发明名称 |
FOOD PRODUCT DRYING METHOD |
摘要 |
FIELD: food-concentrates industry. SUBSTANCE: method involves impregnating raw material with liquid carbon dioxide at pressure exceeding atmospheric pressure; relieving pressure to atmospheric pressure in two stages: at first stage during foaming or swelling, pressure drop rate is set at level preventing moisture from freezing and at second stage - at the level providing freezing of moisture; removing moisture at elevating temperature and reducing pressure in high-frequency electromagnetic oscillation field, with intensity of electromagnetic oscillation being set at the level providing moisture sublimation. EFFECT: increased efficiency by increased drying rate and improved quality of food product by retaining eating qualities.
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申请公布号 |
RU2115347(C1) |
申请公布日期 |
1998.07.20 |
申请号 |
RU19970108247 |
申请日期 |
1997.05.19 |
申请人 |
NAUCHNO-ISSLEDOVATEL'SKIJ INSTITUT PISHCHEKONTSENT;EKHNOLOGII;NI SKIJ I PISHCHEKONTSENT |
发明人 |
KVASENKOV O.I.;KOMJAKOV O.G.;DOBROVOL'SKIJ V.F. |
分类号 |
A23L3/52;A23P1/14;A23P1/16;(IPC1-7):A23L3/52 |
主分类号 |
A23L3/52 |
代理机构 |
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代理人 |
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地址 |
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