FRUIT BLANCHING AND DRYING METHOD Russian patent published in 2020 - IPC A23B7/02 A23B7/06 A23L3/16 A23N12/04 A23N12/08 F26B3/18 F26B9/00 F26B23/10 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for blanching and drying fruits envisages primary preparation of fruits, blanching of fruits for 3–5 minutes in thermal water, the temperature of which at outlet is 89–92 °C. Further, raw fruits after blanching come to the surface of a warm water floor, the heat energy of which is same thermal water. Uniform drying of fruits takes place under effect of heat emanating from pipes through which thermal water flows. Floor temperature is maintained within tolerable limits of 30–60 °C.

EFFECT: proposed method of fruit blanching and drying is characterized by absence of labour intensity, ensures reduction of energy consumption, preservation of quality and nutritional value of the ready product, does not depend on weather conditions and season.

1 cl