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 at 120 ° C and a speed of 8-9 m / s for 20 minutes with followed by aging at 105 ° C for 8 minutes 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 ntervalom 2-3 minutes.