APPLE COMPOTE STERILISATION METHOD Russian patent published in 2010 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: after cover hermetisation jars filled with compote are put into a carrier providing for mechanical hermiticity. The apple compote is warmed up in a warm air flow at a temperature of 150°C and a rate of 7-8 m/s for 30 minutes with subsequent cooling in an air flow at a temperature of 18-25°C and a rate of 7-8 m/s for 15 minutes; then one continues cooling by means of alternate application of a 65-70°C water film on the jar surface for 10 minutes. During heat treatment, the jar is turned upside down.

EFFECT: method allows to accelerate heat sterilisation and to increase the finished product quality due to ensuring the preserves industrial sterility during no less than 200 conventional minutes and to save thermal energy and water.

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