FIELD: food products.
SUBSTANCE: method includes warming up of stewed apples in warm air flow at the temperature of 140°C and following keeping stewed apples in air flow at the temperature of 34-35°C. During heat treatment, the jar is turned upside down.
EFFECT: simplification of heat sterilisation and improved thermal energy and water efficiency.
Title | Year | Author | Number |
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APPLE COMPOTE STERILISATION METHOD | 2013 |
|
RU2547398C2 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374939C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389403C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389408C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374938C1 |
APPLE COMPOTE STERILISATION METHOD | 2013 |
|
RU2535131C2 |
APPLE COMPOTE STERILISATION METHOD | 2013 |
|
RU2585350C2 |
APPLE COMPOTE STERILISATION METHOD | 2013 |
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RU2585351C2 |
APPLE COMPOTE STERILISATION METHOD | 2011 |
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RU2464908C1 |
APPLE COMPOTE STERILISATION METHOD | 2011 |
|
RU2456898C1 |
Authors
Dates
2009-05-27—Published
2007-11-21—Filed