METHOD FOR DRYING OF FOODSTUFFS BY INFRARED RADIATION AT UNDER-PRESSURE AND LOW TEMPERATURE Russian patent published in 2000 - IPC

FIELD: method for drying of foodstuffs by infrared radiation at under- pressure and low temperature. SUBSTANCE: method has the following stages: removal of air by a vacuum pump to a pressure of 74.7 to 21.3 kPa during 1 to 10 min. , feed of nitrogen containing pulverized ethanol to the drying unit, and pressure rising up to 98.1 to 186.3 kPa during 1 to 10 min. Then, pressure is decreased below 21.3 to 0.13 kPa within 30 min after discontinuation of nitrogen feed. The electric infrared heater is switched on at maintaining of the internal pressure in the unit below 21.3 to 0.13 kPa and temperature across the width of the product within 0 to 10 C for 15 to 90 min. Air is fed until atmospheric pressure is attained inside the unit. The method provides for prolonged storage of dried products, prevents discolorization of product and its spoilage. The product preserves its tastiness for a long period of time. EFFECT: enhanced efficiency. 3 dwg