| 摘要 |
FIELD: food industry.SUBSTANCE: jars with compote are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs jars heating in 140°C air flow at a rate of 2.75 m/s during 15 minutes. Then one proceeds with heating the jars with compote by way of showering with 100°C hot water during 10 minutes. The jar is in a static state. Then one performs staged cooling of the jars in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s.EFFECT: invention promotes prevention of thermal breakage of jars, the process duration reduction, preservation of biologically active components of the raw materials used and boiled and cracked fruits quantity reduction.1 ex |
