FIELD: heating; food industry.
SUBSTANCE: method involves putting jars into carrier ensuring air-tightness, heating compote in air flow at 140 °C and rate of 1.5-2 m/s for 24 minutes with subsequent maintenance at a temperature of 95 °C for 8-15 minutes and cooling in air flow temperature of 20-25 °C and rate of 7-8 m/s for 18 minutes, during each heat treatment jar is subjected to intermittent 2-3-minute turning upside down with frequency of 0.166 s-1 every 2-3 minutes.
EFFECT: reducing process duration.
1 cl
| Title | Year | Author | Number |
|---|---|---|---|
| APPLE COMPOTE STERILISATION METHOD | 2013 |
|
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| PEAR AND QUINCE COMPOTE STERILISATION METHOD | 2012 |
|
RU2492731C1 |
