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 the compote heating in jars in 120-122°C air flow at a rate of 6 - 7 m/s during 18 minutes with subsequent maintenance during 20-25 minutes at heated air temperature equal to 95°C. Then the compote is cooled in 20-25°C atmospheric air flow during 15 minutes. In the process of heating and cooling the jar is subjected to interrupted turning with a frequency equal to 0.133 s^-1, maintenance is performed in a static state of the jars.

EFFECT: invention ensures integrity of fruits and more complete preservation of their biologically active components.