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 150°C and rate of 3.5-4 m/s for 18 minutes followed by subsequent holding at heated air temperature of 105-110°C during 5 minutes and cooling in air flow at the temperature of 28-30°C and rate of 5-6 m/s for 15 minutes. Note that during heat treatment, the tin is turned upside down with frequency of 0.133 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 |
|
RU2374941C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374943C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389410C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388374C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374942C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374940C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2375932C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389401C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388382C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2470556C1 |
