FIELD: food-processing industry.
SUBSTANCE: method involves spraying food products at first stage with water having fixed temperature by aerosol spraying method with the use of fine-dispersion pneumatic nozzle; at the second stage, blowing food product with air having fixed temperature, with water and air temperature exceeding maximal admissible temperature of food product by 2-80C and 1-50C, respectively.
EFFECT: improved quality of food product, reduced process time and decreased consumption of sweet water.
2 dwg
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