METHOD FOR STERILISING PEACH COMPOTE (WITH KERNELS)

摘要

FIELD: food industry. ^ SUBSTANCE: peach compote with kernels sterilisation method comprises heating in an air flow at a temperature of 120C at a speed of 8.5-9 m/s during 22 minutes with following holding during 3 minutes at air temperature of 105-110C. Hereafter jars are cooled down in air flow at a temperature of 25-28C at a speed of 5-6 m/s during 15 minutes. During heat treatment, the tin is turned upside down with frequency of 0.133 s-1. ^ EFFECT: method provides for thermal energy economy and increased quality of end product.