A method of sterilizing Peach compote with bone

摘要

FIELD: food industry.;SUBSTANCE: there is represented method of sterilising peach compote with kernels implying heating the tin filled with compote in air flow at the temperature of 130°C and rate of 4.5-5 m/s for 25 minutes followed by subsequent holding at heated air temperature of 105-110°C during 3 minutes and cooling in air flow at the temperature of 25-28°C and rate of 6-7 m/s for 20 minutes. During heat treatment, jars are turned upside down at a frequency of 0.166 s^-1.;EFFECT: proposed method ensures significant thermal energy saving.