FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method of vacuum concentrating the juice of direct extraction is proposed, involving the collection of direct pressing juice, vacuum drying at a residual pressure of 4–5 kPa and a layer thickness of 20 mm. At the same time for the supply of heat using a pulsed method, and the intensity of heating is controlled by the temperature of the product, which throughout the process does not exceed 35 °C.
EFFECT: invention allows to reduce energy costs and reduce the duration of dehydration.
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