APPLE COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves apple compote heating in 65, 85 and 100°C water and in a heated 130°C air flow at a rate of 8-8.5 m/s during 6, 6, 8 and 10 minutes respectively with subsequent three-stage cooling in baths with 85, 65°C and with 45-30°C water during 6, 6 and 8 minutes respectively. During heat treatment, the tin is turned upside down with frequency of 0.166 s^-1.

EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.

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