EFFICIENCY OF USING SATURATED-STEAM BLANCHING IN THE TECHNOLOGY OF QUINCE COMPOTE IN GLASS CONTAINERS SKO 1-82-350
The article presents the results of research on improving technologies for the production of canned compote from quince in glass containers using pulse-steam blanching of fruits in cans. A distinctive feature of the proposed method is the use of steam blanching of raw materials directly in the banks themselves which improves the quality of finished products by more fully preserving the original biochemical composition of raw materials in the finished product and increasing the competitiveness of finished products by saving heat energy.