GRAPE COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/02 

FIELD: food industry.

SUBSTANCE: method involves four-stage heating of grape compote in 55, 70, 85 and 100°C water for 8, 8, 8 and 30 minutes respectively with subsequent four-stage cooling during 8, 8, 8 and 8 minutes. Heating and cooling at water temperature equal to 55, 70 and 85°C are performed in the same baths while cooling at a temperature of 40°C is performed in a separate bath.

EFFECT: method ensures saving heating energy and water, the process duration reduction, the end product quality enhancement.

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