DRIED GARLIC PRODUCTION METHOD Russian patent published in 2015 - IPC A23N12/00 

FIELD: food industry.

SUBSTANCE: method involves washing, cutting off ends and fibrils of garlic, dividing garlic into cloves, sorting, pneumo-peeling, drying, milling, sieving, packing and packaging of the ready product. Garlic cut into slices with thickness equal to 3 mm is subjected to combined UHF-convective drying. Drying is performed by way of exposing the product to a UHF electromagnetic field with a frequency equal to 2450 MHz and with convective blowing with air having initial temperature equal to 293 K in three temporal stages. At the first stage, garlic slices are heated with UHF-waves till the temperature is equal to 300 K with simultaneous blowing at an air flow rate equal to 0.9 m/s during 7.5 minutes. At the second stage heating is performed till the temperature is equal to 316 K at an air flow rate equal to 0.7 m/s during 12 minutes. At the third stage heating is performed till the temperature is equal to 320 K at an air flow rate equal to 0.5 m/s during 20 minutes.

EFFECT: invention implementation allows to enhance the ready product quality.

1 dwg, 1 tbl