CHERRY COMPOTE STERILISATION METHOD

摘要

FIELD: food industry.SUBSTANCE: invention is related to preservation industry. The proposed method for sterilisation of cherry compote in jars SKO 1-82-3000 involves sequential heating in a 120°C air flow at a rate of 1.5-2 m/s during 40 minutes and in 100°C water during 10 minutes. Cooling is performed in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s.EFFECT: method ensures significant saving of thermal energy and water and the ready product quality enhancement due to the heat treatment uniformity.