referring now in greater detail to the drawings , fig1 illustrates a first exemplary embodiment of the novel apparatus 100 for producing fruit leather from fruit mass . the apparatus 100 includes a reservoir 1 being located in a beginning portion of the apparatus 100 as seen in the direction of the material flow . the reservoir 1 is under the influence of the atmosphere , and it is designed and arranged to contain a fruit mass . it serves to continuously feed the fruit mass to the other elements of the apparatus 100 . a conduit 2 leads from the reservoir 1 to a thin film cooking apparatus 3 . a valve 4 , a pump 5 and a flow meter 6 are arranged in the conduit 2 . the flow meter 6 serves to adjust flow rates of the fruit mass being fed to the thin film cooking apparatus 3 by the pump 5 . the thin film cooking apparatus 3 includes a rotor 7 being driven by a motor , the rotor 7 at its circumference including a number of scraping elements 8 being arranged in a displaced manner . the thin film cooking apparatus 3 also includes a stator in a way that a comparatively thin gap between the rotor 7 and the stator is formed , the fruit mass being pumped through the gap by the pump 5 . the thin film cooking apparatus 3 includes a jacket 9 being connected to a steam conduit 10 serving to heat the thin film cooking apparatus 3 . the condensate being produced thereby is discharged via a conduit 11 . a conduit 12 leads from the thin film cooking apparatus 3 to a closed container 13 forming an evaporating chamber 14 . the fruit mass is evaporated in the evaporating chamber 14 , meaning it is dried . a vacuum helix 15 is arranged at the lower end of the container 13 and of the evaporating chamber 14 , respectively . the vacuum helix serves to seal the vacuum prevailing in the evaporating chamber 14 towards the outside and also to convey the fruit mass in a way to exit the evaporating chamber 14 . the container 13 and / or the vacuum helix 15 may include a heating installation 16 . a temperature control device 17 serves to sense and determine the temperature of the mass in the evaporating chamber 14 and to control a valve 18 being located in the steam conduit 10 . the temperature control device 17 serves to maintain the temperature of the mass in the evaporating chamber 14 approximately constant . a unit for producing a vacuum is connected to the evaporating chamber 14 , the unit including a vacuum pump 19 . a heat exchanger 20 is located in the conduit 21 leading from the vacuum pump 19 to the evaporating chamber 14 . a conduit 39 extends through the heat exchanger 20 . cold water flows through the conduit 39 . a control valve 40 makes it possible to adjust and control the amount of flowing mass per time unit . the vacuum pump 19 serves to produce the required vacuum in the evaporating chamber 14 , and to discharge the vapors resulting from the fruit mass being dried . in this way , the share of dry substance is increased . a manometer 22 is arranged in the conduit 21 , the manometer 22 serving to watch the vacuum prevailing in the evaporating chamber 14 . the manometer 22 controls a control valve 35 through which ambient air may enter the conduit 21 . the control is realized in a way that the vacuum prevailing in the evaporating chamber 14 is adjusted and maintained approximately constant ( meaning at an approximately constant pressure ). the conduit 21 leads from the heat exchanger 20 to a vacuum pump 19 via a spray condenser 36 . the spray condenser 36 may be located on the vacuum pump 19 . service water flows into the spray condenser 36 via a conduit 37 , the service water being required for correct operation of the vacuum pump 19 . an electromagnetic controllable control valve 38 is located in the conduit 37 . the above described elements of the apparatus 100 are part of a processing unit 23 serving to attain gentle and quick drying of the fruit mass . the apparatus 100 also includes a forming apparatus 24 . the forming apparatus 24 may be designed in different ways , as it is for example illustrated in fig1 and 2 . the vacuum helix 15 serves as a discharging unit 25 . a conduit 26 leads from the end of the discharging unit 25 and of the vacuum helix 15 , respectively , to the forming unit 24 . a pump 27 may be arranged in the conduit 26 , especially in case forming being realized in the forming station 24 requires a greater pressure . an adding station 28 serving to add color and another adding station 29 serving to add flavors are located in the conduit 26 . a static mixer 30 is also located in the conduit 26 , the mixer 30 serving to mix the dried fruit mass and the added colors and flavors . the forming apparatus 24 includes an extruder 31 including a multitude of exits , as illustrated , serving to produce lines of fruit mass . these lines may have various cross - sections . for attaining the fruit products , they only need to be cut in a transverse direction . the apparatus 100 according to fig1 is operated as follows : a mixture of fruit puree , concentrated fruit juice and pectin in the form of a homogeneous