PERSIMMON CHIPS PRODUCTION METHOD Russian patent published in 2012 - IPC A23B7/01 A23L3/54 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The persimmon ships production method involves raw material inspection, sorting, washing, cutting and combined radiative-convective drying with IR-rays with wave length within the range of 1.16-1.65 mcm and the heat flow density equal to 2.69-5.44 kW/m² with convective blowing with air having temperature equal to 291 K in three temporal stages. At the first stage persimmon cut into 1.5 mm thick segments is heated with IR-rays till the temperature is equal to 321 K with simultaneous blowing at an air flow rate equal to 1.5 m/s during 18 minutes. At the second stage heating is performed till the temperature is equal to 330 K at an air flow rate equal to 1.0 m/s during 22 minutes. At the third stage heating is performed till the temperature is equal to 335 K at an air flow rate equal to 0.5 m/s during 20 minutes. Sugar syrup with flavour additives is applied onto the persimmon segments dried till their final moisture content is equal to 7-8%.

EFFECT: method allows to manufacture a product of improved quality as well as enhance the drying process efficiency.

1 dwg, 1 tbl