FIELD: food industry.
SUBSTANCE: peach compote sterilisation method implies heating of a jar in an air flow at 130°C at a speed of 8.5-9 m/s during 20 minutes with following maturating at air temperature 105-110°C After that jars are cooled down in atmosphere air flow 25-28°C at a speed of 6-7 m/s during 20 minutes. During heat treatment, the jar is turned upside down with frequency of 0.166 s-1.
EFFECT: method provides for significant saving of thermal energy.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374939C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374938C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388377C2 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389403C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389406C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389408C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388379C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2013 |
|
RU2551021C2 |
| METHOD OF STERILISING COMPOTE FROM PEACHES WITHOUT STONES | 2007 |
|
RU2357567C1 |
| METHOD FOR STERILISING PEACH WITH KERNEL COMPOTE | 2008 |
|
RU2373797C1 |
