| 摘要 |
FIELD: food industry. ^ SUBSTANCE: fruits are poured with 85C hot water for 2-3 min which is then replaced with 97-98C syrup. The jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, sequentially heated in a 120C air flow at a rate of 2.5-3 m/s during 12 minutes and showered with 100C hot water during 12 minutes. The jars are stepwise cooled in baths with 80C water during 4 minutes, with 60C water during 4 minutes and with 40C water during 5 minutes; during the whole heat treatment process 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. ^ 1 ex |
