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

FIELD: food industry.

SUBSTANCE: method involves sequential heating of compote in a 120°C air flow at a rate of 8-9 m/s during 18 minutes, showering with 100°C water during 18 minutes with stage cooling in baths with 80°C water during 5 minutes, with 60°C water during 5 minutes and with 40°C water during 7 minutes. During processes of heating in air flow and cooling, the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 s^-1 with a 2-3 minutes' interval.

EFFECT: more complete preservation of biologically active components of the initial raw materials and boiled and cracked fruits quantity reduction.

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