CARROT PUREE STERILISATION METHOD

摘要

FIELD: food industry.;SUBSTANCE: method is as follows: after sealing jars are put into carrier ensuring mechanical air-tightness, and simultaneously stepped heating of some jars in baths with water at temperature of 80, 100 °C and calcium chloride solution at temperature of 120 °C for 5, 5 and 45 minutes respectively, and cooling of other jars in same baths at water temperature of 100 and 80 °C for 5 and 5 minutes with following cooling in another bath at water temperature of 60-40 °C for 10 minutes.;EFFECT: technical result is heat treatment duration reduction.;1 cl