FIELD: food industry.
SUBSTANCE: method envisages three-stage heating of tangerine compote in 60, 80 and 100°C water with subsequent three-stage cooling; heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths. During the heat treatment process the jar is turned upside down with a frequency equal to 0.13 s-1.
EFFECT: invention ensures the ready products quality improvement, the sterilisation process duration reduction and saving thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
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