PEAR COMPOTE PRODUCTION METHOD Russian patent published in 2017 - IPC A23L3/02 A23L2/46 

FIELD: food industry.

SUBSTANCE: pear compote production method comprises the preparation and the apportioning of the fruits in cans with its subsequent processing by the MW field with a frequency of 2400±50 MHz within 2.0 min. Then one covers fruits with the syrup at a temperature of 98°C, reprocesses by the MW field within 2.5 min, heats the cans content up to 90°C and pressurizes. Further, the cans are exposed to sterilisation in water at a temperature of 95°C within 30 min without the creation of back pressure in the apparatus, along with this, the cans are placed in "bottom upwards" position. Thereafter the cans are exposed to cooling within 22 min in water, reducing the temperature of water from 95 to 40°C.

EFFECT: heat treatment process duration reduction and thus end products quality upgrading.

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