| 摘要 |
FIELD: food industry. ^ SUBSTANCE: after packing fruits into jars one performs pouring with 60C hot water for 3 minutes and replacing water with a 85C syrup. The jars are sealed, put into the carrier and undergo two-stage heating in 80 and 100C water during 5 and 20-25 minutes respectively with subsequent three-stage cooling in 80, 60, 40C water during 5, 5 and 10 minutes respectively without counterpressure. ^ EFFECT: reduction of the process duration, saving heat energy, electric energy and water. |
