Харьковский Государственный Университет Питания И Торговли
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Priority to UAU201306642UpriorityCriticalpatent/UA86612U/en
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A method for drying food products includes preliminary preparation of raw material, chopping, filling functional containers with the raw material, preliminary heating of the raw material with a constant temperature of 70 °C in the course of time from 5 to 30 minutes and further drying thereof in a heat-and-mass exchange module up to final moisture content 3-7 % at a temperature of a drying agent of 20-120 °C. Drying of food products is carried out in functional containers of the heat-and-mass exchange module, where an internal heater is arranged to carry out preliminary heating of raw food material.
UAU201306642U2013-05-282013-05-28Method for drying food products with preliminary heating in functional containers of a heat-and-mass exchange module
UA86612U
(en)
Method for preparing flavor-containing sheet for smoking article, flavor-containing sheet for smoking article prepared by the method, and smoking article comprising the same