METHOD OF FOOD PRODUCTS VACUUM PRESSURE DRYING Russian patent published in 2016 - IPC F26B7/00 F26B3/30 

FIELD: food industry.

SUBSTANCE: product is milled into tray at layer thickness from 4 to 45 mm. Heating elements are installed at distance of 9-18 mm from product and dried at temperature of 20-60 °C and residual pressure of 3.4-4.5 kPa. Then pressure is increased to 200 kPa for 1-3 minutes, and heating elements are disconnected. Similar cycles are repeated from two to four times, at that each time processing time is reduced. Drying process duration is equal to 1.5-3.5 hours till product moisture weight fraction of not more than 4.0 %.

EFFECT: invention ensures production of dry food products of high quality.

1 cl, 2 dwg