FIELD: food industry.
SUBSTANCE: method involves three-stage heating of peach compote without kernels in 60, 80 and 100°C water, respectively, with subsequent three-stage cooling; heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.
EFFECT: invention ensures the process duration reduction, the ready products quality improvement and saving thermal energy and water.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR STERILISATION OF PEACH COMPOTE WITH KERNELS | 2012 |
|
RU2517908C2 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2462953C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2468665C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2463921C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2012 |
|
RU2491862C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2461322C1 |
| METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2013 |
|
RU2547911C2 |
| METHOD FOR PRODUCTION OF PEACH COMPOTE (WITHOUT KERNELS) | 2012 |
|
RU2505253C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2455892C1 |
| METHOD FOR STERILISING PEACH COMPOTE (WITHOUT KERNELS) | 2011 |
|
RU2455893C1 |
