| 主权项 |
1. A method for drying a food product, comprising steps:
a) introducing the food product into an enclosure, the enclosure being defined by the tank of a mixer, and b) drying the food product present in the enclosure by applying a vacuum to the enclosure, the pressure and temperature conditions during the drying step being chosen so as to obtain the range of the phase diagram of pure water where the latter is in the gaseous state, in which method heat is applied to the product present in the enclosure when the vacuum is applied to the enclosure during the step b) so as to keep the temperature of said product constant and/or increase it during all or part of the drying by the application of a vacuum to the enclosure, the heat being applied by heat transfer between at least one heat transfer fluid and the product and/or by irradiation of said product by an electromagnetic radiation, the pressure in the enclosure being, during all or part of the step b), less than or equal to 200 mbar. |
