PEAR AND QUINCE COMPOTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: method envisages preliminary heating of fruits with a 85°C hot water during 3 minutes, water replacement with 98°C syrup, subsequent sterilisation in a 120°C air flow at a rate of 8.5 m/s during 15 minutes with subsequent maintenance during 25-30 minutes in the 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 120°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.