| 摘要 |
A simple method and apparatus for drying foods are provided which are capable of maintaining the colour, smell, and flavour of agricultural products such as cereals, pulses, tubers, vegetables, edible wild plants, mushrooms, nuts, fruits, and herbs, and marine products such as marine algae and seafood, without reducing the nutritional value of the original raw ingredients, and which are capable of suppressing food deterioration caused by the proliferation of saprophytic bacteria. Also provided is a food produced using said method and apparatus. A raw ingredient, i.e. an agricultural product or a marine product, is disposed inside a drying warehouse for accommodating and drying the raw ingredient, gas in an upper section and a lower section inside the drying warehouse is made to circulate by duct fans provided to side surfaces inside the drying warehouse, and dehumidification and drying are performed under atmospheric pressure, at a temperature equal to or lower than 60˚C, and at a relative humidity of 60% or less, to obtain a dried food. |
