TANGERINE COMPOTE PRESERVATION METHOD Russian patent published in 2012 - IPC A23L3/02 

Abstract RU 2449610 C2

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary heating of fruits in jars with 80°C hot water. Then the water is replaced with 95°C syrup. Then one performs two-stage heating of tangerine compote in 80 and 100°C water for 8 and 50 minutes respectively. Then one performs cooling in an air flow at a rate of 5-6 m/s during 10 minutes with continuation of cooling in an air flow at a rate of 8-9 m/s with application of a 65-70°C water film on the jar surface during 12 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.33 s-1.

EFFECT: invention allows to enhance quality of the ready products and reduce the process duration combined with simultaneous saving of thermal energy and water.

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Authors

Ismailov Tagir Abdurashidovich

Akhmedov Magomed Ehminovich

Demirova Amijat Fejzudinovna

Ismailov Rustam Tagirovich

Akhmedova Milena Magomedovna

Dates

2012-05-10Published

2010-04-09Filed