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

FIELD: food industry.

SUBSTANCE: pear and quince compote sterilisation method involves compote heating in an air flow at 130°C at a rate of 3.5 - 4 m/s during 22 minutes with simultaneous interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec^-1 with a 2-3 minutes' interval with subsequent maintenance during 15-20 minutes in a chamber with heated air temperature equal to 95°C in a static state of the jars. One proceeds with cooling in a 20-25°C atmospheric air flow at a rate of 6-7 m/sec during 15 minutes. Additionally, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 sec^-1 with a 2-3 minutes interval.

EFFECT: significant saving of heat energy and water.