FIELD: food industry.
SUBSTANCE: fruits packed into jars are preliminary treated in the air flow with the temperature of 140-150°C and the speed of 3-3.5 m/s which is supplied through one half of the jar mouth cross section. The spent air is withdrawn through the other half of the jar mouth cross section. Then pouring with syrup 96-97°C hot, hermetic sealing and sterilisation in a pressure steriliser according to the new mode implying two-step cooling follow.
EFFECT: invention allows for the reduced sterilisation process time, decrease of the heat treatment nonuniformity, improvement of the end product quality and saving of the heat energy.
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