| 摘要 |
FIELD: food industry.SUBSTANCE: invention is intended for usage in preservation industry during pear and quince compote production. The process of heating in jars SKO 1-82-500 is performed in an air flow at 120-122°C at a rate of 1.5 - 2 m/s during 32 minutes with subsequent maintenance during 10-15 minutes at heated air temperature equal to 92-95°C and cooling in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 15 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.133 s, maintenance is performed in a static state of the jars.EFFECT: method 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. |
