FIELD: vacuum drying of liquid, pasty or flat solid high-moisture content materials. SUBSTANCE: method involves charging material adapted for drying into vacuum chamber and providing vacuumizing; switching off vacuum pump, when temperature of material reaches 0 C to -5 C; supplying liquid nitrogen into cryopanels mounted within vacuum chamber. Method allows high-frequency sublimated material to be produced. EFFECT: increased efficiency by reduced drying time. 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD AND DEVICE FOR PRODUCING SUBLIMATED FOOD PRODUCTS | 2004 |
|
RU2275564C1 |
| PLANT FOR VACUUM DRYING OF MATERIALS | 2001 |
|
RU2213917C2 |
| METHOD FOR SUBLIMATION DRYING OF MANGO | 2022 |
|
RU2776762C1 |
| BANANA FREEZE DRYING METHOD | 2022 |
|
RU2776090C1 |
| METHOD OF VACUUM SUBLIMATION DRYING | 0 |
|
SU579511A1 |
| METHOD OF PROCESSING GREEN-HEAD CABBAGE | 1999 |
|
RU2152743C1 |
| METHOD FOR FREEZE DRYING OF ORANGE | 2022 |
|
RU2778192C1 |
| SUBLIMATION DRYER | 2023 |
|
RU2821115C1 |
| METHOD FOR SUBLIMATION DRYING OF MATERIAL (VERSIONS) AND SUBLIMATION DRYER FOR SUBLIMATION DRYING OF MATERIALS (VERSIONS) | 1997 |
|
RU2191438C2 |
| CONTINUOUS VACUUM FREEZE-DRYING UNIT FOR HOMOGENIZED AND LIQUID FOOD PRODUCTS | 2020 |
|
RU2746636C1 |
