| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method is as follows: after preliminary preparation and packaging of fruits into jars one performs the fruits pouring with 80C water during 2-3 minutes. Then the water is replaced with 95-97C syrup; the jars are sealed, put into the carrier ensuring mechanical air-tightness and undergo thermal treatment by way of sequentially staged showering with 80C water during 5 minutes and with 100C water during 18 minutes with subsequent cooling by way of spraying with 80C water during 6 minutes, with 60C water during 6 minutes and with 40C water during 6 minutes; during the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.16 s-1. The proposed method ensures thermal energy and water saving and the process duration reduction. ^ EFFECT: invention allows to reduce the process duration, decrease boiled fruits quantity, enhance the ready product nutritive value, prevent thermal breakage of containers, intensify the heat-exchange process. ^ 1 ex |
