FIELD: food industry.
SUBSTANCE: method involves treatment of fruits prepacked into jars with microwave field for 3.0-3.5 minutes. Then treated fruits are poured over with syrup heated up to the temperature of 95-97°C. Then the jars are treated further with microwave field, heated and hermetically sealed. Holding in hot air flow and cooling follow.
EFFECT: proposed method allows reducing sterilisation process time.
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