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

FIELD: food industry.

SUBSTANCE: cherry compote sterilisation method is as follows: the jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness of the jars, heated in a 150°C air flow at a rate of 1.5 -2.0 m/s during 15 minutes with subsequent heating in a bath with 100°C hot water during 12 minutes. Then the jars are cooled in an atmospheric air flow at a rate of 7-8 m/s during 20 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 0.166 s^-1.

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