STERILISATION METHOD OF CHERRY COMPOTE

摘要

FIELD: food industry. ^ SUBSTANCE: method involves heating jars with cherry compote by showering them with 60 - 65C hot water for 3 minutes and sterilising them in 75C hot water for 8 minutes. Then the compote is again heated by showering with 85 - 90C hot water for 3 minutes and sterilised in 100C hot water for 8-10 minutes followed by cooling in the air flow. During heat treatment, jars are turned upside down. ^ EFFECT: suggested method enables to save heat energy and water as well as reduce process duration.