FIELD: food industry.
SUBSTANCE: method includes heating the compote in an air flow at a temperature of 130-135°C for 20 minutes with subsequent cooling in an air flow at a temperature of 20-25°C for 5 minutes and continuous cooling in an air flow by means of alternate application of a 65-70°C water film on the jar surface for 5 minutes. The jar is turned upside down with a frequency of 0.133 s-1.
EFFECT: proposed method ensures of process duration reduction and the finished product quality increase.
1 ex
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