FIELD: food products.
SUBSTANCE: method includes washing, inspection, graduating, cleaning, cutting, blanching and drying. Blanching of carrot pieces is performed in the liquid flow, which includes preliminary heating of two-phase mixture till the temperature 70-95°C, final heating by live steam till the temperature 110-140°C, proving at the latter temperature during 1-1.5 minutes and instant cooling till the temperature 70-95°C. Drying is performed in two sequential stages. At the first stage carrot pieces are treated in rotational flow of drying agent at the temperature of 413K, at the second stage the treating is performed in fluidised layer.
EFFECT: improvement of thermal effectiveness and intensity of drying process, improvement of finished product quality.
3 ex
| Title | Year | Author | Number |
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