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

FIELD: food industry.

SUBSTANCE: method involves heating in an air flow at 130°C at a rate of 8 - 9 m/s during 18 minutes with subsequent maintenance during 12-55 minutes at heated air temperature equal to 100°C and cooling in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. In the process of heating and cooling the jar is interruptedly turned upside down with a frequency equal to 0.133 s^-1, maintenance is performed in a static state of the jars.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and saving of heat energy and water.

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