A method of sterilizing a compote of mandarins

摘要

Method of sterilizing a compote of mandarins, including installation of cans in a carrier providing tightness and heating processes, soaking and cooling, characterized in that the heating is carried compote in an air stream at 150 ° C and a speed of 1.5-2 m / s for 18 minutes , followed by aging at 95 ° C for 15 min and cooled in an air stream temperature of 20-25 ° C and a speed of 7-8 m / s for 12 min, and wherein in each jar during the heat treatment is subjected to intermittent 2- 3 min with rotation at bedplate cover rate of 0.1 cc interval 2-3 min.;对柑橘类成分进行消毒的方法，包括将罐子安装在提供密封和加热过程的载体中、浸泡和冷却，其特征在于加热以150°C和1°的速度在空气流中运送。5-2m/s保温18分钟，95℃时效15分钟，气流温度20-25℃，速度7-8m/s冷却12分钟，其中热处理期间每个罐子间歇地进行2-3分钟，以床板覆盖率为0.1cc间隔旋转。铝2-3分钟。