| 摘要 |
FIELD: food industry.SUBSTANCE: method involves fruits preparation and packing with subsequent treatment in microwave field with 2400+50 MHz frequency during 1.0 min. Then the fruits are poured with 95°C syrup, repeatedly treated in microwave field; the jars contents are heated up to 90°C and sealed. Then jars are put into the carrier ensuring mechanical air-tightness, heated in 115°C dimethylsulfoxide solution during 6 minutes with subsequent cooling in a bath filled with 85°C water during 4 minutes, then - with 60°C water during 4 minutes and with 40°C water during 5 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.13 s.EFFECT: method promotes the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and prevention of thermal breakage of jars combined with high temperature treatment with usage of high temperature heat carriers. |
