FIELD: food industry.
SUBSTANCE: according to the proposed method, paprikas are packed in jars; the jars are put in microwave oven with frequency 2400±50 MHz. The jars are filled with solution heated to minimum 95°C. After that the jars are sealed, sterilised in autoclave and repeatedly processed in microwave oven. After that they are taken into hot air chambers and cooled.
EFFECT: decrease of sterilisation duration decreases combined with enhanced thermal treatment uniformity.
| Title | Year | Author | Number |
|---|---|---|---|
| NATURAL PAPRIKA CONSERVATION METHOD | 2007 |
|
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|
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