STERILISATION METHOD OF CHERRY COMPOTE Russian patent published in 2010 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves heating jars with cherry compote by showering them with 60 - 65°C hot water for 3 minutes and sterilising them in 75°C hot water for 10 minutes. Then the compote is again heated by showering with 85 - 90°C hot water for 3 minutes and sterilised in 100°C hot water for 15-20 minutes followed by cooling in the air flow. During heat treatment, jars are turned upside down.

EFFECT: suggested method enables to save heat energy and water as well as reduce process duration.