FIELD: food industry.
SUBSTANCE: method provides for three-stage heating of fig and pineapple guava compote in water at temperature 70, 85 and 100°C respectively for 10, 10 and 50 minutes with following cooling in air flow during 30 minutes at speed 7-8 m/s. During heat treatment, jars are turned upside down.
EFFECT: finished products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy.
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|---|---|---|---|
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