FIELD: food industry.
SUBSTANCE: peach compote (without kernels) sterilisation method implies heating in 140°C hot air flow at a speed of 8.5-9 m/s during 15 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 15 minutes. During heat treatment, jars are turned upside down at a frequency of 0.166 s-1.
EFFECT: proposed method ensures significant thermal energy saving.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389403C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389406C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389400C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389405C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388376C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389412C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2389408C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389416C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388383C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388373C1 |
Authors
Dates
2010-05-20—Published
2008-12-29—Filed