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

FIELD: food industry.

SUBSTANCE: after sealing jars filled with compote are put into the carrier ensuring mechanical air-tightness of the jars and heated in 70°C water during 3 minutes. Then the jars are transferred into 85°C water for 5 minutes and then into 100°C water for 10-20 minutes. Then one performs cooling in 18-20°C air flow at a rate of 4-5 m/s during 5 minutes with further continuation of cooling in an air flow with application of a 65-70°C water film on the jar surface during 8 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: method ensures finished products quality improvement, process time reduced by 8 minutes and thermal energy saving.

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