NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER
Conducted to determine the effect of increasing the temperature of the product prior to sealing the jars for the duration of modes of heat sterilization.It is revealed that the use of pre-heating the fruit in the banks before sealing provides the possibility of increasing the initial temperature of...
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| Format: | Article |
| Language: | Russian |
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Dagestan State Technical University
2016-08-01
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| Series: | Вестник Дагестанского государственного технического университета: Технические науки |
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| Online Access: | https://vestnik.dgtu.ru/jour/article/view/228 |
| _version_ | 1826560708665409536 |
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| author | M. M. Achmedova |
| author_facet | M. M. Achmedova |
| author_sort | M. M. Achmedova |
| collection | DOAJ |
| description | Conducted to determine the effect of increasing the temperature of the product prior to sealing the jars for the duration of modes of heat sterilization.It is revealed that the use of pre-heating the fruit in the banks before sealing provides the possibility of increasing the initial temperature of the syrup poured into the banks, increasing the initial temperature of the product, reducing the duration of the cooking process, and therebyimproving the quality of the finished product. |
| first_indexed | 2024-03-12T03:04:38Z |
| format | Article |
| id | doaj.art-e84b07f6402b4effb989131c22cd2e3e |
| institution | Directory Open Access Journal |
| issn | 2073-6185 2542-095X |
| language | Russian |
| last_indexed | 2025-03-14T09:20:35Z |
| publishDate | 2016-08-01 |
| publisher | Dagestan State Technical University |
| record_format | Article |
| series | Вестник Дагестанского государственного технического университета: Технические науки |
| spelling | doaj.art-e84b07f6402b4effb989131c22cd2e3e2025-03-02T11:46:01ZrusDagestan State Technical UniversityВестник Дагестанского государственного технического университета: Технические науки2073-61852542-095X2016-08-01303687310.21822/2073-6185-2013-30-3-68-73227NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATERM. M. Achmedova0Дагестанский государственный технический университетConducted to determine the effect of increasing the temperature of the product prior to sealing the jars for the duration of modes of heat sterilization.It is revealed that the use of pre-heating the fruit in the banks before sealing provides the possibility of increasing the initial temperature of the syrup poured into the banks, increasing the initial temperature of the product, reducing the duration of the cooking process, and therebyimproving the quality of the finished product.https://vestnik.dgtu.ru/jour/article/view/228compotemode of sterilizationtemperatureheatingcoolinghot airhot water |
| spellingShingle | M. M. Achmedova NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER Вестник Дагестанского государственного технического университета: Технические науки compote mode of sterilization temperature heating cooling hot air hot water |
| title | NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER |
| title_full | NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER |
| title_fullStr | NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER |
| title_full_unstemmed | NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER |
| title_short | NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER |
| title_sort | new modes of high stir sterilization of canned compote cherry using pre heating of fruit in banks hot water |
| topic | compote mode of sterilization temperature heating cooling hot air hot water |
| url | https://vestnik.dgtu.ru/jour/article/view/228 |
| work_keys_str_mv | AT mmachmedova newmodesofhighstirsterilizationofcannedcompotecherryusingpreheatingoffruitinbankshotwater |