FIELD: food industry.
SUBSTANCE: method includes sealing of jar with compote and its placing onto bearer. Tins are warmed up in water at temperature 55°C during 5 minutes, in water at 70°C during 5 minutes and then in water at 85 and 100°C during 10 and 15-20 minutes. After that tins are cooled down in the air flow during 20 minutes at speed 5-6 m/sec. During heat treatment, jars are turned upside down at a frequency of 0.166 c-1.
EFFECT: decreased sterilisation time and increased quality of end product.
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RU2371033C1 |
