APPLE COMPOTE STERILISATION METHOD Russian patent published in 2015 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: method involves jars putting into the carrier ensuring sealing and treatment processes by way of heating, maintenance and cooling; compote heating is performed stepwise in heated 120°C air flow at a rate of 1.5 - 2 m/s during 15 minutes at a temperature of 150°C at a rate of 8-8.5 m/s during 10 minutes with subsequent maintenance during 5 minutes in the chamber at a temperature of 105°C and cooling in an atmospheric air flow at a rate of 7-8 m/sec during 7 minutes with subsequent continuation of cooling in an atmospheric air flow with alternate application of 65-70°C water film on the jar surface during 10 minutes; in the process of heating 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, the ready product structural-and-mechanical characteristics improvement, boiled and cracked fruits quantity reduction and saving of heat and electric energy and water.