FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method comprises drying products by alternation of cycles of evacuating to residual pressure of 25 kPa for 30 min and delivery of excess pressure 6÷7 kPa for 15 minutes. Product is heated to temperature of 50 °C with gaseous heat carrier during period of delivering excess pressure and with infrared lamps during evacuation period.
EFFECT: invention enables to reduce duration of moisture removal on average by 10÷15 %, wherein that type of drying is characterized by high quality dried product.
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Authors
Dates
2017-01-23—Published
2015-10-30—Filed