| 摘要 |
Small pieces of food products (12) are dehydrated and impregnated by a concentrated soln. of sugar or salt (15) at a temp. of 30-70 deg.C. Dehydration and impregnation takes place in a vessel (1) filled with a soln. (15) of higher density than that of the products, to a depth (7) sufficient to completely immerse the products. The soln. is circulated to maintain a constant concn. around the pieces of product. Pieces of product are moved slowly downwards by a mechanical agitator (2), then allowed to rise, according to their own bouyancy, to the surface. This circulation continues until the products are completely dehydrated. USE/ADVANTAGE - Dehydration of small pieces of food products of animal or vegetable origin, particularly fragile products of low density (about 0.8) such as strawberries or bananas. A high concn. gradient is maintained at the product-soln. interface by mixing. Products 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. Products can be put in and out of the vessel without damage.
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