METHOD FOR MANUFACTURING DRIED PEARS

摘要

FIELD: food industry.SUBSTANCE: pears are inspected, sorted, washed, cut and subjected to combined UHF and convective drying. Drying is performed with a UHF electromagnetic field with power equal to 800 W and with convective blowing with air having initial temperature equal to 293 K in three temporal stages. At the first stage pears cut into 10×10×10 mm cubes are heated with UHF field during 3 minutes; then the magnetron is switched off and the product is blown with an air flow with flow rate equal to 0.7 m/s during 3 minutes; then one proceeds with repeated UHF field drying during 4 minutes. At the second temporal stage pre-dried pears are heated with UHF field during 4 minutes; then the magnetron is switched off and the product is blown with an air flow with flow rate equal to 0.5 m/s during 4 minutes. The cycle is repeated three times, the second stage duration equal to 24 minutes. At the third temporal stage pre-dried pear cubes are heated with UHF field during 5 minutes; then the magnetron is switched off and the product is blown with an air flow with flow rate equal to 0.4 m/s during 5 minutes. The cycle is repeated five times until the ultimate moisture content is 23%; the third stage duration is 50 minutes.EFFECT: invention allows to produce high quality dried pears with high content of valuable nutritive thermolabile substances, to increase thermal efficiency and intensify the drying process as well as reduce the ready product production energy costs.1 dwg, 1 tbl