FIELD: food industry.
SUBSTANCE: sterilisation method of peach compote with pits involves heating in 140°C air flow at speed of 6.5-7 m/sec for 20-22 min with further maturating in 100°C air flow for 20-25 min and cooling the jars in 25-28°C air flow at speed of 7-8 m/s for 15 min. During heat treatment, the can is turned upside down with frequency of 0.166 s-1.
EFFECT: method suggested significantly saves thermal energy.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388371C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389404C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388370C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389412C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389408C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374939C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374935C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389405C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388376C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389411C1 |
Authors
Dates
2010-04-20—Published
2008-12-29—Filed