| 摘要 |
FIELD: food industry.SUBSTANCE: method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 4, 4 and 8 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 4 and 4 minutes and in a 20-25°C atmospheric air flow at a rate of 5-6 m/s during 8 minutes. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths.EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction and the heat treatment process simplification. |
