NEW MODES OF HIGH STIR STERILIZATION OF CANNED «COMPOTE CHERRY» USING PRE HEATING OF FRUIT IN BANKS HOT WATER

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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Bibliographic Details
Main Author: M. M. Achmedova
Format: Article
Language:Russian
Published: Dagestan State Technical University 2016-08-01
Series:Вестник Дагестанского государственного технического университета: Технические науки
Subjects:
компот
режим стерилизации
температура
нагрев
охлаждение
нагретый воздух
горячая вода
Online Access:https://vestnik.dgtu.ru/jour/article/view/228

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