PEAR AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2013 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: method for sterilisation of pear and quince compote envisages heating the jars with compote in 130°C air flow at a rate of 8 - 9 m/s during 18 minutes with subsequent maintenance during 25-28 minutes at heated air temperature equal to 92-95°C. Then the compote is cooled in 25-28°C atmospheric air flow during 7-8 minutes. During the heat treatment process the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.166 sec^-1 with a 2-3 minutes interval.

EFFECT: invention ensures preservation of fruits integrity and biologically active components contained in the fruits.