FOOD PRODUCTS VACUUM DRYING METHOD Russian patent published in 2014 - IPC F26B5/04 

FIELD: food industry.

SUBSTANCE: milled food product (in a 5-100 mm thick layer) is put into a vacuum chamber. A residual pressure (800-1000) Pa is created in the vacuum chamber. The product is heated up to 35-45°C with heat flux density equal to 20.0-25.0 kW/m². The product is dried during 2-3.5 hours till the product moisture weight fraction is no more than 4.0%.

EFFECT: invention allows to manufacture high quality dry products due to efficient values of temperature, heat flux density and residual pressure, reduce the process duration and significantly decrease specific heat expenditures.