FIELD: food industry.
SUBSTANCE: there is represented method of sterilising peach compote with kernel implying heating the tin filled with compote in air flow at the temperature of 130°C and rate of 1.5 m/s for 35 minutes followed by cooling in air flow at the temperature of 25-28°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 STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2454134C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2460396C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2454132C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374940C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374942C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2470556C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2454133C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2453223C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2454131C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2468687C1 |
