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

FIELD: food industry.

SUBSTANCE: method is characterised by that fruits after being packed in jars are heated within 100 s by means of cyclic supply of saturated steam with temperature of 105-110 °C into jars, duration of cycles of steam supply and maintenance is equal to 10 s and 10 s respectively, during whole process jars outer surface is blown with steam supply air heated to temperature of 120 °C, and rate of 4-5 m/s. Thereafter, jars filled in with syrup at 95-97 °C, sealed, put into carrier ensuring prevention of caps stripping in process of heat treatment, and heated in air flow at 140 °C and rate of 6 m/s for 8 minutes with subsequent maintenance at temperature of 100 °C for 5 minutes and further cooling in atmospheric air with temperature of 20 °C and speed of 8-9 m/s for 12 minutes in process of heating and cooling jar is subjected to interrupted 2-3-minutes turning upside down with frequency of 0.133 s^-1 every 2-3 minutes.

EFFECT: technical result is sterilisation duration reduction, higher quality.

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