FIELD: food industry.
SUBSTANCE: peach compote (with kernels) sterilisation method implies heating in 140°C hot air flow at a speed of 8.5-9 m/s during 15-17 minutes with following maturating in 95°C hot air flow during 20-25 minutes and cooling down in 25-28°C hot atmosphere air flow at a speed of 7-8 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 |
|
RU2389408C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNEL) | 2008 |
|
RU2374939C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389411C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388379C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2386373C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388371C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374938C1 |
| PEACH COMPOTE WITH KERNELS STERILISATION METHOD | 2008 |
|
RU2373785C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2374935C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389403C1 |
