FIELD: food industry.SUBSTANCE: apricot compote sterilization method involves the installation of cans with the product after being rolled into a carrier, preventing the lids from being torn off during the heat treatment. Cans are cooled in the upper row of the first heat treatment zone with water of 40 °C for 8 min. Water can be heated to 58–60 °C and flows down to the cans in the bottom row of the first zone, heating them. Cans are transferred to the second zone, where the cans are cooled in the upper row with water of 60 °C, which heats up to 78–80 °C and drains by heating the cans in the bottom row of the second zone for 8 minutes. Cans are transferred to the third zone, where the cans are cooled by water in the upper zone at a temperature of 80 °C, which heats up to 95–98 °C and drains by heating the cans in the bottom row of the third zone for 8 minutes. Cans are transferred to the fourth zone, where the heating is carried out by air at a temperature of 140 °C and a speed of 8.0 m/s
