STERILISATION METHOD OF CHERRY COMPOTE Russian patent published in 2009 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method includes sealing of jar with compote and its placing onto bearer. Jars are heat treated in water during 8 minutes at temperature of 80°C with following carrying over into water at temperature 100°C for 20 minutes. After that jars are cooled in the air flow at 5-6 m/sec within 15 min with following cooling in the air flow by means of alternate drawing of a water slick on a container surface during 5 minutes. During heat treatment, jars are turned upside down at a frequency of 0.33 c^-1.

EFFECT: decreased sterilisation time and increased quality of end product.