METHOD OF STERILIZATION OF STEWED FRUIT OF CHERRY C BY SORBITOL

摘要

A method of sterilizing compote cherry with sorbitol, including installation of cans in a carrier that provides mechanical integrity, and processes treatment by heating and cooling, characterized in that the heating of some cans compote carried out in baths with water temperatures of 60, 80, 100 ° C for respectively 5, 5, and 10-15 minutes while cooling the other in the same water bath temperatures 80 and 60 ° C for 5 min and 5 with continued cooling in another water bath at 40 ° C for 7 min, and in each thermal process obrab heel banks subjected to intermittent 2-3 minutes with rotation at bedplate cover 0.166 ss frequency interval of 2-3 min.