| 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 5, 5 and 6-10 minutes respectively and subsequent three-stage cooling in 95 and 75°C water during 5 and 5 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 6 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.12 s. Heating and cooling are performed at a water temperature 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 performance process simplification. |
