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 cherry compote involves heating in air flow at a temperature of 150°C at a rate of 1.5-2 m/s for 22 minutes with subsequent maintenance for 12 minutes at heated air temperature equal to 105-110°C. Cooling is performed for 10 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 jar surface. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.35 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method provides for significant thermal energy and water saving.

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