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

FIELD: food industry.

SUBSTANCE: according to the method proposed after being closured jars are put into the bearer providing mechanical air tightness and warmed up in water at 70°C during 5 minutes. After that jars are put into water at 85°C for 5 minutes and then into water at 100°C for 10-20 minutes. Then the jars are cooled down in air flow at 3-4 m/s speed during 20 minutes. During heat treatment, the jars is turned upside down with frequency of 0.1c^-1.

EFFECT: method allows to reduce sterilisation process duration.