Fruit-and-vegetable chips production method. RU patent 2520142.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to food concentrates production in apparatus using UHF-energy and may be used for fruit-and-vegetable chips production. The method involves sorting, washing, inspection, calibration, cutting, blanching, treatment with a water solution, drying and packaging. Before moisture-and-heat treatment, loaded and cut fruit-and-vegetable raw material is preliminarily heated with an exhaust heat medium. Moisture-and-heat treatment is performed in five sequential stages The ready product is cooled and packaged into sealed bags.

EFFECT: invention usage allows to manufacture a ready product.

3 dwg, 1 tbl

The invention relates to the food industry, in particular to the production of food concentrates in devices that use of microwave energy, and can be used for the production of fruit and vegetable chips, including Apple, pumpkin and pear.

A method of producing food products of fruit and vegetable raw materials [Pat. The Russian Federation №2304885, IPC 23L 1/212, 23L 3/00. The method of production of food products from vegetable raw materials [Text]./ A.V. Gurevich, Vbeta, Mai, Spinicauda; applicant and patent holder A.V. Gurevich. No 2006126611/13; Appl. 24.07.2006, publ. 27.08.2007], including the preparation of raw materials, its drying up of intermediate moisture, processing solution chitosan, drying in a stream of gaseous coolant when the pulse supply of microwave energy to a residual moisture content of 3-5%, packing in an oxygen-free environment in packs of combined material with polymer-foil-polymer.

The disadvantages of this method are the low quality of the finished product.

There is a method of continuous drying of food with convection and microwave energy supply [Pat. The Russian Federation №2369284, IPC 23L 3/01, AV 7/01. The method of continuous drying of food with convection and microwave energy supply [Text] / Stenlipol, Say, Ammerbach, Dautartas; applicant and patent holder: State educational institution of higher professional education of the Voronezh state technological Academy. No 2008120287/13; Appl. 21.05.2008; publ. 10.10.2009]including product loading, drying and removal of the product, the process of drying is carried out in three stages. At the first stage, preliminary heating of the product with the use of microwave energy supply to the temperature of the wet thermometer. At the second stage, when reaching the period of constant speed of drying is combined effects of continuous convective and periodic microwave energy supply. At the third stage, in the period falling speed of drying are deushku combined effects of continuous convective and continuous microwave energy supply.

The disadvantages of this method are high specific power consumption.

The most closest to the technical nature and was effective is the method of production of food products from apples [Pat. The Russian Federation №2277351, IPC 23L 1/212, AV 7/02. Method of production of the food product made from apples [text]./A.V. Gurevich, A. A. Korolev, V.B. have been Pinto, WE Yavchunovsky; applicant and patent holder A.V. Gurevich. No 2005117180/13; Appl. 06/06/2005, publ. 10.06. 2006], which cut apples into slices thickness of 2-4 mm, processing aqueous solution at a temperature of 60 to 75 OC for 3-6 minutes, followed by a drying by convection method with heat carrier temperature not above 90 C and its consumption of at least 40 m 3 1 kg of prepared apples to a residual moisture content 28-31%, and then dried in the flow of gaseous heat carrier with a pulsed supply of microwave energy to a residual humidity of 5-7%, and placed in an oxygen-free environment in packs of combined material with polymer-foil-polymer.

The disadvantages of this method are the low quality of the dried product, the duration of the processes of production of the finished product and, consequently, oxidizing substances, reduction of its nutritional value, higher specific energy consumption associated with a low rate of product heating and irrational supply of energy.

The object of the invention is getting the finished product of high quality, increasing thermal efficiency and intensification of blagodarova processing, including drying of fruit and vegetables.

