APPLE COMPOTE STERILISATION METHOD Russian patent published in 2010 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method envisages apple compote heating in a 135°C heated air flow during 15 minutes with subsequent compote maintaining during 3 minutes in a chamber at a temperature of 100 - 105°C. Then cooling is performed in an atmospheric air flow at a temperature of 18-25°C and at a speed of 7-8 m/s during 5 minutes. Then one continues cooling means of alternate application of a 65-70°C water film on the jar surface for 5 minutes. During heat treatment, the jar is turned upside down.

EFFECT: method provides for significant thermal energy and water saving.