FRUIT AND BERRY DRYING AND DISINFECTING METHOD Russian patent published in 2002 - IPC

FIELD: food-processing and related branches of industry. SUBSTANCE: method involves first stage of heating fruit and berries with low frequency current to temperature of 55-65 C providing removal of up to 10% of water and electrolytic disinfection of fruit and berries; second, third and fourth stages of drying fruit and berries with infrared radiation and microwave energy at power density of 0.2, 0.3 and 0.4 W/sq.cm, respectively. At each stage microwave and infrared energy ratio is 1/6-10; 1/3-6; 1/1.5-, respectively. Method provides for staged water evaporation of 35%, 30% and 15%, respectively from fruit and berries, and may be used for drying and disinfecting of other water-containing materials. EFFECT: reduced power consumption and cost of employed equipment, improved quality of ready product and increased disinfection extent.