| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves sequential heating in a 140C air flow at a rate of 3.5-4 m/s during 21 minutes and in 100C water during 20 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s-1. ^ EFFECT: invention allows to reduce the process duration, preserve natural components of the raw material applied, reduce boiled fruits quantity, enhance nutritive value of the ready product, prevent thermal breakage of the containers, intensify the heat-exchange process and simplify the heat treatment process. ^ 1 ex |
