FIELD: production method of food products.
SUBSTANCE: method includes preparation and packing of fruit with following processing in microwave frequency field with frequency 2,400÷50 MNz during 0.8-1.0 min. Then fruit is poured with syrup heated till temperature 95-97°C. After that cans are sterilised in autoclave.
EFFECT: irregularity reduction of product thermal treatment; quality improvement of prepared product and provision of thermal energy saving.
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