The set of technological object of the invention is attained by the fact that the proposed method of production of fruit and vegetable chips, involving sorting, cleaning, inspection, calibration, cutting, sulfatirovnie (blanching, treatment with aqueous solution, drying and packaging, new is that before blagodarova processing pre-heated loaded, chopped, fruit and vegetable raw materials used by the carrier, and then blagodarova treatment is carried out in five stages, the first stage heated raw material is subjected stepwise convective drying with step processing modes repeatedly and consistently alternating stages: at the first stage of the plate of fruit and vegetable raw materials processed in the dense layer superheated steam atmospheric pressure, and the duration of the first stage is 180 C, in the second stage of the treatment is carried out in the fluidized bed with a duration of 60 C and the period of fluidization 4 C; the temperature of superheated steam for the first 15 minutes is 417...419 To 15 min and the end of the drying - 422...424 K, and the speed of superheated steam drying in thick layer is within the first 10 min of 2,0...2,2 m/s, with 10 min 20 min - 1,1 1,4...m/s, with 20 minutes and until the end of the drying process - 0,8...1 m/s; and when drying in the fluidized bed - within the first 10 minutes of 6.0...6.2 m/s, with 10 min 20 min - 5,3 5,5...m/s, with 20 minutes and until the end of the drying process - 3,6...3.8 m/s, with the first stage to the mass fraction of moisture in the chopped fruit and vegetable raw materials 42 45...%; at the second stage processing of the raw material is carried out in a stream of inert carrier with delivery of microwave energy at a constant power of the magnetron to the mass fraction of moisture 28...32%; at the third stage, blagodarenie fruit and vegetable raw materials immersion product in heated water solution with a temperature of 303...308 K or atomization of liquids through humidifiers; in the fourth stage rich or painted on the surface in an aqueous solution of the product to be dried in the microwave while increasing power of magnetrons and simultaneous continuous supply of inert gas heat carrier to a residual moisture content of 5...7%, after which the finished product is cooled and Packed in sealed bags.

The technical result of the invention consists in obtaining a finished product of high quality, improving its food and biological value, thermal efficiency and intensification of blagodarova processing, including drying, through the use of as an inert carrier superheated steam atmospheric pressure at stepwise convective drying with step processing modes, AC microwave energy supply and enable the intermediate stage of wagonssee between the drying of the product in accordance with kinetic regularities of blagodarova processing of fruit and vegetable raw materials.

In Fig. 1 presents the experimental curves of drying U=f(t) (1) and drying speed dU/dτ=f(U) (2) of the plates of apples, temperature curve T =f(t) (3), where U is the moisture content of apples, kg/kg, t - time, s; T - temperature plates; Fig. 2 - diagram of change of velocity, v p and temperature T superheated steam in time; Fig. 3 presents the flow chart method of continuous wafer handling of raw materials.

Method of production of fruit and vegetable chips as follows.

As object of research use apples, pears, pumpkins, which corresponded to the requirements of GOST 27572-87 "fresh Apples for the industrial processing", GOST 21713-76 "fresh Pears late ripening varieties", GOST 7975-68 "Pumpkin fresh food".

Fresh apples, used for processing, in their quality should meet the following requirements:

appearance: fresh fruits, whole, without diseases, dry, clear, not cracked, without damage agricultural pests, one species, one size;

on the internal structure: the pulp is juicy, white, light yellow or light cream, different shades depending on the characteristics of the variety;

the size of the fruit (the largest transverse diameter) - 45...55 mm;

the absence of fruits with deviations in size, with mechanical damages depth of more than 2 mm healed cracks, cuts, light fading;

the absence of fruits faded, with signs rugosity, decayed, steamed and frozen.

Pear on the basis of GOST 21713-76 in their quality should be developed, safe, clean, healthy, without undue external moisture, without any foreign smell and taste and match the following requirements and norms:

appearance: fruits typical for the form and colouring for this pomology varieties, without damage by pests and diseases, whole or broken stem;

the size of the fruit (the largest transverse diameter) - 55...60 mm;

maturity: the fruits of uniform maturity, but not below removable and not over-ripe;

allowed: mechanical damage of not more than two Gradoboev, did not spoil the shape and appearance of the fruit, no stalk, without any damage to the skin, weak attrition and pressures with a total area of not more than 5 cm 2 ;

allowed: damage by pests and diseases healed damage to the skin, not spoiling the appearance of the fruit, with a total area of not more than 1 cm2 , not more than 2% of the fruit, not more than two dried damage moth;

