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

FIELD: food industry.

SUBSTANCE: after sealing, jars are put into the carrier ensuring the mechanical air-tightness of the jars. The stepwise heating of the jars in baths with water at the temperatures of 60, 80, 100°C and in a bath with the solution of calcium chloride with the temperature of 120°C for 6, 6, 6 and 6-8 min, respectively, of some jars and the cooling of others in the same baths with water at the temperatures of 100, 80 and 60°C for 6, 6 and 6 min, with the continued cooling in another bath at the water temperature of 40°C for 8 min, are carried out simultaneously. During the heat treatment process, the jar is turned upside down with the frequency equal to 0.166 s^-1.

EFFECT: shortened process duration, preserving the biologically active components of the raw materials used, reducing the number of boiled and cracked fruits.

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