FIELD: food industry.
SUBSTANCE: peach compote (with kernels) sterilisation method implies heating in 150°C hot air flow at a speed of 8.5-9 m/s during 10 minutes with following maturating in 100°C hot air flow during 15-20 minutes and cooling down in 25-28°C hot atmosphere air flow at a speed of 7-8 m/s during 10 minutes. During heating and cooling processes, the tin is turned upside down with frequency of 0.133 s-1.
EFFECT: proposed method ensures significant thermal energy saving.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389410C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388381C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388382C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374942C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2375932C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389413C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388374C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388384C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389401C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374941C1 |
Authors
Dates
2010-05-20—Published
2008-12-29—Filed