To increase the efficiency of blagodarova processing in the first phase carry out stage-by-stage convective drying with step processing modes repeatedly and consistently alternating stages: at the first stage of the plate of fruit and vegetable raw materials processed in the dense layer superheated steam atmospheric pressure, and the duration of the first stage is 180 C, in the second stage of the treatment is carried out in the fluidized bed with a duration of 60 C and the period of fluidization 4 C; the temperature of superheated steam for the first 15 minutes is 417...To 419, 15 min to the end of the drying - 422...424 K, and the speed of superheated steam drying in thick layer is within the first 10 minutes...2,2 2,0 m/s, with 10 min 20 min - 1,1 1,4...m/s, with 20 minutes and until the end of the drying process - 0,8...1 m/s; and when drying in the fluidized bed - within the first 10 minutes of 6.0...6.2 m/s, with 10 min 20 min - 5,3 5,5...m/s, with 20 min to the end of the drying process - 3,6...3.8 m/s, with the first stage to the mass fraction of moisture in the chopped fruit and vegetable raw materials 42...45%; at the second stage processing of the raw material is carried out in a stream of inert carrier with delivery of microwave energy at a constant power magnetron to the mass fraction of moisture 28...32%; at the third stage, blagodarenie fruit and vegetable raw materials immersion product in the warmed-up water solution with a temperature of 303...308 K or atomization of liquids through humidifiers; in the fourth stage rich or painted on the surface in an aqueous solution of the product to be dried in the microwave while increasing power of magnetrons and simultaneous continuous supply of inert gas heat carrier to a residual moisture content of 5...7%, after which the finished product is cooled and Packed in sealed bags.

From the analysis of the curves of drying and drying speed, for example, apples (Fig. 1, curves 1 and 2) shows that there are a warm-up period, the period of constant and falling speed of drying. The duration of the warm-up period is 6...7 min

One of the main causes of intensification of process of drying of fruit and vegetable raw materials being processed in the pulse fluidized bed superheated steam atmospheric pressure is the rapid heating of the product to the saturation temperature T s =373 K, which is due to the condensation of steam on the surface of the particles due to their relatively low initial temperature (Fig. 1, curve 3).

In the process of blagodarova processing of fruit and vegetables temperature of superheated steam for the first 15 minutes is 417...419 To 15 min and the end of the drying - 422...424 K (Fig. 2). The choice of the temperature regime of processing of plates of fruit and vegetable raw materials with superheated steam was selected experimentally and depended on the character of changes in the moisture content of the product during drying. As the drying humidity plates of fruit and vegetables decreased, the temperature is increased. To the temperature of the plates of fruit and vegetables does not exceed the maximum permissible temperature (above which there is thermal decomposition of valuable nutrients), required a gradual and controlled change of the temperature of superheated steam to achieve a uniform processing of plates of raw materials. Failure to observe this time and temperature regimes led to either overdrying, warp and termotasajero plates of fruit and vegetables, or, conversely, to nedoshivina and obtaining of a product with high humidity, which was a violation of applicable GOST.

The choice of layer height plates of fruit and vegetables 60 mm due to the fact that the condensation of steam flows evenly throughout layer on the surface of the plates formed uniform film of condensate to provide a normal course of the drying process.

The increase in the height of the layer of plates of fruit and vegetables, for example, up to 70 mm leads to overwetting of the lower layers and lack of moisture condensation upper layers. While the lower layers fall apart, while the top was dry because of the lack of moisture. In the process of combined convection-microwave drying with fixed (specified) with the power source of microwave radiation was observed partial adhesion of the upper layers of the plates of fruit and vegetables due to the lack of uniform boil. Observed or bubble motion mode of steam through a layer plates or inkjet mode of movement of steam through a layer plates.

Reducing the height of the layer plates of fruit and vegetables, for example, up to 40 mm leads to excessive watering of all layers of raw materials and their fast adhesion and loss product.

Sliced fruit and vegetable raw materials in plate larger than the specified thickness, for example, 5 mm, significantly increases the duration of drying and reduces the performance of your process blagodarova processing.

Sliced fruit and vegetable raw material on plates less than the specified thickness, for example, 1.0 mm leads to severe warping of fruit and vegetable chips, cracks and loss of the presentation.

The first stage is carried out in a stepwise convective drying with step processing modes repeatedly and consistently alternating stages.

Select the duration of drying process in the dense layer is 180 C and due to the fact that in the beginning of the process of drying is partial condensation of steam. With more frequent stirring, i.e. when the duration of the first stage was less than 180 with, for example, 100, was the failure of a film of condensate from a surface of plates of fruit and vegetable raw materials for processing in the fluidized bed, resulting uneven drying. Conversely, if the duration of the first stage more than 180 with, for example 200, was raschitana plates of fruit and vegetables because of their wetlands, leading to poor-quality drying. The choice of speed processing of plates of fruit and vegetable raw materials with superheated steam was selected experimentally and depended on the character of changes in the moisture content of the product during drying.

