| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves raw material inspection, sorting, washing, peeling, cutting, frying with superheated steam under atmospheric pressure. Chestnuts are cut into cubes with linear size up to 3-5 mm. Their frying with superheated steam is performed in three stages. At the first stage the chestnut layer is blown with 423 K steam at a rate of 1.85 m/s during 12 minutes. At the second stage the chestnut layer is blown with 433 K steam at a rate of 1.3 m/s during 5 minutes. At the third stage the chestnut layer is blown with 443 K steam at a rate of 0.8 m/s during 11 minutes till the final moisture content is equal to 4%. ^ EFFECT: ready product quality improvement and the process heat efficiency enhancement due to usage of a staged mode of chestnuts frying with superheated steam, the frying process intensification and reduction of energy expenditures on the ready product manufacture. ^ 1 dwg, 1 tbl |
