FIELD: food industry.
SUBSTANCE: method is characterized by the following: jars with fruit inside and before pouring in syrup are treated in microwave field with frequency of 2,400±50 MHz during 1.5-2.0 min, syrup is poured at temperature of 95 °C, jar are repeatedly treated with microwave field during 2.0 minutes and jar content is heated up to 90 °C, sealed, put into carrier ensuring prevention of cap stripping in the process of heating, and heating in dimethyl sulfoxide solution with temperature of 115 °C during 10 minutes with subsequent cooling in bathes with water at temperature of 85 °C during 6 minutes, then 60 °C during 6 minutes and 40 °C during 6 minutes, during heat treatment the jars are turned upside down with frequency of 0.166 s-1.
EFFECT: technical result - improved quality of products.
1 cl
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