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 and sealed. After that the jars are 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 |
|---|---|---|---|
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2360571C1 |
| NATURAL PAPRIKA CONSERVATION METHOD | 2007 |
|
RU2359562C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367268C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
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RU2367267C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371059C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2007 |
|
RU2355256C1 |
| PRODUCTION METHOD FOR "GHERKINS" PRESERVES | 2008 |
|
RU2367259C1 |
| SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2369296C1 |
| PICKLED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2371060C1 |
| PRESERVED SCALLOPS PRESERVATION METHOD | 2008 |
|
RU2367291C1 |
