FIELD: food industry, chemical industry.
SUBSTANCE: invention relates to the field of the food, microbiological and chemical industry and can be used for drying food products and biologically active additives, drying frozen solutions or suspensions, as well as for concentrating or drying liquid solutions and suspensions. The method for vacuum drying of food products consists in the fact that the product is placed in a chamber filled with a vapor-gas medium with a reduced controlled pressure, thermal energy is supplied to the product, and the released water vapor is deposited on the cooled surface of the ice condenser. The vapor-gas medium is moved by means of a gas-blowing device from the product to the ice condenser and back, while regulating the flow rate of the vapor-gas medium by changing the performance of the gas-blowing device. The surface temperature of the ice condenser is maintained below the temperature of the triple point of water, and the pressure in the chamber is maintained in the range from 200 Pa to 5000 Pa.
EFFECT: method makes it possible to regulate the mutual ratio of the amount of moisture removed by phase transitions of various types while simultaneously conducting these processes, as well as to adjust this relationship in different stages of drying, which in turn makes it possible to change the consumer appeal of the dried product.
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