| 摘要 |
FIELD: food industry.SUBSTANCE: method involves three-stage heating of jars filled with cherry compote in 60, 80 and 85°C water for 4, 4 and 25 minutes respectively with subsequent three-stage cooling of the jars in 80,60 and 40°C water respectively during 4, 4 and 8 minutes. Heating and cooling of the jars at water temperature equal to 80 and 60°C are performed in the same baths while cooling of the jars at water temperature equal to 40°C is performed in another bath.EFFECT: method ensures heat energy and water saving, the process duration reduction and the ready product quality enhancement due to boiled and cracked fruits quantity reduction and preservation of biologically active components of raw materials used .1 ex |
