EFFICIENCY OF USING EMF MICROWAVE AND MULTI LEVEL MODES OF HIGH TEMPERATURE STERILIZATION IN APPLE COMPOTE PRODUCTION TECHNOLOGY
The work is devoted to the study and development of an effective method for thermal sterilization of canned compotes. Traditional methods of thermal sterilization are characterized by a long duration and significant expenditure of heat energy and water. Using the method of increasing the initial temperature level and multi-level high-temperature heat treatment eliminates these disadvantages and ensures the production of high-quality and competitive products.