FIELD: food-processing industry. SUBSTANCE: method involves treating products with dry steam for 2 min at temperature of 100-110 C and relative humidity of 95-98%; holding at temperature of 120-140 C for 30-50 min and cooling to environmental temperature. EFFECT: increased efficiency, simplified method, reduced drying time and improved quality of product.
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Authors
Dates
1997-08-20—Published
1995-05-24—Filed