METHOD OF PRODUCTION PEAR COMPOTE Russian patent published in 2018 - IPC A23L3/04 A23L2/42 

Abstract RU 2642111 C1

FIELD: food industry.

SUBSTANCE: method of production pear compote includes preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 1.5-2 minutes. Then cans are sealed, put into a carrier, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and speed of 2.5 m/s for 12 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.

EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.

1 cl, 1 ex

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RU 2 642 111 C1

Authors

Akhmedov Magomed Eminovich

Dates

2018-01-24Published

2016-10-31Filed