PEAR AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method for sterilisation of pear and quince compote in jars involves heating in an air flow at 120-122°C at a rate of 8 - 9 m/s during 15 minutes with maintenance during 20-25 minutes at heated air temperature equal to 92-95°C and cooling in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 15 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.133 s^-1, maintenance is performed in a static state of the jars.

EFFECT: saving heat energy and water and the ready product quality enhancement.