PEAR AND QUINCE COMPOTE CONSERVATION METHOD Russian patent published in 2010 - IPC A23L1/212 A23L3/04 A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food-canning industry. Method involves preheating fruit in jars with 60°C hot water. Then the water is replaced with 85°C hot syrup. Pear and quince compote undergoes two-stage heating in 80°C hot water for 10 min and in 100°C hot water for 30-40 min. Jars are cooled down in the air flow for 20 minutes at speed 7-8 m/sec. During heat treatment, a jar is turned upside down and rotated with frequency of 0.166 s^-1.

EFFECT: invention enables to reduce treatment duration and save thermal energy and water and ensure continuous thermal sterilisation at the same time.

1 ex