CARROT JUICE PRODUCTION METHOD Russian patent published in 2017 - IPC A23L3/00 A23L2/02 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for production of preserved carrot juice. The method involves preheating of crushed raw material in a microwave chamber during 1.0-1.5 minutes up to 90-95°C, further straining, mixing with sugar syrup, homogenization, deaeration and heating and packing into jars. Afterwards the filled jars are heated up to 95-96°C in a microwave chamber with the frequency of 2400±50 MHz, sealed, put into a carrier providing for mechanical seal and supplied for thermal treatment by heating in the air flow with the temperature of 150°C and the velocity of 6.5 m/s during 5 minutes with further heating by spraying with dimethyl sulphoxide solution with the temperature of 130°C during 20 minutes. Then the jars are cooled in an atmospheric air flow with the temperature of 20°C and velocity of 6.5-7.0 m/s during 20 minutes. In the course of heat treatment, the jars are turned upside down with the frequency equal to 0.16 s^-1.

EFFECT: invention ensures the heat treatment duration reduction and the finished product quality enhancement.

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