PEAR AND QUINCE COMPOTE STERILISATION METHOD Russian patent published in 2015 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: pear and quince compote sterilisation method involves compote heating in jars in an air flow at 140°C at a rate of 8 - 9 m/s during 15 minutes with subsequent maintenance during 25-30 minutes at heated air temperature equal to 100°C. Then the compote is cooled in an atmospheric air flow at 20-25°C at a rate of 6-7 m/s during 16 minutes. During heating and cooling processes, the jar is subjected to interrupted turning upside down with a frequency equal to 0.133 s^-1.

EFFECT: invention ensures high quality due to fruits integrity preservation and promotes more complete preservation of biologically active substances.

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