| 摘要 |
FIELD: food industry.SUBSTANCE: after packaging into jars, fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars; duration of vapour delivery cycles and vapour maintenance is equal to 10 s and 10 s respectively. Then 98°C syrup is poured into jars that are sealed, put into the carrier ensuring the jars air-tightness in the process of heat treatment and heated in 140°C air flow at a rate of 5 m/s during 10 minutes. The jars are turned upside down with a frequency equal to 0.2 swith subsequent maintenance in the chamber at a temperature of 100°C during 4 minutes. The jars in a static state are subjected to the further cooling during 6 minutes in 20-25°C atmospheric air flow at a rate of 7-8 m/sec with application of a water film on the jar surface and the jar turning upside down with a frequency equal to 0.2 s.EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials and boiled and cracked fruits quantity reduction. |
