FIELD: food industry.
SUBSTANCE: method provides for cherry compote warming up in warm air flow with following cooling in atmosphere air flow by means of drawing on a container surface of a water slick. During heat treatment, the tin is turned upside down.
EFFECT: proposed method increases speed of heat sterilisation and provides improved thermal energy and water efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| WAY OF STERILISING COMPOTE FROM CHERRIES | 2007 |
|
RU2357569C1 |
| STERILISATION METHOD OF STEWED APRICOTS | 2006 |
|
RU2328163C1 |
| SWEET CHERRY COMPOTE STERILISATION METHOD | 2013 |
|
RU2556977C2 |
| STERILISATION METHOD OF STEWED APPLES | 2006 |
|
RU2328165C1 |
| WAY OF STERILISING COMPOTE FROM CORNEL | 2007 |
|
RU2357571C1 |
| METHOD OF STERILISING OF COMPOTE FROM APPLES | 2007 |
|
RU2357568C1 |
| PEACH AND SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
|
RU2448553C2 |
| PEACH AND SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
|
RU2448548C2 |
| CHERRY COMPOTE PRESERVATION METHOD | 2017 |
|
RU2669293C1 |
| SWEET CHERRY COMPOTE PRESERVATION METHOD | 2017 |
|
RU2737546C2 |
