METHOD FOR PRESERVATION OF FIG AND PINEAPPLE GUAVA COMPOTE

摘要

FIELD: food industry.;SUBSTANCE: method provides for three-stage fig and pineapple guava compote warming up in water at temperature 70, 85 and 100°C respectively 5, 10 and 20-25 minutes with following cooling in air flow during 20 minutes at speed 7-8 m/s. During heat treatment jars are turned upside down.;EFFECT: method provides increased end products quality and decreased sterilisation process time.