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 85-90°C hot water during 3 minutes. Then follows sterilisation in 100°C hot water during 25 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 |
|
RU2390282C1 |
| STERILISATION METHOD OF APRICOT COMPOTE | 2008 |
|
RU2388368C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388364C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2007 |
|
RU2342055C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE WITHOUT KERNELS | 2007 |
|
RU2342053C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2379996C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388360C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388367C1 |
| STERILISATION METHOD OF CHERRY COMPOTE | 2008 |
|
RU2388359C1 |
