FIELD: food industry.
SUBSTANCE: dewatering is carried out in a vacuum drying apparatus. At that, drying is performed in two stages: at the first stage, the royal jelly is concentrated at a residual pressure of 2-3 kPa and a chamber temperature of 70±3°C for 5 hours before the concentration of solids is 58-60%. At the second stage, drying is carried out to a solids concentration of 90-95% at the same residual pressure and chamber temperature of 35±3°C.
EFFECT: increased efficiency of royal jelly dewatering, preservation of the thermolabile components of royal jelly.
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