FIELD: food-processing industry.
SUBSTANCE: method involves defrosting and drying raw fruit material by exposing to microwave energy and vacuum at residual pressure of 70-80 mm of mercury column; drying raw fruit material to moisture content of 12%.
EFFECT: intensified defrosting and drying process, improved quality and microbiological characteristics of ready product.
3 tbl, 3 ex
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Authors
Dates
2008-04-20—Published
2006-07-28—Filed