| 摘要 |
FIELD: food-processing industry; methods of drying food-stuffs. ^ SUBSTANCE: proposed method includes successive treatment of product in at least two zones; temperature and rate of motion of heat-transfer agent in first zone ensure initial heating of product and maintenance of constant rate of drying; temperature and rate of motion of heat-transfer agent in second zone ensure reduction of drying rate. Thermal conditions for each zone are created in separate drying ovens by transfer of product from oven to another. ^ EFFECT: possibility of maintaining constant drying mode in each zone; fast drying procedure. ^ 2 cl, 1 dwg |
