FIELD: food-processing industry.
SUBSTANCE: proposed method includes heating seamed cans with the packed product in airflow at 170°C and cooling it airflow with finely dispersed moisture at air flow rate of 4 to 6 m/s, the cans being revolved about a longitudinal axis.
EFFECT: reduced processing time, higher quality of finished product.
5 dwg, 3 tbl
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Authors
Dates
2009-06-10—Published
2007-06-04—Filed