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

FIELD: food industry.

SUBSTANCE: jars filled with compote are sealed, put into the carrier ensuring mechanical air-tightness, subjected to staged heating in a heated 120°C air flow at a rate of 2.5 -3 m/sec during 15 minutes. Then the jars are heated by way of showering with a 100°C hot water during 15 minutes with subsequent staged cooling in baths with 80°C water during 5 minutes, with 60°C water during 5 minutes and with 40°C water during 7 minutes. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.166 s^-1.

EFFECT: prevention of thermal breakage of jars, simplification of the sterilisation process and the apparatus design.