FIELD: food industry.
SUBSTANCE: method envisages apple compote heating in a 120°C heated air flow during 15 minutes with subsequent maintaining and cooling in an atmospheric air flow at a temperature of 18-25° and at a speed of 7-8 m/s during 5 minutes. Then cooling is performed by means of alternate application of a 65-70°C water film on the jar surface for 5 minutes. During heat treatment, the jar is turned upside down.
EFFECT: method provides for significant thermal energy and water saving.
Title | Year | Author | Number |
---|---|---|---|
APPLE COMPOTE STERILISATION METHOD | 2009 |
|
RU2405393C2 |
APPLE COMPOTE STERILISATION METHOD | 2009 |
|
RU2403816C2 |
METHOD FOR STERILISATION OF PEACH COMPOTE WITH STONES | 2009 |
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RU2402961C1 |
CHERRY COMPOTE STERILISATION METHOD | 2010 |
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RU2450560C2 |
APPLE COMPOTE STERILISATION METHOD | 2009 |
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RU2403827C1 |
CHERRY COMPOTE STERILISATION METHOD | 2010 |
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RU2450559C2 |
SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
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RU2449614C2 |
PEAR AND QUINCE COMPOTE PRESERVATION METHOD | 2010 |
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RU2449606C2 |
PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2010 |
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RU2450574C2 |
SWEET CHERRY COMPOTE STERILISATION METHOD | 2010 |
|
RU2450561C2 |
Authors
Dates
2010-12-10—Published
2009-01-11—Filed