CONSERVATION METHOD OF CHERRY COMPOTE Russian patent published in 2010 - IPC A23L1/212 A23L3/00 A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry. Method involves preheating fruit in jars with 60°C hot water. Then the water is replaced with 85°C hot syrup. Cherry compote undergoes two-stage heating in 80°C hot water for 5 min and in 90°C hot water for 15 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 finished products quality improvement, reduced process time of preserves heat sterilisation and saving of thermal energy.

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