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 130°C heated air flow at a rate of 8.5-9 m/s during 7 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 15 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 0.133 s^-1.

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