METHOD FOR STERILIZATION OF PRESERVES "PUMPKIN AND CARROT PUREE" Russian patent published in 2017 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves the installation of cans after being rolled into a carrier, ensuring mechanical tightness of the cans, and placing them in a bath with hot water at a temperature of 80°C for 5 min. Then, the carrier with the cans is transferred to a bath of water at a temperature of 100°C for 5 minutes and in a bath with a solution of calcium chloride with a temperature of 120°C for 25 min. After this time, the cans are cooled in the same baths of water with the temperatures of 100 and 80°C for 5 and 5 minutes, in which heating the next batch of jars is carried out simultaneously. The cooling is continued in another bath at the water temperature equal to 60-40°C during 10 minutes. During the heat treatment process the jar is turned upside down with the frequency equal to 0.1 sec^-1.

EFFECT: process duration reduction and the finished product quality enhancement.

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