APPLE COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: jars filled with the compote are put into the carrier ensuring air-tightness; then the compote is heated up to a temperature equal to 90-91°C in an 120-122°C air flow at a rate of 6-7 m/s during 20 minutes. One performs maintenance during 15-25 minutes in a bath with 92°C water with subsequent sequential cooling in baths with 70°C water during 4 minutes, in baths with 50°C water during 4 minutes and in baths with 30°C water during 4 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s.EFFECT: significant saving of thermal energy and water, the heat treatment process duration reduction and the ready product quality enhancement.