FIELD: food industry.
SUBSTANCE: method of peach compote sterilising implies heating in the air flow at 130-135°C at a speed of 6-7 m/s during 25 minutes followed by cooling in the air flow at 20-25°C at a speed of 5-6 m/s during 15 minutes. During heat treatment, the jar is turned upside down with frequency of 0.133 s-1.
EFFECT: method provides for significant saving of thermal energy.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2009 |
|
RU2403828C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNEL) | 2007 |
|
RU2344732C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374948C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374940C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2460396C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2454132C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2454134C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374942C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2454133C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2470556C1 |
