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

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method envisages two-stage heating of cherry compote in 70 and 85°C water during 5 and 35-40 minutes respectively. Then the jars filled with compote are cooled by way of staged sprinkling with 80°C water during 3 minutes, with 60°C water during 4 minutes, with 40°C water during 4 minutes and with 20°C water during 3 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.166 s^-1.

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

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