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, 5 and 15-20 minutes with following cooling in air flow during 20 minutes at speed 4-5 m/s. During heat treatment, the tin is turned upside down.;EFFECT: method provides end products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy and water.