A dried product and a drying process

A - Human Necessities – 23 – L

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A23L 3/40 (2006.01) A23B 7/02 (2006.01) F26B 21/06 (2006.01)

Patent

CA 2222153

A dried fruit or vegetable has a water content in the range 4 % to 7 %, and has a water activity of 0.4 Substantially of the cells of the dried product are undamaged. An air drying process is gentle and comprises four phases, during which the temperature of the drying air is maintained at 60 °C. In a first phase the relative humidity of the drying air is allowed to rise to between 50 % and 55 %, and is maintained substantially constant at this value during a second phase by maintaining exchange of the drying air with fresh air substantially constant. In a third phase of theprocess the relative humidity of the drying medium is permitted to decrease relatively rapidly until the fourth phase commences, at which stage the relative humidity is permitted to asymptotically approach a predetermined relative humidity value. During the drying process excessive temperature differences and relative humidity differences between the temperature and relative humidity,respectively of the drying medium and the product are avoided in order to minimise damage to the cellular structure of the product.

Les fruits et les légumes déshydratés se caractérisent par une teneur en eau de 4 à 7 % et une activité de l'eau de 0,4. En substance, les cellules des produits déshydratés ne sont pas endommagées. Le processus de séchage à l'air est doux et comporte quatre phases, au cours desquelles la température de l'air de séchage est maintenue à 60 degrés C. Durant la première phase, l'humidité relative de l'air de séchage peut augmenter pour atteindre 50 à 55 %, et est maintenue de façon sensiblement constante à cette valeur durant la seconde phase en conservant un échange sensiblement constant entre l'air de séchage et l'air frais. Au cours d'une troisième phase, l'humidité relative du moyen de séchage peut diminuer assez rapidement jusqu'au début de la quatrième phase. € ce moment, l'humidité relative peut asymptotiquement s'approcher d'une valeur d'humidité relative prédéterminée. Au cours du processus de séchage, on évite d'avoir des différences excessives de température et d'humidité relative entre le moyen de séchage et le produit, afin d'endommager le moins possible la structure cellulaire du produit.

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