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

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry and may be used for compote preservation. The method envisages sealing jars filled with compote and putting the jars into the carrier. Then the jars undergo staged cooling in baths with 65, 85 and 100°C water during 4, 4 and 4 minutes respectively. Then the jars are heated in a 130°C air flow at a rate of 8-8.5 m/s during 15 minutes. Then jars filled with compote are cooled in 25-30°C atmospheric air flow at a rate of 7-8 m/s during 8 minutes. One proceeds with cooling in an atmospheric air flow and simultaneous application of 70-75°C water film on the jar surface for 8 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention allows to reduce duration of the process, decrease consumption of heat energy and water as well as prevent thermal breakage of containers and enhance the ready product quality due to reduction of boiled fruits quantity.

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