CHERRY COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: invention is intended for usage in food industry, in particular, during cherry compote preservation. The sterilisation method involves sequential heating in an air flow at 120°C at a rate of 2.75 m/s during 22 minutes and showering with 115°C dimethylsulfoxide solution during 3 minutes with subsequent cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During each heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 secwith a 2-3 minutes' interval.EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.1 ex