| 摘要 |
FIELD: food industry.SUBSTANCE: method involves jars putting into the carrier ensuring air-tightness and processes of heating, maintenance and cooling; compote is heated in 130°C air flow at a rate of 3.5-4 m/sec during 22 minutes with simultaneous interrupted 2-3-minutes' jars turning upside down with a frequency equal to 0.133 secwith 2-3 minutes' interval with subsequent maintenance during 15-20 minutes in the chamber filled with 95°C air in the jars static state and cooling in 20-25°C atmospheric air flow at a rate of 6-7 m/sec during 15 minutes; the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 secwith a 2-3 minutes' interval.EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and saving of heat and electric energy and water. |
