PEAR AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2013 - IPC A23C3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves preliminary heating of fruits in an air flow at 120-122°C at a rate of 3.5 - 4 m/s during 28 minutes with subsequent maintenance during 10-15 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 15 minutes. During all the stages of the heat treatment the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec^-1; maintenance is performed in a static state of the jars.

EFFECT: method ensures significant saving of heat energy and water, preservation of biologically active components of raw materials, decrease of boiled and cracked fruits quantity.