| 摘要 |
A method for drying food products includes preliminary preparation of raw material, chopping, filling functional containers with the raw material, preliminary heating of the raw material with a constant temperature of 70 °C in the course of time from 5 to 30 minutes and further drying thereof in a heat-and-mass exchange module up to final moisture content 3-7 % at a temperature of a drying agent of 20-120 °C. Drying of food products is carried out in functional containers of the heat-and-mass exchange module, where an internal heater is arranged to carry out preliminary heating of raw food material. |
