| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages heating of jars filled with compote in an air flow at 130°C at a rate of 3.5 - 4 m/s during 23 minutes with subsequent maintenance during 5-8 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 130°C, and cooling 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: reduced processing time, improved the ready products quality, and significant saving of thermal energy and water. |
