APPLE COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: method involves sequential heating of jars filled with compote in 120°C air flow at a rate of 1.5 m/s during 35 minutes and showering with 100°C hot water during 10 minutes in a static state. Then the jars filled with compote are subjected to staged cooling in baths filled with 80°C water during 5 minutes, with 60°C water during 5 minutes and with 40°C water during 7 minutes; in the process of heating in an air flow and cooling, the jars with compote are subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 swith a 2-3 minutes' interval.EFFECT: ready product quality enhancement due to more complete preservation of biologically active substances and boiled and cracked fruits quantity reduction.