APPLE COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: process of heating of apple compote in jars SKO 1-82-1000 is performed in a 150°C air flow at a rate of 3.5-4 m/s during 18 minutes with subsequent maintenance during 10-20 minutes in bath with 92°C water. Cooling is performed sequentially in baths with 70°C water during 4 minutes, with 50°C water during 4 minutes and with 30°C water during 4 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s.EFFECT: invention ensures significant saving of heat energy and water, preservation of biologically active components of raw materials, improvement of organoleptic indices and structural-and-mechanic indices of the ready product.1 ex