| 摘要 |
FIELD: food industry. ^ SUBSTANCE: cherry compote sterilisation in jars SKO 1-82-500 involves sequential heating in a 120C air flow at a rate of 1.5-2 m/s during 18 minutes and in 100C water during 10 minutes. Then one performs the jars cooling in an atmospheric air flow at a rate of 7-8 m/s during 15 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 0.133 s-1. ^ EFFECT: invention ensures the process duration reduction, preservation of natural components of the raw material, reduction of boiled fruits quantity, prevention of containers breakage, the heat-exchange process intensification, enhancement of nutritive value of the product, prime cost reduction, thermal energy and water saving, the ready product competitiveness increase. ^ 1 ex |
