Use of moderate regimes of heat sterilization in the production of cherry compote

Abstract

This article describes the results of studies aimed at the development of new regimes of heat sterilization for canned products that provide the most efficient preservation of biologically active components of raw materials. Preliminary warming of fruits in cans using electromagnetic super-high-frequency field before pouring the syrup decreases the duration of heat sterilization regimes and promotes saving of heat energy by pouring higher temperature syrup into the cans. We have listed the regimes of cherry compote heat sterilization with the application of a new process approach—preliminary heating of the product before sterilization. As result, the content of vitamin C is twice as high compared to the use of conventional technology, and the product’s organoleptic rating is higher by 0.04 and 0.09.