| 摘要 |
FIELD: food industry.SUBSTANCE: method for sterilisation of peach compote without kernels in jars SKO 1-82-500 involves heating in an air flow at 120 and 140°C at a rate of 1.5-2 m/sec and 8-8.5 m/sec during 15 and 12 minutes, respectively, with subsequent maintenance at a temperature of 100°C during 3 minutes. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 5-6 m/sec during 15 minutes. During the whole heat treatment process the jars are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 secwith a 2-3 minutes' interval.EFFECT: process duration reduction, preservation of biologically active components of raw materials used and improvement of structural-and-mechanical characteristics of the ready product. |
