PEACH AND SWEET CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method for sterilisation of peach and sweet cherry compote in No 13 tin can involves heating in air flow at a temperature of 140°C at a rate of 5-6 m/s for 16 minutes with subsequent maintenance for 12-15 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 a frequency equal to 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.

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