CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2017 - IPC A23L2/42 A23L3/00 

FIELD: food industry.

SUBSTANCE: after seaming, jars are put into a carrier providing the mechanical tightness of the jars and are placed in a bath with hot water at the temperature of 60°C for 5 min. Then, the carrier with the jars is transferred in a bath of water with the temperature of 80°C for 5 min, then in a bath of water with the temperature of 100°C for 5 minutes, and then in a bath of calcium chloride solution with the temperature of 120°C for 5-8 min. After this time, the jars are cooled in the same baths of water with the temperatures of 100, 80 and 60°C for 5, 5 and 5 minutes, in which heating the next batch of jars is carried out simultaneously. The cooling is continued in another bath at the water temperature equal to 40°C during 7 minutes. During the heat treatment process the jar is turned upside down with the frequency equal to 0.15 s^-1.

EFFECT: process duration reduction and the finished product quality enhancement.

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