PEAR AND QUINCE COMPOTE PRODUCTION METHOD Russian patent published in 2014 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves preliminary heating of fruits with 85°C hot water for 3 minutes with subsequent sterilisation in a 150°C air flow at a rate of 8.5 m/s during 8 minutes with subsequent maintenance during 30-35 minutes in a 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 150°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: 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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