SWEET CHERRY COMPOTE PRESERVATION METHOD Russian patent published in 2020 - IPC A23L3/04 

FIELD: canning industry.

SUBSTANCE: fruits after packaging in cans are exposed to heating during 60 s by means of cyclic supply of saturated water vapor with temperature of 105–110 °C into cans. Duration of vapour delivery cycles and vapour maintenance is equal to 10 sec and 10 sec respectively. During the entire steam supply process, the outer surface of the jars is blown by air heated to temperature of 110–120 °C, and speed of 5–6 m/s. After that syrup with temperature 95–97 °C is poured into jars and subjected to preliminary pumping and heating in air flow with temperature of 150 °C and rate of 6.5–7 m/s for 3 minutes. Performing additional treatment and continuing heating in hot water with temperature of 100 °C for 6 minutes. Perform stepped cooling in water with temperature of 80, 60 and 40 °C for 4, 4 and 4 minutes respectively. In processes of heating with hot water and cooling the jars are turned upside down with frequency of 0.12 s⁻¹.

EFFECT: invention ensures the process duration reduction, preservation of biologically active components of the raw materials used, boiled and cracked fruits quantity reduction, prevention of thermal breakage of jars and provision of possibility of thermal treatment of preserves in devices of open type without creation of counter-pressure in the apparatus and without application of carriers for mechanical sealing of jars in process of heat treatment, preservation of vitamin C by 50 % more compared to known methods.

1 cl, 1 ex