FIELD: food industry.
SUBSTANCE: sterilisation method of peach compote includes the process of heating jars in airflow with temperature of 150°C and the speed of 4.5-5 m/sec during 20 min with following keeping during 3 min at air temperature 105-110°C. Then jar is cooled in air flow with temperature of 25-28°C and speed 6-7 m/sec during 20 min. During heat treatment, the tin is turned upside down with frequency of 0.166 s-1.
EFFECT: method provides substantial heating energy saving.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374935C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388377C2 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374938C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374937C1 |
| PEACH COMPOTE WITH KERNELS STERILISATION METHOD | 2008 |
|
RU2373785C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374939C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389406C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389416C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388370C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388379C1 |
