| 摘要 |
FIELD: food industry. ^ SUBSTANCE: pear and quince compote sterilisation in jars SKO 1-82-1000 involves sequential heating in a 140C air flow at a rate of 8.5-9 m/s during 12 minutes and showering with 100C water during 25 minutes. The jars are stepwise cooled in baths with 80C water during 5 minutes, with 60C water during 5 minutes and with 40C water during 7 minutes; during the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 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 |
