| 摘要 |
FIELD: food industry.SUBSTANCE: method is characterised by that fruits after being packed in jars are subjected to heating during 120 s by cyclic supply of saturated steam with temperature of 105-110 °C in jars, duration of cycles of steam supply and maintenance is equal to 10 s and 10 s respectively, during whole process jars outer surface is blown with steam supply air heated to temperature of 120 °C and rate of 4-5 m/s. Thereafter, jars filled in with syrup at 95-97 °C, sealed, put into carrier ensuring prevention of caps stripping in process of heat treatment, and heated in air flow at 140 °C and rate of 6 m/s for 12 minutes with subsequent maintenance at temperature of 100 °C for 5 minutes and further cooling in atmospheric air with temperature of 20 °C and rate of 8-9 m/s during 15 minutes in process of heating and cooling jar is subjected to interrupted 2-3-minutes turning upside down with frequency of 0.16 severy 2-3 minutes.EFFECT: technical result is sterilisation duration reduction, higher quality.1 cl |
