FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used for food products preservation. The method envisages continuous measurement of temperature in the least heated point of the preserves for determination of actual sterilising effect and its comparison with the preset value. Determination of the difference between the actual value and the preset value of sterilising effect. Depending on this difference, one performs steam delivery into the sterilisation chamber. Steam delivery is performed till the actual sterilising effect value is equal to 70-75% of the preset value.
EFFECT: sterilisation process efficiency enhancement.
2 cl, 4 dwg
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