PEAR AND QUINCE COMPOTE PRESERVATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: method involves fruits preparation and packing with subsequent treatment in microwave field with 2400+50 MHz frequency during 1.0-1.5 min. Then the fruits are poured with syrup, sealed and sterilised by way of two-stage heating in 80 and 100°C water for 5 and 18 minutes respectively. Then one performs cooling in an air flow at a rate of 7-8 m/s during 5 minutes with further continuation of cooling with alternate application of a 65-70°C water film on the jar surface for 7 minutes. During heat treatment the jar is turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: method ensures the process duration reduction and the end product quality enhancement.

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