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 two-stage heating of cherry compote in 70 and 85°C water during 5 and 20-25 minutes respectively with subsequent stage cooling performed in 18-20°C air flow at a rate of 3-4 m/s during 5 minutes and with subsequent cooling performed in an air flow with application of a 65-70°C water film on the jar surface during 6 minutes; during heat treatment process the jars are turned upside down with a frequency equal to 0.1 s^-1 .

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

1 ex