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

FIELD: food industry.

SUBSTANCE: fruits are prepared, packed in jars with subsequent heating with 85°C hot water. Then water is replaced with 97°C syrup, then the jar is vacuum-sealed and subjected to heating in a 130°C heated air flow during 10-11 minutes. The jar is cooled in an atmospheric air flow. During thermal treatment the jar is continuously rotated "from bottom to cap" with a frequency of 0.133 s^-1.

EFFECT: method ensures finished products quality improvement, reduced process time and thermal energy saving.

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