NATURAL SWEET PEPPER STERILISATION METHOD Russian patent published in 2015 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The natural sweet pepper sterilisation method involves processes of heating in heated 140°C air flow at a rate of 1.75-2 m/s during 30 minutes and cooling in 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in a heated air flow and cooling, the jar is subjected to interrupted turning upside down with a frequency equal to 0.166 s^-1 during 2-3 minutes.

EFFECT: proposed method ensures significant saving of heat and electric energy and water, more complete preservation of biologically active components of initial raw materials and decrease of boiled and cracked fruits quantity.

1 ex