FIELD: food industry.
SUBSTANCE: peach compote (with kernels) sterilisation method implies heating in an air flow at 140°C at a speed of 6.5-7 m/s during 18 minutes with following maturating in an air flow at 105°C during 30 minutes and cooling down in atmosphere air flow 25-28°C at a speed of 6-7 m/s during 15 minutes. During heating and cooling processes, the tin is turned upside down with frequency of 0.166 s-1.
EFFECT: proposed method ensures significant thermal energy saving.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388370C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2386373C1 |
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 (WITH KERNELS) | 2008 |
|
RU2389404C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388376C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388379C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389412C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389401C1 |
Authors
Dates
2010-05-10—Published
2008-12-29—Filed