FIELD: food industry.
SUBSTANCE: peach compote (without kernels) sterilisation method implies heating in 150°C hot air flow at a speed of 6.5-7 m/s during 15 minutes with following maturating in 105°C hot air flow during 25 minutes and cooling down in 25-28°C hot atmosphere air flow at a speed of 6-7 m/s during 15 minutes. During heat treatment, 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 (WITHOUT KERNELS) | 2008 |
|
RU2388376C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389405C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388373C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389406C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389403C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388371C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS) | 2008 |
|
RU2388370C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389415C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2389400C1 |
METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2008 |
|
RU2388372C1 |
Authors
Dates
2010-05-20—Published
2008-12-29—Filed