Институт Технической Теплофизики Национальной Академии Наук Украины
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A method for apple chips comprises washing, cutting, treating, convective drying of the raw material, cooling and packing. Prior to the drying thermal steam treatment of the apples is carried out at a temperature of 75…85 °C with an exposure of 20…40 min. The drying is carried out in the double-stage dehydration regime at a temperature of a heat carrier of 70…90 °C at the first stage up to the moisture content balanced with environment, and at the second at a temperature of 55…60 °C.
UAU201203590U2012-03-262012-03-26Method for making apple chips
UA73160U
(en)