METHOD OF VEGETATIVE PRODUCT DRYING Russian patent published in 2003 - IPC

FIELD: technology of drying of vegetative products including vegetable, fruit, mushrooms, medicinal raw materials and other materials with help of drying facilities. SUBSTANCE: method is realized by means of infrared radiation and convective blowing. For each case, spectral sensitivity for dried material is determined. Then, infrared radiators are adjusted (by varying their temperature) to wave length so that wave length of infrared radiation accounted for maximum electromagnetic energy corresponds to maximum product absorption capacity. Infrared radiators are switched-on with heat-flux of 4.5-8.5 kW/sq.m and product is heated to temperature equaling 0.8- 0.9 of permissible drying temperature. Then, they are switched-off and fan is switched-on which cools product upper layers to temperature equaling 0.45-0.55 of maximum drying temperature. Next stage provides for product blowing with air heated up to 45-55C. Process is conducted until product reaches standard moisture content of 10-12%. EFFECT: higher efficiency of drying process and quality of dried material. 1 dwg, 1 tbl