СПОСОБ СТЕРИЛИЗАЦИИ КОМПОТА ИЗ ЧЕРЕШНИ

摘要

FIELD: foodstuff; technological processes. ^ SUBSTANCE: method is carried out by compote heating in a stream of warmed up air with temperature of 145-150°C and speed of 5-6 m/s during 20 minutes with the subsequent cooling in a stream of atmospheric air with temperature of 25-30°C and speed of 5-6 m/s within 15 minutes. Thus the jar during all heat processing rotates "from a bottom on a cap" with frequency 0.133 c-1. ^ EFFECT: reduction of compote heat processing duration.