Method for vacuum drying of whole berries

FIELD: food industry.

SUBSTANCE: whole berries are placed into a 70°C drying chamber. During the first hour of drying the pressure in the chamber is equal to 40-50 kPa. Then during the remaining period of drying the pressure in the chamber is maintained at the level of 10-15 kPa.

EFFECT: produced whole berries are characterised by high organoleptic properties.

 

The invention relates to food industry, namely to production of various types of dried whole berries.

The known method of drying and disinfection of fruits and berries [1], involving several stages: the first stage is the removal of 10% moisture and electrolytic disinfection of fruits and berries by heating them currents of low frequency to a temperature of 55-65°C. In subsequent phases are dried fruits and berries by using infrared radiation and microwave energy at a density of power flow is not more than 0.2, 0.3 and 0.4 W/cm2respectively, and the ratio of the microwave energy and the energy of the IR radiation is 1/6÷10, 1/3÷6 and 1/1. 5÷3.

The disadvantage of the above method is the duration of the drying process, and a lot of stages of technology.

The known method of drying fruits and vegetables [2], which includes procedures such as sorting, washing, blanching and dehydration of microwave energy and vacuum. A feature of this method is that the blanching is due to the microwave radiation, with a capacity of 0.5 to 3.0 W/g and a pressure of 200-400 mm Hg.PT. while centrifuging the product at a speed 250-500 rpm, and the dehydration is carried out of the microwave energy with a power density of radiation of 1.0-0.25 W/g at a pressure of 30-100 mm Hg.PT.

The disadvantages of this method include the inability to obtain solid Visu�enny berries due to the fact, in the centrifuge process, there is a significant compression of the raw material.

Closest to the claimed invention is a method of vacuum drying of berries [3], which includes the blanching of raw materials, size reduction of 5-10 mm and vacuum dehydration in two stages: at the first stage of drying is carried out at a temperature in the chamber (60 to 65)°C and a residual pressure (8-12) kPa, in the second stage, the residual pressure is reduced to (3-4) kPa, and the temperature in the chamber rises to (70-80)°C.

The disadvantage of this method is the inability to get the whole dried berry due to the fact that at this high pressure the berry is not subjected to crushing, exploding.

The basis of the invention tasked to get the whole dried berries are characterized by high quality features. The technical result is achieved by gradually reducing the pressure in the chamber as it is being dried berries. During the first 60 min of drying the pressure in the chamber is (40-50) kPa and a temperature of - 70°C. this eliminates the possibility of rupture of the berries, since at this pressure the moisture in it does not boil and gradually transferred to the product surface, evaporating. During the subsequent drying, the pressure in the chamber is (10-15) kPa. The total duration of vacuum drying for various types of berries on average 5-6 hours.

as a result of using this method of drying it is possible to obtain dried whole berries, characterized by high organoleptic indicators with a mass fraction of moisture 4-6%.

Sources of literature

1. Patent No. 2194228 Russian Federation, F26B 3/347, A23B 7/02. Method of drying and disinfection of fruits and berries / Chekrygin I. M., Bukreev, V. G., Eremin A. D. - No. 2000123044/13; Appl. 04.09.2000; publ. 10.12.2002 (analogue).

2. Patent No. 2195824 Russian Federation, A23B 7/00. Method of drying fruits and vegetables / Ivanov V. A., G. Sapunov S. No. 2000116678/13; Appl. 23.06.2000; publ. 10.01.2003 (analogue).

3. Patent No. 2462867 Russian Federation, A23B 7/02. Method of vacuum drying of berries / Ermolaev V. A., Fedorov D. E., G. A. Maslennikov - No. 2011122882/13; Appl. 06.06.2011; publ. 10.10.2012 (prototype).

Method of vacuum drying of whole berries, occurring at a temperature of 70°C and characterized in that in the first hour of drying chamber pressure is 40-50 kPa, and during subsequent drying, the pressure in the chamber is maintained at 10-15 kPa.



 

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