FIELD: food industry.
SUBSTANCE: method includes heat-up of fruit in the cans in microwave frequency field before syrup filling. Fruit are covered with syrup heated up to temperature of 95-97°C and then are re-processed by microwave frequency field with further sealing. Then fruit are kept at the air flow of 100-105°C temperature and cooled at the air of 20-35°C temperature during rotation of cans at frequency of 0.12÷0.133s-1.
EFFECT: reduction of process time of preserves heat sterilisation.
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