| 摘要 |
FIELD: food industry.SUBSTANCE: method is characterised by that fruits packed in jars are subjected to heating for 120 s by 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, then jars filled in with syrup at 98 °C, sealed, put into carrier ensuring air-tightness during heat treatment, and heated in air flow at 130 °C and rate of 5 m/s for 12 minutes. Jars are turned upside down with frequency of 0.2 swith subsequent maintenance at temperature of 100 °C for 4 minutes, wherein jars are in static state, and further cooling down for 6 minutes in atmospheric air at temperature of 20-25 °C and rate of 7-8 m/s with application on surface of jars of water film and rotation of jars upside down with frequency of 0.2 s.EFFECT: technical result is sterilisation duration reduction, higher quality.1 cl |
