| 摘要 |
FIELD: food industry.SUBSTANCE: method is characterised by that the fruits packed in jars are subjected to heating during 120 sec by cyclic supply of saturated steam temperature of 105-110 °C in jars, duration of cycles of steam supply and maintenance is equal to 10 sec and 10 sec respectively, then the jars is poured with syrup 98 °C, sealed, put into the carrier ensuring air-tightness during the heat treatment, and heated in the air flow at 140 °C and speed 2 m/s during 15 minutes the jars are turned upside down with frequency of 0.2 swith subsequent maintenance at a temperature of 100 °C for 3 min, the jars are in a static state, and further cooling during 6 minutes in an atmospheric air with temperature of 20-25 °C and rate of 7-8 m/s with application on the surface of the jars water film and rotation of the jars upside down with frequency of 0.2 s.EFFECT: reduction of sterilisation duration, higher product quality.1 cl |
