| 摘要 |
FIELD: food-processing industry, in particular, production of food concentrates. ^ SUBSTANCE: method involves washing, inspecting, gauging, cleaning, cutting, blanching and drying carrot. Drying process is provided in two sequentially and repeatedly alternating short-term stages. First stage involves processing carrot cubes in dense 65-mm high layer with overheated steam under atmospheric pressure and second stage involves processing in fluidized bed at predetermined temperature and flow rate of overheated steam. ^ EFFECT: increased heat effectiveness, intensified drying process and improved quality of ready product. ^ 2 dwg, 4 tbl |
