FIELD: food industry.
SUBSTANCE: there is represented method of sterilising peach compote with kernels implying heating the tin filled with compote in air flow at the temperature of 140°C and rate of 8.5-9 m/s for 20 minutes followed by subsequent holding at heated air temperature of 105-110°C during 3 minutes and cooling in air flow at the temperature of 25-28°C and rate of 6-7 m/s for 20 minutes. Note that during heat treatment, the tin is turned upside down with frequency of 0.166 s-1.
EFFECT: method provides for significant saving of heat energy and improvement of finished product quality.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389408C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374938C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388379C1 |
| PEACH COMPOTE WITH KERNELS STERILISATION METHOD | 2008 |
|
RU2373785C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389412C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374935C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388371C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2470555C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389403C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389411C1 |
