FIELD: food industry.
SUBSTANCE: method is characterized by jars with compote put into carrier ensuring prevention of cap stripping in the process of heat treatment is performed preliminary heating of jars with compote by heated air with temperature of 140 °C during 3 minutes, heating in hot water with temperature of 80 °C during 5 minutes with subsequent repeated heating by hot air with temperature of 160 °C for 3 minutes and sterilization in dimethyl sulfoxide solution with temperature of 115 °C during 8 minutes with subsequent cooling in air flow at rate of 6-7 m/s during 15 minutes, jars during the whole heat treatment process are turned upside down with frequency of 0.133 s-1.
EFFECT: technical result - improved quality of products.
1 cl
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