| abstract |
The proposed method is based on vacuum drying using a micro-wave heated vacuum belt drier. It is esp. suitable for producing instant foods with a rich aroma, for example, fruit powder, instant tea or malted drink powders. Typically, a water evapn. rate of 4-5 kg/M2H is provided. - Firstly a large mol. weight, water soluble polymer additive is mixed with the base material of the required concn. A known drying procedure is then carried out with the necessary parameters, and the prod. is dried, cooled and grounding |