solution is produced and introduced into the reservoir 1 . the solution is suitable to be pumped , and it includes a share of dry substance of approximately 50 %. this fruit mass to be processed is fed from the reservoir 1 by the pump 5 through the conduit into the thin film cooking apparatus 3 . the thin film cooking apparatus 3 at its rotor 7 has a comparatively great diameter , while the gap between the rotor 7 and the stator is comparatively thin . the vacuum prevailing in the evaporating chamber 14 also prevails in the region of the gap of the thin film cooking apparatus 3 due to the conduit 12 . consequently , the fruit mass is cooked under the influence of vacuum . the residing time of the fruit mass in the thin film cooking apparatus 3 is less than a minute and preferably approximately between 15 and 20 seconds , and it is realized at comparatively low temperatures depending on the pressure of the vacuum that is used . when using a vacuum with a pressure of approximately 95000 pascal ( 950 mbar ), the cooking temperature is approximately 115 ° c . when using a vacuum with a pressure of 70000 pascal ( 700 mbar ), the cooking temperature may be approximately 108 ° c . when using a vacuum of approximately 30000 pascal ( 300 mbar ), the cooking temperature may even by approximately 90 ° c . such comparatively low temperatures are intended to be used not to harm the fruit and to ensure that the fruit components and the fibers of the fruit remain intact and unground . steam consumption for heating the thin film cooking apparatus is comparatively low . the rotor may be operated at numbers of rotation in a region of approximately between 250 and 400 revolutions per minute . the fruit mass does not include added sugar , but instead at the most natural fruit sugar the inversion of which is prevented by the very short residing time . the temperature controller 17 serves to control the desired cooking temperature . the manometer 22 serves to watch the vacuum in the evaporating chamber 14 , the vacuum being maintained as constant as possible . the method conducted with the novel apparatus 100 is a continuous method with which fruit mass is continuously processed . the fruit mass is not discontinuously processed in batches . the mass being heated in the thin film cooking apparatus 3 is conveyed through the conduit 12 into the evaporating chamber 14 of the container 13 . the vacuum is maintained by the vacuum pump 19 , and it also discharges the vapors which have condensed in the heat exchanger 20 . in this way , the share of the dry substance in the fruit mass is increased to attain a value of approximately between 80 to 90 %. the discharging unit 25 being designed as the vacuum helix 15 serves to convey the fruit mass from the evaporating chamber 14 into the conduit 26 and to further convey the fruit mass towards the forming apparatus 24 including the extruder 31 . adding stations 28 , 29 for colors and flavors may be arranged . the static mixer 30 serves to uniformly mix the fruit mass and the added colors and flavors . fig2 illustrates another exemplary embodiment of the novel apparatus 100 ′ for producing fruit leather from a fruit mass . the apparatus 100 ′ has many features in common with the apparatus 100 such that it is referred to the above description . in contrast , the discharging unit 25 is designed as a displacement pump 32 being arranged at the lower end of the container 13 and of the evaporating chamber 14 , respectively . the displacement pump 32 removes the fruit mass from the evaporating chamber 14 and introduces it into the conduit 26 . the heat exchanger 20 may be connected to a circuit for service water . the spray condenser 36 may also be omitted . the forming apparatus 24 is designed as a roller forming apparatus 33 serving to produce an elongated flat strip 34 of fruit mass . this strip 34 is then cut into sections by longitudinal cutting and transverse cutting . the pressures below atmospheric pressure preferably used in the apparatus 100 ′ according to fig2 is approximately in a region of between 95000 to 70000 pascal resulting in cooking temperatures and evaporating temperatures of the fruit mass of approximately between 115 ° c . and 108 ° c . the novel apparatus 100 ′ also operates in a fast and gentle way such that the fruit mass is dried during a period of time which is less than a minute . many variations and modifications may be made to the preferred embodiments of the invention without departing substantially from the spirit and principles of the invention . all such modifications and variations are intended to be included herein within the scope of the present invention , as defined by the following claims .
a method and an apparatus serve to continuously produce fruit leather from a fruit mass . the fruit leather does not include added sugar or fat . the fruit mass includes a share of dry substance of at least 50 % and a share of water . the fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80 % to 90 %. the fruit mass is then formed to attain the fruit leather .