PROCESS OF VACUUM DRYING OF PRODUCTS OF ANIMAL AND VEGETABLE ORIGIN

摘要

technological treatment of products of animal and vegetable origin. SUBSTANCE: process of vacuum drying of products of animal and vegetable origin involves their heating and agitation in sealed vacuum chamber with subsequent separation of water steam and pumped away gases. Residual pressure of 3.0-5.0 Pa is created in chamber, water is evaporated by heating product by SHF energy to temperature of 70-90 C and drying is continued till product obtains moisture content of 9-13%. Condensation of water is realized by system of water cooling in atmosphere. EFFECT: increased quality of technological drying process with drop of gradient of temperature over bulk of product. 1 cl, 1 dwg