http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2616365-C2

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filingDate 2012-08-01^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2017-04-14^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fecce0f70e340c3d5fd9217f340ca015
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publicationDate 2017-04-14^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2616365-C2
titleOfInvention Cherry compote sterilisation method
abstract FIELD: food industry. n SUBSTANCE: after seaming, jars are put into a carrier providing the mechanical tightness of the jars and are placed in a bath with hot water at 60°C for 8 min. Then, the carrier with the jars is transferred in a bath of water with the temperature of 80°C for 8 min, then in a bath of water with the temperature of 100°C for 8 minutes, and then in a bath of calcium chloride solution with the temperature of 120°C for 10 min. After this time, the jars are cooled in the same baths of water with the temperatures of 100, 80 and 60°C for 8, 8 and 8 minutes, in which heating the next batch of jars is carried out simultaneously. The cooling is continued in another bath at the water temperature equal to 40°C during 10 minutes. During the heat treatment process the jar is turned upside down with the frequency equal to 0.33 s -1 . n EFFECT: process duration reduction and the finished product quality enhancement. n 1 ex
priorityDate 2012-08-01^^<http://www.w3.org/2001/XMLSchema#date>
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