FIELD: food industry.
SUBSTANCE: invention relates to food industry. Milled food product (in a 5-70 mm thick layer) is put into a vacuum chamber. A residual pressure (2-3) kPa is built in the vacuum chamber. The product is heated until a temperature is 70-80°C with thermal capacity 9.0-9.5 kW/m2. Vaporised moisture condensation is performed by the evaporator of a refrigerating machine, temperature on the surface minus 25-30°C.
EFFECT: method allows to produce dry food products having high quality properties and reduced drying time along with reduced energy costs.
4 ex
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