FIELD: food products.
SUBSTANCE: according to the proposed method the fruits are pre-processed and packed in jars; the jars are filled with strained tomato mass or tomato juice of temperature 80-85°C for 3-4 minutes. After that the mixture is substituted with strained tomato mass or tomato juice heated to 92-95°C. Then the jars are seamed and sterilised in digester.
EFFECT: autoclavation acceleration combined with enhanced thermal treatment uniformity.
| Title | Year | Author | Number |
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