IT1078602BIT6866971AIT6866971AIT1078602BIT 1078602 BIT1078602 BIT 1078602BIT 6866971 AIT6866971 AIT 6866971AIT 6866971 AIT6866971 AIT 6866971AIT 1078602 BIT1078602 BIT 1078602B
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A syrup of pH ca. 2-5 is added to the cherries to give a sugar concn. difference between the cherries and the syrup not exceeding ca. 35 degrees Brix. The sweetened cherries of 20-76 degrees Brix sugar concn. are dried in air where the temp. is such that the ratio of mean drying temp. (in degree C) to the sugar concn. (in degree Brix) does not exceed 2.44. The cherries are reconstituted by water or a syrup low in sugar at 0-100 degrees C. The reconstitution, packing and pasteurisation may be effected in one step, saving time and money.