CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: cherry compote sterilisation method is as follows: jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated in 150°C heated air flow at a rate of 1.5-2 m/s during 26 minutes. Then one performs heating in a bath with 100°C hot water during 15 minutes with subsequent cooling in an atmospheric air flow at a rate of 7-8 m/s during 30 minutes. During the heat treatment process in the heated and the atmospheric air flows the jars are turned upside down with a frequency equal to 0.33 s^-1.

EFFECT: method ensures the heat treatment duration reduction, the ready product quality enhancement and prevention of thermal breakage of jars.