FIELD: food industry.
SUBSTANCE: peach compote sterilisation method implies heating in an air flow at 150°C at a speed of 8.5-9 m/s during 18 minutes with following maturating during 2 minutes 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 tin is turned upside down with frequency of 0.166 s-1.
EFFECT: method provides significant thermal energy economy and end product increased quality.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388379C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374939C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389408C1 |
| PEACH COMPOTE WITH KERNELS STERILISATION METHOD | 2008 |
|
RU2373785C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389411C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374937C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389412C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388370C1 |
| METHOD FOR STERILISING PEACH WITH KERNEL COMPOTE | 2008 |
|
RU2373797C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388377C2 |
