CHERRY COMPOTE STERILISATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. Jars filled with compote are put into the carrier providing for their air-tightness. Then the jars are heated in 70C water during 5 minutes with their subsequent transfer into 85C water for 25-30 minutes. Then one performs the jars cooling in 18-20C air flow at a rate of 3-4 m/s during 5 minutes with further continuation of cooling in an air flow with application of a 65-70C water film on the jar surface during 8 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.133 s-1. ^ EFFECT: invention allows to reduce thermal treatment duration and decrease treatment non-uniformity. ^ 1 ex