| 摘要 |
FIELD: food industry.SUBSTANCE: method is characterized by the following: jars with fruit inside and before pouring in the syrup are treated in microwave field with frequency of 2,400±50 MHz during 1.5 min, syrup with temperature of 95 °C is poured, jars are treated in microwave field during 1.5 minutes and their contents are heated to 90 °C, jars are sealed, jars are put into a carrier, ensuring prevention of caps stripping in the process of heating, jars are heated in the solution of dimethyl sulfoxide with temperature of 115 °C for 8 min with subsequent cooling in water baths with temperature of 85 °C for 4 minutes, then 60 °C during 4 minutes and 40 °C during 5 minutes, during heat treatment jars are turned from their bottoms to tops with frequency of 0.133 s.EFFECT: technical result is improved quality of products.1 cl |
