FIELD: food-processing industry.
SUBSTANCE: proposed method includes heating the compote from cherries in hot air flow at 150°C with the subsequent holding in airflow at 100 to 105°C and cooling in airflow at 34 to 35°C. Simultaneously, a water film is applied onto the can surface, the can being turned upside down.
EFFECT: accelerated thermal sterilisation and economy of heat and water.
| Title | Year | Author | Number |
|---|---|---|---|
| STERILISATION METHOD OF CHERRY COMPOTE | 2007 |
|
RU2358607C1 |
| METHOD OF STERILISING OF COMPOTE FROM APPLES | 2007 |
|
RU2357568C1 |
| STERILISATION METHOD OF STEWED APRICOTS | 2006 |
|
RU2328163C1 |
| WAY OF STERILISING COMPOTE FROM CORNEL | 2007 |
|
RU2357571C1 |
| STERILISATION METHOD OF STEWED APPLES | 2006 |
|
RU2328165C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468704C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468698C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468697C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468703C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468699C1 |
