WAY OF STERILISING COMPOTE FROM CHERRIES

摘要

FIELD: food-processing industry. ^ SUBSTANCE: proposed method includes heating the compote from cherries in hot air flow at 150C with the subsequent holding in airflow at 100 to 105C and cooling in airflow at 34 to 35C. Simultaneously, a water film is applied onto the can surface, the can being turned upside down. ^ EFFECT: accelerated thermal sterilisation and economy of heat and water.