METHOD FOR STERILISATION OF FIG AND FEIJOA COMPOTE

摘要

FIELD: food industry.SUBSTANCE: method envisages three-stage heating of fig and feijoa compote in 60, 80 and 100°C water with subsequent three-stage cooling; heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths.EFFECT: invention ensures the ready products quality improvement, the sterilisation process duration reduction and saving thermal energy and water.