METHOD FOR PROCESSING OF GROATS-AND-VEGETABLE MIXTURE

FIELD: flour milling and groats processing industry. ^ SUBSTANCE: method involves processing groats-and-vegetable mixture in microwave field at frequency of 2,450 MHz and at grain heating rate of 0.4-0.8 C/s; processing during 60-180 s until final temperature of product is 60-65 C. ^ EFFECT: provisi...

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Bibliographische Detailangaben
Hauptverfasser:	TSUGLENOK GALINA IVANOVNA, JUSUPOV RAMAZAN KHABIBRAKHMANOVICH, CHERKASOVA EHL'MIRA ISLAMOVNA, ZDANOVICH JULIJA IGOREVNA, TSUGLENOK NIKOLAJ VASIL'EVICH, JUSUPOVA GALINA GEORGIEVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: flour milling and groats processing industry. ^ SUBSTANCE: method involves processing groats-and-vegetable mixture in microwave field at frequency of 2,450 MHz and at grain heating rate of 0.4-0.8 C/s; processing during 60-180 s until final temperature of product is 60-65 C. ^ EFFECT: provision for producing of ecologically clean product by increasing the extent of disinfection of groats-and-vegetable mixture while keeping its nutrient substances and consumer properties, and reduced power consumption and material usage. ^ 1 dwg, 5 tbl