| 摘要 |
FIELD: food industry.SUBSTANCE: method involves fruits preparation and packing with subsequent treatment in microwave field with 2400+50 MHz frequency during 1.5-2.0 min. Then the fruits are poured with 85°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 8 minutes with subsequent cooling in a bath filled with 85°C water during 5 minutes, then - with 60°C water during 5 minutes and with 40°C water during 6 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.16 s.EFFECT: invention allows to reduce boiled and cracked fruits quantity and the process duration as well as preserve biologically active components of raw materials used. |
