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 involves the compote heating in jars in 130°C air flow at a rate of 8 - 9 m/s during 15 minutes with subsequent maintenance in a static state during 25-30 minutes at heated air temperature equal to 92-95°C. Then the compote is cooled in an atmospheric air flow. During heating and cooling processes, the jar is subjected to interrupted turning upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures high quality due to fruits integrity preservation and promotes more complete preservation of biologically active substances.