TAMARILLO FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2014 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: tamarillo is prepared and cut. One performs convective drying till intermediate moisture content, additional drying in the microwave field till dry substances content is equal to no less than 85%. One proceeds with impregnation with liquid carbon dioxide with simultaneous pressure boost. Pressure is reduced down to atmospheric value with simultaneous freezing of carbon dioxide. Carbon dioxide is sublimed with simultaneous swelling of tamarillo. One performs packaging into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: method allows to reduce losses of biologically active substances of initial raw materials.