FIELD: food industry.
SUBSTANCE: jars are placed into the bearer providing air tightness and warmed up in water at 70°C during 5 minutes. After that jars are put into water at 85°C for 10 minutes and then into water at 100°C for 15-20 minutes. After that tins are cooled down in the air flow during 20 minutes at speed 5-6 m/sec. During heat treatment, the tin is turned upside down with frequency of 0.166 s-1.
EFFECT: method provides for decrease of the sterilisation process duration.
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