FIELD: food-concentrates industry. SUBSTANCE: method involves impregnating raw material with liquid carbon dioxide at pressure exceeding atmospheric pressure; relieving pressure to atmospheric pressure in two stages: at first stage during foaming or swelling, pressure drop rate is set at level preventing moisture from freezing and at second stage - at the level providing freezing of moisture; removing moisture at elevating temperature and reducing pressure in high-frequency electromagnetic oscillation field, with intensity of electromagnetic oscillation being set at the level providing moisture sublimation. EFFECT: increased efficiency by increased drying rate and improved quality of food product by retaining eating qualities.
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