FIELD: food-processing industry, in particular, production of canned leafy vegetables. SUBSTANCE: method involves checking raw material, washing; removing surface epithetic cuticle joints by supercritical state carbon dioxide flow directed through ultrasonic gas dynamic horn; drying. EFFECT: increased efficiency and improved quality of product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING DRIED LEAFY VEGETABLES | 1998 |
|
RU2130726C1 |
| FRUIT SURFACE PROTECTION METHOD AND APPARATUS | 1994 |
|
RU2060671C1 |
| RED PEPPER DRYING METHOD | 1998 |
|
RU2140743C1 |
| METHOD OF PREPARING PECTIN FROM FRUIT-BERRY RESIDUE | 1995 |
|
RU2088113C1 |
| JAM PRODUCTION METHOD | 1994 |
|
RU2063147C1 |
| METHOD OF JAM PRODUCTION | 1998 |
|
RU2136174C1 |
| LINE FOR PRODUCTION OF EXTRACTS FROM LEAF PLANT MATERIAL | 1993 |
|
RU2061024C1 |
| LINE FOR PRODUCTION OF RED FOOD COLOR FROM FRUIT-AND-BERRY RESIDUES | 1993 |
|
RU2057153C1 |
| SYSTEM FOR PROCESSING SEA BUCKTHORN BERRIES | 1993 |
|
RU2034015C1 |
| PRODUCTION LINE FOR THE GRAPE JUICE | 1994 |
|
RU2048513C1 |
