISATION | 2007 |
|
RU2340263C1 |
| STERILISATION METHOD FOR CHERRY COMPOTE | 2007 |
|
RU2339270C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2363352C1 |
| STERILISATION METHOD OF SWEET CHERRY COMPOTE | 2008 |
|
RU2387343C1 |
| STERILISATION METHOD OF SWEETCHERRY COMPOTE | 2008 |
|
RU2386371C1 |
