FIELD: food industry.
SUBSTANCE: method envisages apple compote sterilisation in jars SKO 1-82-1000. The method involves heating of jars filled with compote in an air flow at 130°C at a rate of 1.5 - 2 m/s during 32 minutes with subsequent maintenance during 3-5 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 130°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval.
EFFECT: reduced processing time, improved the ready products quality and significant saving of thermal energy and water.
Title | Year | Author | Number |
---|---|---|---|
APPLE COMPOTE STERILISATION METHOD | 2013 |
|
RU2524262C1 |
PEAR AND QUINCE COMPOTE PRODUCTION METHOD | 2013 |
|
RU2535136C2 |
METHOD FOR STERILISATION OF PEACH COMPOTE (WITHOUT KERNELS) | 2013 |
|
RU2551021C2 |
APPLE COMPOTE STERILISATION METHOD | 2013 |
|
RU2551000C2 |
APPLE COMPOTE STERILISATION METHOD | 2013 |
|
RU2517929C1 |
PICKLED TOMATOES STERILISATION METHOD | 2013 |
|
RU2551069C1 |
PICKLED TOMATOES STERILISATION METHOD | 2013 |
|
RU2551075C1 |
PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2489944C1 |
PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2486847C1 |
PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2486846C1 |
Authors
Dates
2014-07-27—Published
2013-01-09—Filed