CHEESE SUBLIMATION DRYING METHOD Russian patent published in 2015 - IPC A23C19/86 

FIELD: food industry.

SUBSTANCE: method envisages cheese milling into slices sized 30×20 mm and having thickness equal to 1-2 mm. The cheese slices are placed on the tray and put into the sublimation chamber, where drying is performed at a temperature of 45-47°C, with thermal capacity equal to 5.0-7.0 kW/m² under a pressure of 500-700 Pa. The evaporator surface temperature is equal to minus 33-35°C. The drying duration is equal to 1.5-2 hours; weight fraction of moisture in dry cheese is no more than 4.0%.

EFFECT: production of dry cheeses having high quality indices combined with uniform distribution of moisture weight fraction across the bulk of cheese volume dried with account the drying process duration reduction and energy consumption decrease.

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