| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves fruits pouring with 85C 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 140C air flow at a rate of 1.5 m/s during 10 minutes and showered with 100C water during 8 minutes subsequent stage 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 ensures the heat treatment process duration reduction and the end product quality enhancement. ^ 1 ex |
