FIELD: food industry.
SUBSTANCE: jars are sealed and put into the carrier ensuring mechanical air-tightness. Then one performs the jars heating in a heated 150°C air flow at a rate of 8.5-9 m/s during 8 minutes. Then one proceeds with heating in a bath with 100°C hot water during 12 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/s during 20 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.166 s-1.
EFFECT: invention ensures prevention of thermal breakage of jars, simplification of the sterilisation process and the apparatus design, the ready product quality enhancement and the heat treatment duration reduction.
Title | Year | Author | Number |
---|---|---|---|
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2460401C1 |
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2457731C1 |
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468670C1 |
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468704C1 |
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2468703C1 |
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2456884C1 |
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2460400C1 |
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2457732C1 |
CHERRY COMPOTE STERILISATION METHOD | 2011 |
|
RU2457727C1 |
METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2011 |
|
RU2469622C1 |
Authors
Dates
2012-12-20—Published
2011-07-12—Filed