SWEET CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2014 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: sweet cherry compote sterilisation method is proposed. Jars are put into the carrier ensuring prevention of caps stripping in the process of heating. Then one performs heating of jars with compote in 100°C air flow at a rate of 1.5 m/s during 20 minutes. Then one performs showering with 100°C hot water during 8 minutes while the jars are in a static state. Then one performs cooling of the jars with compote in baths filled with 80°C water for 4 minutes, with 60°C water for 4 minutes, with 40°C water for 5 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minute turning upside down with a frequency equal to 0.133 s^-1 with a 2-3 minutes' interval.

EFFECT: heat treatment uniformity and boiled and cracked and peeled off fruits quantity reduction.