PEAR AND QUINCE COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: method involves heating in an air flow at 130°C at a rate of 6-7 m/s during 20 minutes with subsequent maintenance during 15-20 minutes at heated air temperature equal to 100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s, maintenance is performed in a static state of the jars.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 energy and water.1 ex