METHOD FOR STERILISATION OF FIG AND PINEAPPLE GUAVA COMPOTE

摘要

FIELD: food industry.;SUBSTANCE: method provides for three-stage heating of fig and pineapple guava compote in water at temperature 70, 85 and 100°C respectively for 10, 10 and 50 minutes with following cooling in air flow during 30 minutes at speed 7-8 m/s. During heat treatment, jars are turned upside down.;EFFECT: finished products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy.