FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. The method envisages sequential heating in a 150°C air flow at a rate of 2.5-3 m/s during 15 minutes and showering with 100°C water during 20 minutes with subsequent staged cooling in baths with 80°C water during 5 minutes, with 60°C water during 5 minutes and with 40°C water during 7 minutes; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s-1.
EFFECT: invention allows to reduce the thermal treatment process duration and enhance the ready product quality.
1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2458589C1 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2011 |
|
RU2463911C1 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2011 |
|
RU2455887C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2461322C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2461326C1 |
| APPLE COMPOTE STERILISATION METHOD | 2011 |
|
RU2458588C1 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2011 |
|
RU2456897C1 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2011 |
|
RU2457723C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2468696C1 |
| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2011 |
|
RU2468694C1 |
