FIELD: food industry.
SUBSTANCE: method involves three-step heating of compote in water with the temperature of 70, 85 and 100°C respectively for 5, 10 and 10 minutes. Then cooling in atmospheric air flow with the speed of 7-8 m/s for 15 minutes follows. Throughout the whole process the jar is rotated from bottom to top.
EFFECT: proposed method ensures significant heat energy and water saving.
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