Analytical results of optimum conditions of canned capers production

Abstract

Caper is medicinal herb. Its canned products with dietary ingredients which processed burgeons, fruit and canned foods are used to treat various diseases. Combination canning reduced moisture content in caper fruit by 14%, 25%, 35% and 75% then the effectiveness of canning by adding salt to it is learned. Theoretical and practical results of the work are summarized. The optimal variant of a new type of canned non-traditional caper was designated.