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

FIELD: food industry.

SUBSTANCE: jars after sealing are put into a special carrier and subjected to pre-heating in the first bath with water at the temperature of 60°C for 8 min. Then the jars are transferred into the second and the third baths with water at the temperature of 80°C for 8 min, 100°C for 8 min, respectively, and into the fourth bath with the solution of calcium chloride with the temperature of 120°C for 15 min. The subsequent cooling is carried out in the third, the second and the first baths with water at the temperatures of 100, 80 and 60°C for 8, 8 and 8 min, respectively. The cooling is continued in the fifth bath at the water temperature equal to 40°C during 10 minutes. During the heat treatment process, the jar is turned upside down with the frequency equal to 0.33 s^-1.

EFFECT: simplifying the compote sterilisation process.

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