PEAR AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: fruits are poured with 85°C hot water for 2-3 min with subsequent water replacement with 97-98°C syrup. The jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated by way of sequential staged showering with 80°C water during 6 minutes and with 100°C water during 22 minutes. The jars are cooled by way of spaying with 80°C water during 6 minutes, with 60°C water during 6 minutes and with 40°C water during 6 minutes; during the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: invention ensures preservation of natural components of the raw material, reduction of the residual air quantity in the jar before sealing, reduction of boiled fruits quantity, enhancement of nutritive value of the product due to preservation of biologically active components, prevention of thermal breakage of the jars, reduction of prime cost and enhancement of the ready product competitiveness.

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