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 sterilisation. The apple compote sterilisation method is as follows: after sealing one puts the jars into the carrier ensuring their mechanical air-tightness and performs staged heating in baths filled with 65, 85 and 100°C waters during 4, 4 and 4 minutes respectively. Then one proceeds with heating the jars in a heated 130°C air flow at a rate of 8-8.5 m/s during 15 minutes. Then one performs cooling in a 25-30°C atmospheric air flow at a rate of 7-8 m/s during 7 minutes with continuation of cooling in an atmospheric air flow with alternate application of a 70-75 °C water film onto the jar surface during 8 minutes. The jar is turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: proposed method will allow to reduce the process duration, preserve naturalness of components of the raw material used, reduce boiled fruits quantity, enhance nutritive value of the ready product, intensify the heat treatment process due to enhancement of temperature difference between the heat carrier and the product as well as ensure simplification of design of the apparatus for preserves sterilisation, reduce the prime cost and save thermal energy and water.