FIELD: food industry.
SUBSTANCE: proposed method involves preliminary heating of cans with compote by showering with 60-65°C hot water during 3 minutes. Then follows sterilisation in 75°C hot water during 10 minutes with subsequent repeated showering with 80°C hot water during 3 minutes. Then follows sterilisation in 85°C hot water during 30-35 minutes with subsequent cooling in atmospheric air flow. During the process the tin is turned upside down.
EFFECT: proposed method enables thermal energy and water saving as well as the process duration reduction.
| Title | Year | Author | Number |
|---|---|---|---|
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2379985C1 |
| STERILISATION METHOD OF APRICOT COMPOTE | 2008 |
|
RU2388369C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITHOUT KERNELS | 2007 |
|
RU2342053C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2007 |
|
RU2342055C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2379996C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2379997C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388366C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388360C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388362C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388363C1 |
