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

FIELD: food industry.

SUBSTANCE: fruits are prepared, packed 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 120°C heated air flow during 26-27 minutes, then it 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: improved end products quality, reduced processing time and saving thermal energy and water.

1 ex