APPLE COMPOTE STERILISATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: after hermetisation jars filled with compote are put into a carrier providing for mechanical hermiticity. One heats them in an air flow at 135C and a rate of 7-8 m/s for 25 minutes which is followed by cooling in an air flow at 18-25C and rate 7-8 m/s for 15 minutes. Then one continues cooling by means of alternate application of a 65-70C water film on the jar surface for 10 minutes. During heat treatment, the jar is turned upside down at a frequency of 0.3-0.33 s-1. ^ EFFECT: method ensures process duration reduction and the finished product quality increase due to industrial sterility during no less than 200 conventional minutes. ^ 1 ex