FIELD: food industry.
SUBSTANCE: peach compote (without kernels) sterilisation method implies heating in 140°C hot air flow at a speed of 6.5-7 m/s during 14 minutes with following maturating in 100°C hot air flow during 15 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 (WITHOUT KERNELS) | 2008 |
|
RU2389414C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388375C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388372C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
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RU2388383C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
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RU2388380C1 |
METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2014 |
|
RU2560586C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388384C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389401C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389402C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389405C1 |
Authors
Dates
2010-05-20—Published
2008-12-29—Filed