METHOD FOR STERILISATION OF PEAR AND QUINCE COMPOTE

摘要

FIELD: heating; food industry.SUBSTANCE: method involves putting jars into carrier ensuring air-tightness, heating compote in air flow with temperature of 150 °C and at rate of 8-9 m/s for 17 minutes with subsequent maintenance at a temperature 95-100°C for 20-30 minutes and cooling in air flow with temperature of 25-28 °C and at a rate of 7-8 m/s for 20 minutes, during each treatment process jar is subjected to intermittent 2-3-minute turning upside down with frequency of 0.166 severy 2-3 minutes.EFFECT: reducing process duration.1 cl