PEAR, APPLE AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: invention is related to preserved food industry. The method for sterilisation of pear, apple and quince compote in No 13 tin can involves heating in air flow at a temperature of 140°C at a rate of 1.5-2 m/s for 24 minutes with subsequent maintenance for 15-18 minutes at a temperature 105°C. Cooling is performed for 6 minutes in a 25-28°C atmospheric air flow at a rate of 7-8 m/s with application of a water film on the can surface. In the process of heating and cooling the can is turned upside down with frequency of 0.2 s^-1, maintenance is performed in a static state of the cans.

EFFECT: invention allows to save thermal energy and water as well as enhances the ready product quality due to reduction of heating duration.

1 ex