FIELD: food-processing, microbiological and chemical industry, in particular, processes used for sublimation drying of frozen solutions or suspensions, and sublimation drying of frozen food products.
SUBSTANCE: method involves removing foreign gases from volume of drying chamber in three successive stages including preliminary partial vacuumizing of drying chamber by means of low vacuum pump, blowing drying chamber with carbon dioxide while vacuum pump continues its operation, pressurizing said chamber and removing carbon dioxide from volume of said chamber by feeding portion of alkaline solution therein.
EFFECT: reduced admission of foreign gases into volume of drying chamber, enhanced reliability and reduced irreversible consumption of power.
5 cl, 1 dwg
