JAM STERILISATION METHOD Russian patent published in 2014 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The jam sterilisation method envisages three-stage heating of the preserves in 60, 80 and 100°C water for 5, 5 and 10 minutes respectively with subsequent three-stage cooling in water during 5, 5 and 5 minutes. Heating and cooling are performed at a water temperature equal to 60 and 80°C in the same baths. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.133 s^-1.

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

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