METHOD OF DRYING PASTY FOOD-STUFF AND PLANT FOR REALIZATION OF THIS METHOD Russian patent published in 1999 - IPC

FIELD: drying viscous and pasty substances; children diet and dietotherapy. SUBSTANCE: drying is effected by applying the product on surface of nonhygoscopic inert particles followed by quasi-liquefaction of particles with product by flow of drying agent and removal of dried product by flow of drying agent from surface of particles; to this end, nonhydroscopic inert particles are heated to temperature exceeding temperature of product fed for drying but not exceeding sugar caramelization temperature or product decomposition temperature. Before feeding the cooling agent for quasi-liquefaction it is preliminarily cooled to temperature below temperature of product fed for drying but not below cryoscopic temperature of product; drying is continued to absolute content of moisture not exceeding 1 g per kg of dry drying agent. Plant used for realization of this method has drying agent circulation system made in form of two independent loops: one loop includes drying chamber, fan, evaporator and adsorber connected in series; this loop is closed; second loop is open; it is connected with surrounding medium; open loop includes fan, condenser, calorifier and drying chamber connected in series. EFFECT: intensification of drying process through organization of unidirectional thermal and moisture action on product to be dried. 4 cl, 4 dwg