METHOD OF MANUFACTURING DRIED PARSNIP ROOTS

FIELD: food products. ^ SUBSTANCE: method includes washing, inspection, alkaline cleaning, skinning and washing off alkaline, advanced cleaning, cutting, drying and inspection. Drying is performed in four stages. At the first stage cut parsnip roots are treated in dense layer by coolant flow at the...

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Hauptverfasser:	OSTRIKOV ALEKSANDR NIKOLAEVICH, SKLADCHIKOVA JULIJA VLADIMIROVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food products. ^ SUBSTANCE: method includes washing, inspection, alkaline cleaning, skinning and washing off alkaline, advanced cleaning, cutting, drying and inspection. Drying is performed in four stages. At the first stage cut parsnip roots are treated in dense layer by coolant flow at the temperature of 323 K and speed of 2.4 m/s during 10 minutes. At the second stage - by the flow at the temperature of 333 K and speed of 1.3 m/s during 15 minutes. At the third stage - by the flow at the temperature of 343 K and speed 0.6 m/s during 35 minutes. On the fourth stage - by the flow at the temperature 348 K and speed of 0.3 m/s during 15 minutes. Parsnip roots are mixed under drying process during 4 seconds. At the first stage - every 2 minutes, at the second stage - every 3 minutes, at the third and fourth - every 5 minutes. ^ EFFECT: quality improvement of finished product. ^ 1 dwg, 1 tbl