| 摘要 |
FIELD: food industry.SUBSTANCE: method characterisation is as follows: after preliminary preparation and packaging of fruits into jars one performs pouring with hot 60°C water for 2-3 minutes, replacing water with a 85°C syrup. Then the jars are sealed and put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 75, 95 and 100°C water during 5, 5 and 10-12 minutes respectively and cooling of other jars in the same bath filled with 95 and 75°C water during 5 and 5 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/sec during 6 minutes; during the heat treatment process, the jar is turned upside down with a frequency equal to 0.13 s.EFFECT: heat energy and water saving due to the fact that for preserves heating in the first and in the second baths one uses heat given up by the jars being cooled in the same baths and having passed thermal treatment. |
