FIELD: food industry.
SUBSTANCE: method includes filling of jars with juice, processing of filled jars with UHF field at the frequency of 2400±50 MHz within 45 - 55 s up to 75°C. Then filled jars are hermetised and pasteurised in the device of continuous operation.
EFFECT: allows to reduce the thermal pasteurisation duration of preserves.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF GRAPE JUICE | 2007 |
|
RU2342051C1 |
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|
RU2341164C1 |
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|
RU2341162C1 |
| METHOD OF PASTEURISATION OF APPLE NATURAL PULPY JUICE | 2007 |
|
RU2339269C1 |
| METHOD OF PULPED CHERRY JUICE PASTEURISATION | 2007 |
|
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| METHOD FOR PASTEURISATION OF CHERRY NECTAR | 2007 |
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RU2338440C1 |
| METHOD FOR PASTEURISATION OF NATURAL APPLE NECTAR | 2007 |
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| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2008 |
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RU2374933C1 |
| WHOLE NATURAL TOMATOES CONSERVATION METHOD | 2008 |
|
RU2373779C1 |
| METHOD FOR PASTEURIZATION OF LIQUID FOODS | 0 |
|
SU1745190A1 |
