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 7 minutes with subsequent repeated showering with 85-90°C hot water during 5 minutes. Then follows sterilisation in 100°C hot water during 15 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 |
|
RU2388367C1 |
| STERILISATION METHOD OF APRICOT COMPOTE | 2008 |
|
RU2388369C1 |
| STERILISATION METHOD OF APRICOT COMPOTE | 2008 |
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RU2390282C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
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RU2388366C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2007 |
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| PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2010 |
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| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
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| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
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| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
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| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388359C1 |
