| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves fruits pouring with 60C hot water during 2-3 minutes, with subsequent replacement of the water with 85C syrup. Then the jars are sealed, put into the carrier ensuring mechanical air-tightness of the jars, sequentially heated in a 120C air flow at a rate of 5-6 m/s during 13 minutes and showered with 100C water during 12 minutes subsequent staged cooling in baths with 80C water during 4 minutes, with 60C water during 4 minutes and with 40C water during 5 minutes; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.133 s-1. ^ EFFECT: invention allows to reduce the process duration, decrease quantity of residual air in jar before sealing and thus to preserve natural components of raw material used, decrease boiled fruits quantity, enhance the ready product nutritive value, prevent thermal breakage of containers, intensify the heat-exchange process. ^ 1 ex |
