NEW TECHNICAL SOLUTIONS IN THE TECHNOLOGY OF GRAPE COMPOTE PRODUCTION
The experimental results warming of canned “compote grapes” in an electromagnetic microwave field. Some new modes of heat sterilization using preheating of the grapes in the microwave EMF. Revealed that the use of pre-microwave heating of berries in the banks before pouring syrup saves heat, shortening heat sterilization regimes compote over 30% and the quality of the finished product.