| 摘要 |
FIELD: food industry.SUBSTANCE: method involves three-stage heating of cherry compote in 60, 80 and 100°C water with subsequent three-stage cooling during for 4, 4 and 4 minutes; heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.EFFECT: invention ensures the process duration reduction, the ready products quality improvement and saving thermal energy and water. |
