METHOD OF STERILIZATION OF COMPOTE FROM PEACHES AND SWEET CHERRY

摘要

Method of sterilizing a compote of cherries, and peaches, 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 130 ° C and a speed of 5-6 m / s for 25 min, and jar is rotated with the bottom cover at a frequency of 0.35 s-1, followed by aging in an air stream temperature of 105-110 ° C for 15 min, and the bank is in a static state, followed by cooling for 10 min in air flow rate ture 25-28 ° C and a speed of 7-8 m / s with applying to the surface of the can, and rotation of the water film cans with bottoms on the lid at a frequency of 0.35 sec-1.