PRESERVATION METHOD OF SWEET 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. Sweet cherry compote undergoes two-stage heating in 80°C hot water for 10 min and in 100°C hot water for 15-25 min. Then the jars are cooled down in the air flow for 20 minutes at speed 4-5 m/sec. During heat treatment, a jar is turned upside down and rotated with frequency of 0.135 s^-1.

EFFECT: invention enables to reduce thermal sterilisation duration and ensure continuous thermal sterilisation with simultaneous thermal energy savings.

1 ex