METHOD FOR VACUUM DRYING OF FRUIT AND BERRIES Russian patent published in 2015 - IPC A23B7/02 

FIELD: food industry.

SUBSTANCE: raw materials, whenever required, are blanched, cut into cubes sized 5-7 mm and put into the same tray in the drying chamber. At the first stage, pressure in the chamber is reduced to 10-30 kPa. As a result of this, the product self-freezing and sublimation of ice being formed take place. 2 hours later, pressure in the chamber is increased up to 3-5 kPa; infrared heating lamps sustaining the drying temperature at the level of 70-80°C are switched on.

EFFECT: invention usage will allow to reduce duration of the vacuum drying process combined with the dried product quality indices preservation.