PEAR CHIPS PRODUCTION METHOD Russian patent published in 2013 - IPC A23L1/212 A23B7/00 

FIELD: food industry.

SUBSTANCE: invention relates to vegetable dehydration and food-concentrates industry. The method involves raw material inspection, sorting, washing, cutting into slices and combined radiative-convective drying. The combined radiative-convective drying is performed with infrared rays with wave length within the range of 1.16-1.65 mcm and heat flow density equal to 2.69-5.44 kW/m² with convective blowing with air having a temperature equal to 298 K in four temporal stages. At the first stage pears cut into 1.5 mm thick slices are heated with infrared rays till the temperature is equal to 310 K with simultaneous blowing at an air flow rate equal to 1.7 m/s during 7 minutes. At the second stage heating is performed till the temperature is equal to 320 K at an air flow rate equal to 1.5 m/s during 8 minutes. At the third stage heating is performed till the temperature is equal to 330 K at an air flow rate equal to 1.2 m/s during 15 minutes. At the fourth stage heating is performed till the temperature is equal to 340 K at an air flow rate equal to 0.8 m/s during 15 minutes. Syrup with various flavour additives is applied onto the pear slices dried till their final moisture content is equal to 7-8%.

EFFECT: invention ensures the ready product quality improvement and the process heat efficiency enhancement due to usage of a staged mode of pears radiative-convective drying, reduction of energy expenditures on the ready product manufacture along with drying process intensification.

1 dwg, 2 tbl