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

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, during cherry compote preservation. The sterilisation method involves sequential heating in an air flow at 120°C at a rate of 2.75 m/s during 22 minutes and showering with 115°C dimethylsulfoxide solution during 3 minutes with subsequent cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During each heat treatment process the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.133 sec^-1 with a 2-3 minutes' interval.

EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.

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