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

FIELD: food industry.

SUBSTANCE: method involves three-stage heating of the preserves in 60, 80 and 100°C water during 4, 4 and 10 minutes respectively with subsequent three-stage cooling in water during 4, 4 and 6 minutes; heating and cooling at water temperature equal to 60 and 80°C are performed ain the same baths. During the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.12 s^-1.

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