FIELD: food industry.
SUBSTANCE: invention relates to the food industry, namely to the production of sublimated mango. In a method for sublimation drying, mango, before drying, is frozen, cut into plates with a thickness of 10-15 mm, and dried by a sublimation method in two stages: at the first stage, for 2 hours, infrared heaters with a wavelength of 1.8 mcm are used, and at the second stage, infrared heaters with a wavelength of 0.8 mcm are used. In this case, residual pressure in a chamber should be 50 Pa, and a product heating temperature is no more than 40°C.
EFFECT: invention allows for the production of a high-quality product with distinct characteristic taste, preserving an initial shape, with a moisture content of no more than 5%.
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