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

FIELD: food industry.

SUBSTANCE: after packaging into jars, fruits are heated during 120 sec by way of cyclic delivery of saturated 105-110°C water vapour into jars; the duration of vapour delivery cycles and vapour maintenance is equal to 10 s and 10 s respectively, during the whole vapour delivery process, the external surface of the jars is blown over with air heated up to 120°C at a rate of 4-5 m/s; then the jars are poured with 95-97°C syrup, sealed, put into the carrier ensuring caps stripping in the process of heat treatment and heated in 140°C air flow at a rate of 3 m/sec during 15 minutes with subsequent maintenance in the chamber at a temperature of 100°C during 5 minutes and further cooling in 20°C atmospheric air flow at a rate of 8-9 m/sec during 15 minutes, in the process of heating and cooling, the jars are subjected to interrupted 2-3 minutes' turning upside down with a frequency equal to 0.16 s^-1 with a 2-3 minutes' interval.

EFFECT: method ensures the process duration reduction, preservation of biologically active components of the raw materials, boiled and cracked fruits quantity reduction and prevention of thermal breakage of jars.