TANGERINE COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: invention relates to a method for sterilisation of tangerine compote in jars SKO 1-82-350. Jars with compote are heated in 120°C air flow at a rate of 8-9 m/s during 20 minutes. Then one performs maintenance at a temperature of 105°C during 8 minutes and cooling in 20-25°C air flow at a rate of 7-8 m/sec during 12 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.1 secwith a 2-3 minutes' interval.EFFECT: method allows to preserve natural components of raw materials used, reduce boiled and cracked fruits quantity, increase nutritive and biological value of the product and improve the structural-and-mechanical characteristics of the ready product.