STERILISATION METHOD FOR STEWED APPLES

摘要

FIELD: food industry. ^ SUBSTANCE: method includes preliminary heating of compote in water of temperature of 75°C during 5 min with the following heating in hot water of temperature of 100°C during 12 min with the following cooling in water of temperature of 90°C to 40°C during 12 min. Thus the jar during all heat processing rotates from bottom on cap. ^ EFFECT: reduction of process duration, considerable saving of heat energy and quality improvement of prepared product.