| 摘要 |
FIELD: food industry.SUBSTANCE: invention is intended for usage in food industry, in particular, to fruits preservation. The method involves preliminary heating of fruits with hot 80°C water during 2 minutes with subsequent replacement of water with 95°C syrup, sealing and sterilisation in 130°C air flow at a rate of 6-7 m/sec during 8 minutes with subsequent maintenance during 10 minutes at a temperature of 105°C. Then one performs cooling in 20-25°C air flow at a rate of 7-8 m/sec during 12 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.1 secwith a 2-3 minutes' interval.EFFECT: method ensures prevention of the process of mechanic straining of fruits against each other and preservation of their integrity as well as economy of heat energy and water.1 ex |
