Abstract: The present invention relates to a method and installation for drying food products comprising the steps: a) extracting water from the food products in a first area so as to reduce the superficial activity of the products by subjecting the products to an air flow of substantially uniform velocity, wherein the velocity is greater than a preset minimum value; b) increasing the water activity of a surface of the products in a second area by applying a sufficient staying time and by reducing the airflow that is in the first area; and c) alternating cyclically between steps a) and b) until a predetermined loss of weight of the products is reached.

Abstract: It includes the stages of a) Slicing that product in slices with a 5 determined thickness, b) Partially drying those slices with a pressure lower than the atmospheric pressure and, optionally, with a simultaneous energy supply, c) Applying a modified atmosphere to the 10 product, d) Maturing that sliced food product in that modified atmosphere and in a controlled temperature. This process allows to reduce considerably the time elapsed in the stages of drying and maturing food 15 products.