APPLE COMPOTE STERILISATION METHOD Russian patent published in 2014 - IPC A23L3/00 A23L1/212 

FIELD: food industry.

SUBSTANCE: apple compote sterilisation method is as follows: jars filled with the compote are put into the carrier ensuring air-tightness; then the compote is heated in 130°C air flow at a rate of 6-7 m/s during 17 minutes, maintained during 15-25 minutes at heated air temperature equal to 92-95°C with subsequent cooling in an air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 130°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec^-1 with a 2-3 minutes' interval.

EFFECT: reduced processing time, improved the ready products quality, and significant saving of thermal energy and water.