STERILISATION METHOD OF SWEET CHERRY COMPOTE

摘要

FIELD: food industry. ^ SUBSTANCE: method provides for three-stage compote warming up in water at temperature 75, 90 and 100C respectively 5, 5 and 10 min previously rinsing jars before heating them with water at temperatures 70, 85 and 95C. After that the cans are cooled down in the atmospheric air flow for 20 minutes at speed 7-8 m/sec. During the process the tin is turned upside down. ^ EFFECT: method suggested significantly saves thermal energy and water.