FIELD: food-processing industry, in particular, production of food concentrates.
SUBSTANCE: method involves washing, inspecting, gauging, cleaning, cutting, blanching, treating with pectin solution and drying beet. Drying process is provided in two sequentially and repeatedly alternating short-term stages. First stage involves processing beet cubes in dense 60-mm high layer with overheated steam under atmospheric pressure. 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
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF DRIED CARROT | 2003 |
|
RU2252564C1 |
| METHOD FOR PRODUCING OF DRIED POTATO | 2003 |
|
RU2254001C1 |
| METHOD OF PRODUCING DRIED JERUSALEM ARTICHOKE | 2004 |
|
RU2256379C1 |
| METHOD FOR PRODUCING OF DRIED MUSHROOMS | 2003 |
|
RU2246841C1 |
| METHOD OF MANUFACTURING OF DRIED CARROTS | 2008 |
|
RU2348160C1 |
| METHOD FOR PRODUCING OF DRIED CHICORY | 2003 |
|
RU2246840C1 |
| METHOD OF MANUFACTURING DRIED PARSLEY ROOTS | 2007 |
|
RU2348333C1 |
| METHOD OF MANUFACTURING DRIED PARSNIP ROOTS | 2007 |
|
RU2348158C1 |
| METHOD OF MANUFACTURING DRIED CELERY ROOTS | 2007 |
|
RU2348159C1 |
| FRUIT-AND-VEGETABLE CHIPS PRODUCTION METHOD | 2012 |
|
RU2520142C2 |
