FIELD: food industry. SUBSTANCE: method comprises preliminary drying at temperature of drying agent ranging from 130 to 200 C, first in a meeting flow at speed equal to 0.4-0.9 of the flying speed of dried material particles then, concurrently with mixing, in a direct flow at speed 3-7 times higher than the particle flying speed. Final drying in a fluidized bed is conducted at initial temperature of drying agent of 90-130 C to 20-30% moisture content of the product, with subsequent bringing the drying agent temperature to 55-75 C to dehydrate the product to target moisture content. EFFECT: higher efficiency. 1 dwg, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| BOILING LAYER INSTALLATION FOR DRYING FOOD PRODUCTS | 1992 |
|
RU2076608C1 |
| METHOD FOR PREPARING DRIED PRODUCTS FROM POTATO AND VEGETABLES | 1992 |
|
RU2076607C1 |
| METHOD OF PREPARING POWDER OF VEGETABLE RAW MATERIALS | 0 |
|
SU1792303A3 |
| METHOD FOR PROCESSING OF SEA BUCKTHORN PULP | 0 |
|
SU1630753A1 |
| METHOD OF MANUFACTURING OF DRIED CARROTS | 2008 |
|
RU2348160C1 |
| METHOD FOR PRODUCTION OF DRIED PRODUCTS OF VEGETABLE ORIGIN | 0 |
|
SU1708240A1 |
| COMBINED-TYPE AERODYNAMIC DRYER (ASKT) | 2014 |
|
RU2577670C2 |
| METHOD OF PRODUCING FOOD FROM VEGETABLE MATERIAL | 0 |
|
SU869743A1 |
| STABILISED PECTIN-CONTAINING PUMPKIN PULP PRODUCTION METHOD | 2013 |
|
RU2552070C1 |
| FOOD FIBERS DEHYDRATING METHOD DURING PECTIN PRODUCTION | 2008 |
|
RU2374851C1 |
