| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method provides for three-stage heating of fig and pineapple guava compote in water at temperature 70, 85 and 100C respectively for 10, 10 and 50 minutes with following cooling in air flow during 30 minutes at speed 7-8 m/s. During heat treatment, jars are turned upside down. ^ EFFECT: finished products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy. |
