PEACH AND SWEET CHERRY COMPOTE STERILISATION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method for sterilisation of peach and sweet cherry compote in No 13 tin can involves heating in air flow at a temperature of 140C at a rate of 1.5-2 m/s for 24 minutes with subsequent maintenance for 10-12 minutes at a temperature 105C. Cooling is performed for 6 minutes in a 25-28C atmospheric air flow at a rate of 7-8 m/s with application of a water film on the can surface. In the process of heating and cooling the can is turned upside down with a frequency equal to 0.2 s-1, maintenance is performed in a static state of the cans. ^ EFFECT: invention allows to ensure significant saving of thermal energy and water.