| 摘要 |
FIELD: food industry.SUBSTANCE: method involves preliminary heating of bilberries in jars with 85°C hot water, replacing water with a 95°C syrup. Then the jars are sealed and put into the carrier ensuring the jars mechanical air-tightness and subjected to staged heating in baths filled with 80 and 100°C water during 6 and 10 minutes respectively. Then one performs cooling in the same bath filled with 80°C water during 6 minutes with continuation of cooling in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 12 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.166 s.EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement. |
