FIELD: food industry.
SUBSTANCE: one performs microwave treatment of fresh edible mushrooms under vacuum at a residual pressure equal to 10.0-11.5 kPa at a temperature of 35-40°C, specific microwave power being 0.9-2.3 kW/kg, during 100-110 minutes till moisture content is 12%.
EFFECT: method allows to accelerate the drying process, improve the quality and the microbiological indices of the ready product and reduce energy expenditures.
3 tbl, 4 ex
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