| 摘要 |
FIELD: food industry.SUBSTANCE: method involves three-stage heating of preserves in 60, 80 and 100°C water during 4, 4 and 8 minutes respectively with subsequent three-stage cooling in water during 4, 4 and 5 minutes; heating and cooling at water temperature equal to 60 and 80°C are performed in the same baths. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.12 s.EFFECT: saving heat energy and water, the process duration reduction and the ready product quality enhancement. |
