| 摘要 |
Small pieces of food prods. (10) are dehydrated and impregnated by a conc. soln. of sugar or salt at a temp. of 30-70 deg.C. Dehydration and impregnation takes place in a vessel (1) filled with a soln. of higher density than that of the prods., to a depth (2) sufficient to completely immerse the prods. The soln. is circulated to maintain a constant concn. around the pieces of prod. Pieces of prod. are moved downwards by a flux of soln. injected by nozzles (11) above the liq. surface. This jet also impregnates prods. at the surface. Prods. are allowed to rise, according to their own buoyancy, to the surface. This circulation continues until the prods. are completely dehydrated. USE/ADVANTAGE - Dehydration of small pieces of food prods. of animal or vegetable origin, particularly fragile prods. of low density (about 0.8) such as strawberries or bananas. A high concn. gradient is maintained at the prod.-soln. interface by mixing. Prods. are not damaged by the gentle action, avoiding oxidn. reactions which produce undesirable enzymatic browning. Residence time can be controlled, according to the geometry and size of the pieces. Prods. can be placed in and out of the vessel without damage.
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