In the second stage drying of fruit and vegetables in the active phase pulse fluidized bed (IPS) speed superheated steam was during the first 10 min of 6.0...6.2 m/s, with 10 min 20 min - 5,3 5,5...m/s, with 20 minutes and until the end of the drying process - 3,6...3.8 m/s (Fig. 2). The processing of plates of fruit and vegetables in the fluidized bed was 60 C, with a period of fluidization 4 C. When the duration of the stage is less than 60 to 30, for example, was not sufficiently uniform and complete mixing plates of fruit and vegetable raw materials for processing in the fluidized bed, resulting incomplete drying. Conversely, if the duration of the stage more than 60 C, for example, 90, was the intense heat transfer from the surface of the plates when processing in the fluidized bed, resulting in drying plates of raw materials and excessive energy consumption.

As the drying humidity plates of fruit and vegetable raw materials has decreased, their weight has also become smaller. At drying of fruit and vegetables was observed usadka, i.e. reduction of the sizes of plates and height of the layer of the product. So for uniform wafer handling was required adjustable Diplopoda that was provided by this law for the velocity of heat carrier. Failure to observe this time and speed conditions led to either dry out and burn plate of raw materials, or, conversely, to nedoshivina and obtaining of a product with high humidity, which was a violation of applicable GOST.

The use of frequency microwave radiation is equal to 2450 MHz (wavelength 12,25 cm) due to the international standard for microwave ovens. This is needed to avoid interference when the equipment.

Method of production of fruit, such as Apple, chips is illustrated by the following example.

Apples are washed in the fan washing machine. Then washed apples subjected to inspection and screening, which are carried out by hand or by machine for sorting and inspection conveyor. Next cleaned and sorted apples cut into thin plates in the thickness from 2 to 4 mm The high content of reducing sugars in a partially dried apples makes the product is sensitive to darkening. Therefore, before drying plates of apples were blanshirovat at a temperature 333 K for 2 min and treated by immersing plates of apples in aqueous solution.

After blowing and preheating spent cooled to a temperature of T=353 K, plates of apples placed in the working chamber of the dryer and put plaguebloom impact in five consistently flowing stages.

The first stage is carried out in a stepwise convective drying with speed modes processing and consistently repeatedly alternating stages: at the first stage of the plate of fruit and vegetable raw materials processed in the dense layer superheated steam atmospheric pressure, and the duration of the first stage is 180 C, in the second stage of the treatment is carried out in the fluidized bed with a duration of 60 C and the period of fluidization 4 C; the temperature of superheated steam for the first 15 minutes is To 418, 15 min to the end of the drying - 423 K, and the speed of superheated steam drying in thick layer is within the first 10 min 2.0 m/s, with 10 min 20 min 1.3 m/s, with 20 min to the end of the drying process 0.8 m/s; and when drying in the fluidized bed - within the first 10 minutes of 6.0 m/s, with 10 min 20 min - 5,3 m/s, with 20 minutes and until the end of the drying process - 3,7 m/s, with the first stage to the mass fraction of moisture in the chopped fruit and vegetable raw materials 42...45%.

At the second stage processing of the raw material is carried out in a stream of inert carrier with delivery of microwave energy at a constant power of the magnetron to the mass fraction of moisture 28...32%.

Penetrating effect of microwaves and high absorption of the water molecules intensifies the process of the volume of dehydration. The absorbed energy is rapidly converted into heat inside the dried products, so that the pressure in the inner layers of the material is increased to such an extent that the particles increase in volume. The result is porous dried product with improved ability to recover.

At the third stage, blagodarenie fruit and vegetable raw materials immersion product in the warmed-up water solution with a temperature of 303...308 K or atomization of liquids through humidifiers.

For samples control of fresh raw materials and finished product obtained data on the chemical composition of fresh apples and Apple chips (table 1).

