FIELD: food-processing industry, in particular, production of food concentrates.
SUBSTANCE: method involves washing, inspecting, gauging, cleaning, cutting, blanching and drying; providing drying in two sequential repeatedly alternating short-time stages: first stage including processing potato cubes in dense 55-mm high layer with overheated steam of atmospheric pressure, and second stage including processing in fluidized bed at predetermined velocity and temperature of overheated steam.
EFFECT: increased heat efficiency and intensity of drying process and improved quality of ready product.
2 dwg, 6 tbl
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