STERILISATION METHOD OF CHERRY COMPOTE

摘要

FIELD: food industry. ^ SUBSTANCE: proposed method involves preliminary heating of cans with compote by showering with 60-65C hot water during 3 minutes. Then follows sterilisation in 75C hot water during 8 minutes with subsequent repeated showering with 85-90C hot water during 3 minutes. Then follows sterilisation in 100C hot water during 15-20 minutes with subsequent cooling in atmospheric air flow. During the process the tin is turned upside down. ^ EFFECT: proposed method enables thermal energy and water saving as well as the process duration reduction.