| 摘要 |
PURPOSE:To provide the title drying process causing no mutual adhesion of the food to be dried, no crushing of the dried food, and no generation of dust in the drying, so designed that a food is rapidly depressurized to effect expansion and the water contained therein is frozen and the resulting food is then dried by heating. CONSTITUTION:A food such as cooked rice or fruit chips is brought to a rapidly depressurized state (at <=4.58Torr, pref. <=0.8Torr) at a rate enough to be expanded (pref. within one second), and put to vibration treatment when its central temperature reached 0-7 deg.C. After freezing the water contained therein and before the water content becomes <=90wt.% of that prior to the treatment, the vibration treatment is terminated, the resultant food is then dried by heating through e.g. infrared heating or microwave heating, followed by returning the ambient pressure to normal pressure. |
