PLUM COMPOTE PRESERVATION METHOD Russian patent published in 2010 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: fruits are prepared, packed with subsequent heating with 25% concentration sugar syrup at a temperature of 80-85°C. Then this syrup is replaced with syrup at a temperature of 85-90°C, the jar is vacuum-sealed and subjected to heating in a 120°C heated air flow during 28-30 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 0.166 s^-1.

EFFECT: improved end products quality, reduced processing time and saving thermal energy and water.

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