| 摘要 |
FIELD: food industry.SUBSTANCE: method involves jars putting into the carrier ensuring sealing and processes of heating, maintenance and cooling; the jars heating is performed in 130°C air flow at a rate of 4 - 5 m/s during 18 minutes with subsequent maintenance at a temperature of 105°C during 5 minutes and cooling in 20-22°C air flow at a rate of 7-8 m/s during 18 minutes; during each heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 secwith a 2-3 minutes' interval.EFFECT: process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and saving of heat energy and water. |
