FIELD: food industry.
SUBSTANCE: invention relates to the food industry. A method for sublimation drying of avocados is proposed, in which peeled avocado fruits are cut into plates 10-15 mm thick and dried in one layer at a residual pressure of 50 Pa and a product heating temperature of not more than 40°C. Drying is carried out in three stages: at the first stage, lasting 60-90 minutes, infrared heaters with a wavelength of 2 μm are used, at the second stage, lasting 80-100 minutes, infrared heaters with a wavelength of 1.0 μm are used, and at the third stage use infrared heaters with a wavelength of 0.8 microns.
EFFECT: invention allows to reduce the duration of dehydration.
1 cl, 5 ex
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