METHOD FOR PRODUCING SNACKS FROM VEGETAL MATTERS FIRST FRUITS AND GREENS

摘要

The raw fruit and vegetable materials are prepared, cut up, in some cases treated to stabilise their colour, then subjected to convective drying, pref. in a tunnel drier at 50-85 deg.C and 10-100% relative humidity. The adsorbed and chemically fixed water content is reduced to produce at least 98% dry material content by microwave energy using the chamber formed as a resonator cavity. This process is pref. carried out in a vacuum, to limit the temp. according to the product involved, but not exceeding 60 deg.C. The product is cooled in a vacuum to 20-40 deg.C. USE - As a snack. - (1pp Dwg.No. 0/1)