SWEET CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves three-stage heating of sweet cherry compote in 70, 85 and 100°C water for 3, 5 and 12-18 minutes respectively with cooling performed in an atmospheric air flow at a rate of 3-4 m/s during 6 minutes with subsequent cooling performed in an atmospheric air flow at a rate of 7-8 m/s with alternate application of a 65-70°C water film on the jar surface during 7 minutes; during heat treatment process the jar is turned upside down with a frequency equal to 0.15 s^-1 .

EFFECT: method ensures finished products quality improvement, reduced process time and thermal energy saving.

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