METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS)

摘要

FIELD: food industry. ^ SUBSTANCE: there is represented method of sterilising peach compote with kernels implying heating the tin filled with compote in air flow at the temperature of 130C and rate of 4.5-5 m/s for 25 minutes followed by subsequent holding at heated air temperature of 105-110C during 3 minutes and cooling in air flow at the temperature of 25-28C and rate of 6-7 m/s for 20 minutes. During heat treatment, jars are turned upside down at a frequency of 0.166 s-1. ^ EFFECT: proposed method ensures significant thermal energy saving.