| 摘要 |
FIELD: food industry.SUBSTANCE: method is as follows: before pouring in syrup the jars with fruits packed into them are treated in the UHF field with a frequency equal to 2450 MHz during 3.5-4.0 minutes, poured with 97-98°C syrup, repeatedly treated with the UHF field during 4.0-5.0 minutes; the jar contents is heated to 98-100°C with subsequent sealing, maintained in an air flow heated to 100-105°C during 10 minutes in a position turned upside down and cooled with 20-25°C air at a rate of 8-9 m/sec during 18 minutes; the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.16 secwith a 2-3 minutes' interval.EFFECT: boiled and cracked fruits quantity reduction and improvement of structural-and-mechanic indices of the ready product. |
