METHOD OF PITTED PEACH COMPOTE STERILISATION

摘要

FIELD: food industry. ^ SUBSTANCE: method of peach compote sterilisation is proposed implying heating in the air flow with the temperature of 155-160C and the speed of 6-7 m/s for 30 minutes and the following cooling in the air flow with the temperature of 20-25C and the speed of 5-6 m/s for 30 minutes. The jar is rotated from bottom to top with the frequency equal to 0.33 s-1 during the heat treatment process. ^ EFFECT: method ensures significant saving of heat energy and improvement of the end product quality.