| 摘要 |
FIELD: food industry.SUBSTANCE: method is as follows: after sealing one puts jars with compote into the carrier ensuring mechanical air-tightness of the jars and performs sequential heating in the first, the second and the third baths filled with 60°C, 80°C and 100°C water, respectively, each heating operation duration being 6 minutes. One performs continuation of heating during 8-10 minutes in the fourth bath filled with a 120°C calcium chloride solution. Then one performs sequential cooling in the third, the second and the first baths filled with 100°C, 80°C and 60°C water, respectively, each cooling operation duration being 6 minutes. One proceeds with cooling in the fifth bath at water temperature equal to 40°C during 8 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.166 s.EFFECT: sterilisation improvement.1 ex |
