IMPROVED TECHNOLOGY FOR PRODUCING PUMPKIN PAP FOR BABY FOOD
The article presents the results of improving the technology for the production of pumpkin pap based on the development of accelerated modes of heat sterilization using heating the product before sterilization in microwave EMF. The studies revealed that the use of preliminary raising the temperature of the product can significantly reduce the duration of thermal sterilization modes and thereby improve the quality of the finished product.