| 摘要 |
The invention refers to the food industry, namely to a hip drying process.The process, according to the invention, provides for drying of hips in two stages, in the first stage it is carried out the convective drying at the temperature of 96...100?C up to the hip humidity of 34%, and in the second stage - in combination with drying in the electromagnetic high-frequency field with the intensity of 17020...17025 V/m. At the same time, drying in the second stage is carried out up to the attainment of the preset temperature and humidity inside the hip, using the following formulae:
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