| 摘要 |
PURPOSE:To obtain a dried food having good taste, color tone and flexibility, by peeling and/or cutting fruits, vegetables or spice vegetables and air-drying the fruits, etc., at a specific temperature. CONSTITUTION:Fruits, vegetables or spice vegetables are peeled and/or cut and air-dried at 0-25 deg.C, preferably 0-20 deg.C until the water active value of prepared dried food becomes <=0.5. The drying conditions are preferably 0-30% relative humidity (RH) and 0.8-5.0m/sec air velocity. A constant drying rate period is prolonged during drying time and a flexible dried food is obtained. |
