| 摘要 |
FIELD: food industry.SUBSTANCE: method is characterised by that fruits are packed in jars heated within 100 s by means of cyclic supply of saturated steam at 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, jar 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 8-9 m/s for 6 minutes with subsequent maintenance at temperature of 100 °C for 5 minutes and further cooling in atmospheric air at temperature of 20 °C and speed of 8-9 m/s for 12 minutes. In process of heating and cooling jar is subjected to interrupted 2-3-minutes turning upside down with frequency of 0.133 severy 2-3 minutes.EFFECT: technical result is sterilisation duration reduction, higher quality.1 cl |
