METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS)

摘要

FIELD: food industry. ^ SUBSTANCE: peach compote sterilisation method implies heating in an air flow at 150C at a speed of 8.5-9 m/s during 18 minutes with following maturating during 2 minutes at air temperature 105-110C. After that jars are cooled down in atmosphere air flow 25-28C at a speed of 6-7 m/s during 20 minutes. During heat treatment, the tin is turned upside down with frequency of 0.166 s-1. ^ EFFECT: method provides significant thermal energy economy and end product increased quality.