FIELD: food-processing industry, in particular, production of food concentrates.
SUBSTANCE: method involves washing, inspecting, gauging, cleaning, cutting, blanching and drying carrot. Drying process is provided in two sequentially and repeatedly alternating short-term stages. First stage involves processing carrot cubes in dense 65-mm high layer with overheated steam under atmospheric pressure and second stage involves processing in fluidized bed at predetermined temperature and flow rate of overheated steam.
EFFECT: increased heat effectiveness, intensified drying process and improved quality of ready product.
2 dwg, 4 tbl
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