APPLE COMPOTE PRESERVATION METHOD Russian patent published in 2016 - IPC A23L2/46 

FIELD: food industry.

SUBSTANCE: method is characterised by that the fruits are packed in jars are subjected to heating during 120 sec by cyclic supply of saturated steam temperature of 105-110 °C in jars, duration of cycles of steam supply and maintenance is equal to 10 sec and 10 sec respectively, during the whole process the jars outer surface is blown with steam supply air heated to temperature of 120 °C at a rate of 4-5 m/s Thereafter, in the jar poured with syrup temperature 95-97 °C, sealed, put into the carrier ensuring prevention of caps stripping in the process of heat treatment, and heated in the air flow at 150 °C and speed of 6 m/s during 10 minutes with subsequent maintenance at a temperature of 100 °C for 5 minutes and further cooling in an atmospheric air with temperature 20 °C and speed of 8-9 m/s during 15 minutes in the process of heating and cooling the jar is subjected to interrupted 2-3 minutes turning upside down with frequency of 0.16 s^-1 every 2-3 minutes.

EFFECT: reduction of sterilisation duration, higher product quality.

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