| 摘要 |
FIELD: food industry.SUBSTANCE: one performs pouring fruits packed into jars with 85°C hot water during 2-3 minutes, with subsequent replacement of the water with 97-98°C syrup. Then the jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars. Then one performs the jars heating in a heated 150°C air flow at a rate of 5-6 m/s during 3 minutes. Then the jars are heated by way of showering with a 100°C hot water during 12 minutes with subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.133 s.EFFECT: invention ensures prevention of thermal breakage of jars, simplification of the sterilisation process and the apparatus design, the ready product quality enhancement and the heat treatment duration reduction. |
