FIELD: food industry.
SUBSTANCE: method implies heating the tin filled with compote in air flow at 135°C and 7 m/s for 20 minutes followed by cooling in air flow at 20-25°C and 5-6 m/s for 20 minutes. During heat treatment, the tin is turned upside down.
EFFECT: proposed method increases speed of heat sterilisation and provide improved thermal energy and water efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF APPLE COMPOT | 2006 |
|
RU2328937C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
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| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
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RU2389403C1 |
