A METHOD OF PRODUCTION OF DRIED SLICES OF JERUSALEM ARTICHOKE ROOTS

摘要

The present invention relates to a food processing industry and can be used in production of dried slices of Jerusalem artichoke roots. Jerusalem artichoke roots are washed, graded, inspected, given an additional rinse, cut into pieces and dried in an infrared dryer for 3 to 5 hours at a temperature of 600C to 650C.