FIELD: food industry.
SUBSTANCE: method includes processing of apples packed into cans. A hot air at temperature of 140-150°C is alternately supplied through one half of the can neck cross-section during 7-8 minutes, while processed air is discharged through another half of the can neck cross-section Then the processed apples are covered with syrup and the filled cans are sealed and sterilised in autoclave.
EFFECT: reduction of process time of preserves heat sterilisation.
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