CHERRY COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: method for sterilisation of cherry compote in jars SKO 1-82-500 involves sequential heating in a 140°C air flow at a rate of 2.75 m/s during 15 minutes and showering with 115°C dimethylsulfoxide solution during 4 minutes. One proceeds with cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/sec during 15 minutes. During each heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 secwith a 2-3 minutes' interval.EFFECT: heat treatment duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and improvement of structural-and-mechanical characteristics of the ready product.