PEAR AND QUINCE COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: method envisages heating jars filled with compote in a 140°C air flow at a rate of 1.5-2 m/s during 22 minutes, the jars are turned upside down with a frequency equal to 0.133 s. Then one proceeds with the jars maintenance during 12-15 minutes at a temperature of 92-95°C while the jar is in a static state. One performs the jars cooling in 25-28°C air flow at a rate of 7-8 m/s during 15 minutes, the jar is turned upside down with a frequency equal to 0.133 s.EFFECT: preservation of the used raw materials natural components and saving heat energy and water.1 ex