CHERRY COMPOTE STERILISATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry, in particular, to sterilisation of cherry compote in jars SKO 1-82-1000. The jars envisages sequential heating of the compote in a 130C air flow at a rate of 3.5.0 m/s during 14 minutes in 100C water during 12 minutes. Then the compote are cooled in an atmospheric air flow at a rate of 7-8 m/s during 20 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 0.166 s-1. ^ EFFECT: invention allows to enhance the ready product quality due to heat treatment duration reduction and uniformity.