DRIED FRUIT JUICE PRODUCTION METHOD Russian patent published in 1999 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves washing fresh fruit, cutting and blanching with direct steam under pressure of 2-2.5 atm at temperature of 100-105 C; cutting and freezing obtained mass at temperature of - 20-25 C till temperature in the mid portion of layer of product reaches - 18-20 C; providing sublimation drying and packing in hermetically sealed packages. Sublimation drying is initiated at temperature in sublimation chamber not exceeding 25 C, and continued while temperature is reduced to -32-38 C, with following reduction of pressure in sublimation chamber to 65-200 Pa and increasing temperature in sublimation chamber to 90-120 C. Upon cutting, product may be subjected to pressing. Upon sublimation drying, obtained mass may be ground to powder state. Method allows dried fruit juice to be produced from roots, with about 95% of vitamins, ferments and other biologically active substances being kept in dried juice. EFFECT: increased efficiency and improved quality of product.