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

FIELD: food industry.

SUBSTANCE: method involves sequential heating of the compote in a 140°C air flow at a rate of 1.5 m/s during 20 minutes and showering with 100°C water during 15 minutes with subsequent staged cooling in baths with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 5 minutes; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention allows to reduce the process duration, preserve natural components of the raw material applied, reduce boiled fruits quantity, enhance nutritive value of the ready product, prevent thermal breakage of the containers, intensify the heat-exchange process and simplify the heat treatment process.

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