STERILISATION METHOD OF CHERRY COMPOTE

摘要

FIELD: food industry. ^ SUBSTANCE: jars are placed into the bearer providing air tightness and warmed up in water at 70C during 5 minutes. After that jars are put into water at 85C for 5 minutes and then into water at 100C for 15-20 minutes. After that tins are cooled down in the air flow during 20 minutes at speed 7-8 m/sec. During heat treatment, the tin is turned upside down with frequency of 0.16 s-1. ^ EFFECT: method provides for decrease of the sterilisation process duration.