CHERRY COMPOTE STERILIZATION METHOD Russian patent published in 2016 - IPC A23L2/46 

FIELD: food industry.

SUBSTANCE: method involves putting jars into a carrier ensuring prevention of caps stripping in the process of heat treatment, compote (dried fruit drink) heating is performed in the air flow at 130 °C and speed of 1.5 m/s during 25 minutes and by way of showering with dimethyl sulfoxide solution with temperature of 115 °C for 3 min with subsequent cooling in an atmospheric air flow with temperature of 20-22 °C and rate of 7-8 m/s during 15 minutes;

in each heat treatment process the jar is subjected to interrupted 2-3-minutes turning from bottom to top with frequency of 0.133 s^-1 every 2-3 minutes.

EFFECT: technical result is improved quality of products.

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