FIELD: food industry.
SUBSTANCE: method provides for apricot compote warming in air flow at 150°C at 6.5 m/s speed during 20 minutes with following cooling in the airflow at 7.5 m/s and at 25 -28°C during 25 minutes. During heat treatment, jars are turned upside down.
EFFECT: method increases speed of heat sterilisation and provide improved thermal energy and water efficiency.
| Title | Year | Author | Number |
|---|---|---|---|
| WAY OF STERILISING COMPOTE FROM APRICOTS | 2007 |
|
RU2357570C1 |
| WAY OF STERILISING COMPOTE FROM CHERRIES | 2007 |
|
RU2357569C1 |
| METHOD OF STERILISING OF COMPOTE FROM APPLES | 2007 |
|
RU2357568C1 |
| WAY OF STERILISING COMPOTE FROM CORNEL | 2007 |
|
RU2357571C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468704C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468697C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468703C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2007 |
|
RU2358607C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468698C1 |
| CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468699C1 |
