FIELD: vacuum freeze drying. SUBSTANCE: unit has vacuum drying chamber, two incoherent microwave oscillators of same waveband, two conical antennas, steam condensing system, vacuum pump, at least one dielectric chute to receive object to be dried, and at least one dielectric shelf horizontally mounted inside drying chamber and used to receive chute. Antennas are coaxially and tightly secured on ends of drying chamber. Output of each microwave oscillator is connected to input of one antenna. Such design improves quality of dried product due to better uniformity of its heating during sublimation; uniform heating of products from inside makes it possible to attain desired residual moisture content of products. EFFECT: reduced drying time and power requirement, simplified design of unit. 9 cl, 5 dwg
Title | Year | Author | Number |
---|---|---|---|
VACUUM FREEZE DRYING UNIT | 2001 |
|
RU2203459C1 |
VACUUM SUBLIMATION DRYING APPARATUS | 2001 |
|
RU2203597C1 |
METHOD OF SUBLIMATION DRYING | 2001 |
|
RU2200921C1 |
METHOD FOR OBTAINING OF PRODUCT COMPONENTS FOR SEMI-FINISHED FOOD DISH | 2001 |
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METHOD FOR OBTAINING OF SEMI-FINISHED FOOD DISHES | 2001 |
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METHOD FOR OBTAINING OF SEMI-FINISHED FOOD DISHES | 2001 |
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RU2218056C2 |
DEVICE FOR VACUUM DRYING OF BIOMATERIALS | 2010 |
|
RU2451257C2 |
METHOD FOR PREPARING OF SEMI-FINISHED PRODUCTS OF FOOD DISHES | 2001 |
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RU2224447C2 |
METHOD FOR OBTAINING OF PRODUCT COMPONENTS FOR SEMI-FINISHED FOOD DISHES | 2001 |
|
RU2218059C2 |
METHOD FOR OBTAINING SEMI-FINISHED FOOD DISH | 2001 |
|
RU2210284C2 |
Authors
Dates
2003-04-27—Published
2001-09-17—Filed