A method of sterilizing a compote of mandarins

摘要

Method of sterilizing a compote of mandarins, including installation of cans in a carrier providing tightness and heating processes, soaking and cooling, characterized in that the heating is carried compote in an air stream temperature of 140 ° C and a speed of 8-9 m / s for 10 minutes with followed by aging at a temperature of 100 ° C for 15 min and cooled in an air stream temperature of 20-25 ° C and a speed of 7-8 m / s for 12 min, and wherein in each jar during the heat treatment is subjected to intermittent 2-3 min rotation with the bottom cover on the frequency of 0.1 cc interval 2-3 min.