METHOD AND DEVICE FOR LOW-TEMPERATURE VACUUM DRYING OF CRUSHED PRODUCTS OF ANIMAL AND PLANT ORIGIN Russian patent published in 2022 - IPC A23L3/01 A23L3/40 F26B3/347 F26B5/04 

FIELD: food industry.

SUBSTANCE: invention relates to drying equipment for crushed food products. An installation for low-temperature vacuum drying of crushed food products of animal and plant origin is proposed, which consists of a vacuum chamber made in the form of a torus with a movable upper lid, in which at least eight magnetrons for microwave heating of the product are located, and an upper window of the loading hopper, a vacuum receiver, the vacuum in which is created and maintained using a vacuum pump, pipelines and vacuum shut-off valves for the possible connection of at least one more vacuum chamber, at the same time, the vacuum chamber has a fixed side wall, with nozzles located in it with a high-speed valve for creating a vacuum connected to a vacuum receiver and a valve for removing vacuum and equalizing pressure, a bottom along which the dried product is distributed and discharged through the lower discharge window using a pusher, independent rotary mechanisms for rotating the upper lid and the pusher, as well as a device that measures the temperature change of the product in the area of the electromagnetic field of each magnetron, at the signal of which each of the magnetrons turns on and off, and the emitters of each of the magnetrons are located at an angle of 45°+/-10° to the bottom surface of the vacuum chamber, and the internal volume of the vacuum chamber correlates with the volume of the vacuum receiver at least at 1:10. A method for low-temperature vacuum drying of crushed food products of animal and plant origin using this device is also proposed, which includes heating of the dried product due to the pulsed action of an electromagnetic field of super-high frequency, which is created by turning on and off magnetrons, drying until the temperature of the product reaches 30-40°C, while at the beginning of drying in the vacuum chamber for 1-1.5 min the pressure is decreased to values of 10-15 mm Hg.

EFFECT: invention makes it possible to improve the quality of dried products, reduce energy costs and shorten the duration of the dehydration process.

2 cl, 4 dwg