METHOD AND APPARATUS FOR OBTAINING SUBLIMATED FOOD PRODUCTS Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves providing extrusion forming of basic product; freezing formed product; treating with vapor flows and providing sublimation drying. Product is extruded immediately into sublimation chamber. Moisture sublimation is performed by treating product in superhigh frequency field and simultaneously by evaporative freezing in zone with pressure value below triple point. Dried product is packaged in sublimation chamber. Apparatus has product feeding device, sublimation chamber with power sources, outer desublimator and sluice gate. Vapor gate and head made in the form of Laval nozzle are positioned around discharge opening of vertical product feeding device. Indexing-packaging device is positioned downstream of magnetron zone. Method and apparatus allow predetermined quality to be retained in ready product. EFFECT: intensified sublimation process and reduced power consumption. 3 cl, 1 dwg