METHOD FOR BAROVACUUM DRYING OF RASPBERRIES Russian patent published in 2022 - IPC F26B7/00 F26B3/04 F26B5/04 F26B3/30 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the production of dried raspberry. Raspberry is dried in one layer with infrared beams at a temperature of 40°C by alternating three injection-vacuuming cycles, wherein the injection cycle is the first. In the vacuuming cycle, residual pressure is 5.5 kPa, and its duration is 60-90 min, in the first injection cycle, residual pressure is 40 kPa, in the second cycle – 60 kPa, in the third cycle – 80 kPa, the duration of this cycle is 4 min.

EFFECT: invention allows for the production of a high-quality dried product with distinct characteristic taste, homogenous concentration, moisture content of no more than 5%, without the damage to berry shell.

1 cl