High temperature sterilization of pear compote with two-stage heating of fruits in SHF electromagnetic field

Abstract
Heat sterilization being one of the most energy and time consuming processes in canning, its intensification is of great importance. To this end new energy saving technologies and devices are developed. The modes of pear compote high-temperature rotating sterilization with two-stage microvavwe treatment. The technological scheme for  pear compote  with two-stage heating in SHF electromagnetic field and high-temperature sterilization is  proposed: delivery, acceptance, storage → washing → grading → pealing and cutting → filling → microwave heating (1,0-2,0 min) → syrup filling (95-98 оС) → microwave heating (1,0-2,0 min)  → sealing → sterilization and cooling →           warehousing activities. New modes of apple-quince compote heat sterilization in 0.35, 0.5 and 1.0 l jars with two-stage preheating of the fruits and fruits in syrup of 95-98 оС in SHF field and high-temperature rotating air sterilization are proposed. The treatment has been proved to result in considerable decreasing canned fruits processing time and improving quality of the finished product.