METHOD OF TREATING FRUIT FOR CONTAINERIZING AND PRODUCT

摘要

A method for shrinking and containerizing pieces of fruit (e.g., peaches and pineapple) wherein the fruit is treated by total immersion in excess syrup, which immersion is conveyed through a heating zone maintained in excess of sterilizing temperatures with sufficient residence time to shrink the fruit and remove intercellular gases. The fruit is then drained of syrup and filled and sealed in containers also at sterilizing temperatures.