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

FIELD: food industry.

SUBSTANCE: fruits are prepared, packed in jars and filled with 85°C hot water. Then water is replaced with 95-97°C syrup, then the jar is vacuum-sealed and subjected to heating in a 130°C heated air flow during 15 minutes, after that 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: method ensures finished products quality improvement, reduced process time and thermal energy saving.

1 ex