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 8 min and in 100°C hot water for 12-20 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 0.1 s-1.

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

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