Parameters

Fresh apples

Apple chips

Total moisture, %

86,5±0,04

5,65±0,04

Mass fraction of starch, %

0,77 of 0.02

1,209±0,04

0,5±0,04

0,54±0,04

Carbohydrates (total sugar), %

fall of 19.88±0,04

to 92.57 of 0.02

Mineral composition

Sodium (Na), mg%

25,74 of 0.02

47,63±0,04

Potassium (K), mg%

247,73±0,04

425,49±0,04

Calcium (CA), mg%

17,26±0,04

35,87 of 0.02

Magnesium (MD), mg%

8,61 of 0.02

20,12 of 0.02

Iron (Fe), mg%

2,24±0,04

3,68±0,04

Phosphorus (P), mg%

11,40±0,04

28,82 of 0.02

Amino acid composition (indispensable)

Valine, mg/100 g

15,74±0,04

16,53±0,04

Isoleucine, mg/100 g

31,07±0,04

32,00±0,04

Leucine, mg/100 g

Lysine, mg/100 g

7,26±0,04

6,23±0,04

Methionine+cystine, mg/100 g

36,21±0,04

33,14±0,04

Threonine, mg/100 g

of 10.93±0,04

13,52±0,04

Phenylalanine+tyrosine, mg/100 g

The content of heavy metals

Mercury (Hg), mg/g

Lead (Pb), mg/g

Arsenic (As), mg/g

Cadmium (Cd), mg/g

Cesium (

Strontium (

Pesticide content

GCCG, mg/kg

DDT, mg/kg

Microbiological indicators

QMAFAnM, CFU/g

S. aureus, CFU/g

BGK (coliforms), CFU/g

Vitamin composition

Thiamine (

0,017±0,004

0,051±0,004

Riboflavin (

0,026±0,004

0,057±0,004

Vitamin E, mg%

0,357±0,002

0,785±0,004

Vitamin C, mg%

13,849±0,004

15,173±0,004

Niacin (PP)mg%

0,321±0,004

0,394±0,004

The proposed method of production of fruit and vegetable chips, including pre-heating and combined blagodarova processing of fruit and vegetable raw materials, allows to increase the energy process efficiency, reduce processing time and improve the quality of the finished product.

Thus, the best treatment option plates of fruit and vegetables for all qualitative and energy indicators is above method with phased combination of blagodarova processing and rationale of each listed parameter at a temperature of processing in the range T=417...424 To, the speed of the coolant in the dense layer v=2,2...0,8 m/s and in psevdoozhizhennom a layer v=6...3,6 m/S. This is due to uniformity of drying in the whole volume of plates and evaporation of moisture from the surface. Reduced rate of internal heat transfer in comparison with the speed of movement of moisture and evaporation from the surface of plates of fruit and vegetable raw materials.

The heating plates of fruit and vegetables is slower than that of which evaporates the moisture, which prevents overheating of the product to ensure its high quality. From the energy point of view the proposed option allows you to provide the most rational power consumption per 1 kg of produced product, which is explained by the dynamics of the process, changing in time, not only by the pulsating change the speed of the heat carrier with alternating intervals of time of drying in Packed and fluidized bed, periodic alternation of exposure to microwave and stage wagonssee when blagodarova, but selected equivalent to the size of the plates of raw materials. In this case, the differential pressure in the layer of the product, the corresponding mass and heat flow superheated steam for a given mode of processing, provides the minimal energy consumption of the coolant. The use at the initial stage of superheated steam atmospheric pressure, and then of microwave energy, and provides the minimum cost of electricity and provided quality product.

The heating of mono - and dikhanov at the temperature of 373 K and above leads to changes in their chemical composition, this increases the color products, increasing the content of reduced substances. The depth of these processes, and hence the structure of the formed materials depends on the composition of sugars, their concentration, degree and duration of exposure to heat, pH and the presence of impurities.

Disaccharides built of interconnected remnants of two molecules of monosaccharides. Disaccharides are glycosides, because the connection of two molecules of monosaccharides is due to the glycosidic hydroxyl one of monosaccharide and one of hydroxyl groups other monosaccharide, the result is allocated one molecule of water and form a molecule of disaccharide.

One of the components of the chemical composition of apples is the starch content in a hundred grams of the product of 0.8%. Starch Apple consists of amylose, which is a polysaccharide. The content of amylose and amylopectin in starch may vary depending on the type of feedstock and from what part of the plant he received. Apples dietary fiber (cellulose) are from 0.6 to 1.8%. Cellulose is a polysaccharide, which constitutes the bulk of the cell walls of plants. Cellulose is not soluble in water, but swells in it. In the process of heating the tissue is completely converted to glucose. When a weaker plaguebloom the impact of fiber obtained cellobiose.

