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A method for making apple snacks involves washing, cutting, drying apples by parts, cooling and packaging. The apples are dried by convection-thermoradiation method with pulse introduction of energy at a temperature of a heat carrier of 30-80 °C. Air velocity in the drying chamber is 1-10 m/s with recirculation up to a moisture content of 6-9%.
UAU201507404U2015-07-232015-07-23Method for making apple snacks
UA105128U
(en)