FIELD: agriculture.
SUBSTANCE: invention relates to food industry. The method is characterised in that the heat input to the workpiece is carried out not only by supplying of the thermal agent along the recirculation loop, but also due to reduction of the thermal resistance of the wall boundary layer of air at the product through creation of ultrasound in the amount of the baking chamber.
EFFECT: invention enables to accelerate the process of baking by 20-28% and to improve the quality of the manufactured products.
6 cl, 3 dwg
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Authors
Dates
2013-10-27—Published
2011-06-17—Filed