METHOD OF MANUFACTURING DRIED PARSLEY ROOTS Russian patent published in 2009 - IPC A23L3/40 A23L1/20 

FIELD: food production process.

SUBSTANCE: parsley roots are washed, inspected, alkaline cleaned, skinned. After alkaline is washed off parsley roots are washed and cut. After that drying is performed in three stages. At the first stage cut parsley roots are treated in dense layer by coolant flow at the temperature of 318 K and speed of 2.2 m/s during 12 minutes. At the second stage - at the temperature of 328 K and speed of 1.2 m/s during 38 minutes. At the third stage - at the temperature of 333 K and speed of 0.6 m/s during 45 minutes. Parsley roots are mixed under drying process in fluidised layer during 3.5 seconds.

EFFECT: finished product quality improvement and improvement of thermal effectiveness of drying process due to staged drying of parsnip roots in dense layer using fluidising for mixing.

1 tbl, 1 dwg, 1 ex