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

FIELD: food industry.

SUBSTANCE: method is intended for usage in food industry, in particular, for jam sterilisation. After sealing jars are put into the carrier ensuring mechanical air-tightness of the jars. One performs simultaneous staged heating of some jars in baths filled with 60, 80 and 100°C water during 4, 4 and 10 minutes respectively and cooling of other jars in the same baths filled with 80 and 60°C water during 4 and 4 minutes. One proceeds with cooling in another bath at water temperature equal to 40°C during 5 minutes. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.1 s^-1.

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

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