METHOD OF MANUFACTURING DRIED CELERY ROOTS Russian patent published in 2009 - IPC A23B7/02 

FIELD: food products.

SUBSTANCE: method includes washing, inspection, alkaline cleaning, skinning and washing off alkaline, advanced cleaning, cutting, drying and inspection. Drying is performed in three stages. At the first stage cut celery roots are treated in dense layer by coolant flow at the temperature of 328 K and speed of 2.0 m/s during 15 minutes. At the second stage - at the temperature of 338 K and speed of 1.3 m/s during 45 minutes. At the third stage - at the temperature of 348 K and speed of 0.4 m/s during 25 minutes. Celery roots are mixed under drying process during 3 seconds. At the first stage - every 3 minutes, at the second stage - every 3 minutes, at the third stage - every 5 minutes.

EFFECT: quality improvement of finished product and improvement of thermal effectiveness of drying process.

1 dwg, 1 tbl