The content of pectin in apples is about 1%. It is high-molecular compounds carbohydrate nature. In plants pectic substances present in the form of insoluble > protopectin, representing a compound metoksiflurana polygalacturonases acid with galacteon and arbanon cell wall. > Protopectin becomes soluble pectin only after processing diluted acids or under the action of a special enzyme protopectin. From water solution soluble pectin precipitated by alcohol.

Pectic substances play an important role in the maturing, storage, and industrial processing of fruits and vegetables. During the development of the fruit > protopectin lodges in the cell walls and can accumulate in the fruit in large quantities. Ripening is characterized by turning a > protopectin in soluble pectin. So, apples content of pectin substances reaches approximately to the period of harvesting the fruit. During subsequent storage of fruits at temperatures close to 274 K, the content of the > protopectin gradually decreases and the accumulation of soluble pectin.

Evaluation of the effectiveness of the proposed method of production of fruit (Apple, pear, pumpkin and other) of chips and factory technology of Apple chips was performed according to the value of specific power consumption per 1 kg of finished product. The value of specific power consumption per 1 kg of Apple chips made by factory technology, is 5430 kJ/kg Quantity of specific power consumption per 1 kg of Apple chips made on the proposed technology, is 4230 kJ/kg

Thus, the above analysis shows high efficiency of the offered technology of production of fruit (Apple, pear, pumpkin and other) chips, compared with the plant's technology.

The evaluation of organoleptic properties according to GOST 8756.1-79 established that target the product obtained in the described technology has a sour-sweet taste and natural color of raw materials, is a plate with fragile crunchy texture typical of chips, and has a pronounced aroma of raw materials. Physico-chemical indicators dried seeds fruits should conform to the standards GOST 28561-90

Thus, the proposed method of production of fruit and vegetable chips allows:

- to receive a food product with a unique harmonious combination of organoleptic properties of chips.

- to achieve a uniform blagodarova processing of the product due to alternating lagataloca impact the flow of steam, microwave energy and hydration and the use of "soft" temperature and mild modes's move with the maximum preservation of the form of the particles of the processed product;

- combined-by-stage implementation process convection-microwave drying taking into account the kinetic regularities of the process to increase thermal efficiency of the process;

- to intensify the process of dehumidification at drying due to the use of microwave energy;

- to carry out simple control the technological mode and control of drying process;

- improve the quality of the finished product due to the rational use of the hydrodynamic mode dispersed layer of the product to ensure microbiological well-being of the finished product and mitigate the negative effect of thermal process temperature-sensitive product;

- optimum moisture due to the use of heated liquid on preliminary hydrothermal processing (PGTU) and wagonssee by atomization or direct contact with the fluid, depending on the feedstock.

Method of production of fruit and vegetable chips, involving sorting, cleaning, inspection, calibration, cutting, blanching, treatment with aqueous solution, drying and packaging, wherein after blanching of fruit and vegetable raw material is heated exhaust fluid and process in five stages, the first stage heated raw material is subjected stepwise convective drying with step processing modes repeatedly and consistently alternating stages: at the first stage of the plate of fruit and vegetable raw materials processed in the dense layer superheated steam atmospheric pressure, and the duration of the first stage is 180 C, in the second stage of the treatment is carried out in the fluidized bed with a duration of 60 C and the period of fluidization 4 C; the temperature of superheated steam for the first 15 minutes is 417...419 K, 15 min to the end of the drying - 422...424 K, and the speed of superheated steam drying in thick layer is within the first 10 minutes...2,2 2,0 m/s, with 10 min 20 min - 1,1 1,4... m/s, with 20 minutes and until the end the drying process - 0,8... 1 m/s; and when drying in the fluidized bed - within the first 10 minutes of 6.0...6.2 m/s, with 10 min 20 min - 5,3 5,5...m/s, with 20 minutes and until the end of the drying process - 3,6...3.8 m/s, with the first stage to the mass fraction of moisture in the chopped fruit and vegetable raw materials 42...45%; at the second stage processing of the raw material is carried out in a stream of inert carrier with delivery of microwave energy at a constant power of the magnetron to the mass fraction of moisture 28...32%; at the third stage, blagodarenie fruit and vegetable raw materials immersion product in the warmed-up water solution with a temperature of 303...308 To or atomization of liquids through humidifiers; in the fourth stage rich or coated with on the surface water solution product finally dried in the microwave while increasing power of magnetrons and simultaneous continuous supply of inert gas heat carrier to a residual moisture content of 5...7%, after which the finished product is cooled and Packed in sealed bags.