| 摘要 |
FIELD: food industry.SUBSTANCE: invention is related to preservation industry. The carrot puree sterilisation method envisages jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 80, 100°C water and 120°C calcium chloride solution during 5, 5 and 25 minutes and cooling of other jars in the same baths filled with 100 and 80°C water during 5 and 5 minutes. One proceeds with cooling in another bath at water temperature equal to 60-40°C during 10 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.1 s.EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.1 ex |
