SWEET CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2013 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in preservation industry. The method envisages three-stage heating of sweet cherry compote in 60, 80 and 100°C water for 5, 5 and 15 minutes respectively with subsequent three-stage cooling during 5, 5 and 10 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths. During the heat treatment process the jar is turned upside down with a frequency equal to 0.166 s^-1.

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