EFFICIENCY OF COMBINED TWO-STAGE HEATING WITH HEATED AIR AND HOT WATER IN THE PRODUCTION OF COMPOTE FROM PEARS
A new method of thermal sterilization of canned food has been investigated and proposed, the essence of the method lies in the fact that the cans, after seaming, are installed in a carrier that ensures the mechanical tightness of the cans, and are heated in a stream of heated air with certain parameters (temperature, speed), followed by transfer to a bath with water temperature 100 ° C. Further, the cans are cooled in a stream of atmospheric air, and at the same time, during heat treatment in a stream of heated and atmospheric air, the cans rotate from "bottom to lid" with an optimal frequency that ensures uniform heat treatment. New modes of canned food sterilization have been established..