FIELD: food industry.
SUBSTANCE: method includes processing of apples packaged in jars. Hot air at temperature 140-150°C is alternately supplied through one half area of jar neck section within 5-6 minutes every 15-20 seconds. Used air is exhausted through other half. Then the processed apples are filled in with syrup, sealed and sterilised in autoclave.
EFFECT: reduction of thermal sterilisation of conservations.
| Title | Year | Author | Number |
|---|---|---|---|
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| METHOD OF CANNING APPLE COMPOTE IN MASON JARS CKO 1-82-1000 | 2008 |
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