| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves sequential heating of the compote in a 140C air flow at a rate of 1.5 m/s during 20 minutes and showering with 100C water during 15 minutes with 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, 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 |
