| 摘要 |
FIELD: food industry.SUBSTANCE: preservation method envisages preliminary two-times heating of fruits in jars with 40 and 65°C hot water during 2-3 minutes, respectively, the water replacing with 85°C syrup, sealing the jars using self-exhaustible caps with subsequent sterilisation without creation of counter-pressure in an open-type apparatus according to a modeEFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and heat energy saving. |
