| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to preservation industry. The method involves four-stage heating of grape compote in 55, 70, 85 and 100C water for 5, 5, 5 and 6-8 minutes respectively with cooling performed in an atmospheric air flow at a rate of 2-3 m/s during 5 minutes with subsequent cooling performed in an atmospheric air flow at a rate of 4-5 m/s with alternate application of a 65-70C water film on the jar surface during 7 minutes; during heat treatment process the jar is turned upside down with a frequency equal to 0.1 s-1 . ^ EFFECT: method ensures finished products quality improvement, reduced process time and thermal energy saving. ^ 1 ex |
