| 摘要 |
<p>PURPOSE:To obtain a dried food which has low denaturation of quality, good taste, a readily edible shape and good shelf stability, by pretreating a food such as fruit, vegetable, etc., molding into slices, predrying by ventilation drying and drying by low-temperature low-humidity drying method into a specific dry ratio. CONSTITUTION:First, a food such as fruit, vegetable, etc., is subjected to pretreating process such as blanching, etc., without using an additive at normal temperature at low humidity, molded into slices and predried to 50-80wt% dry ratio by ventilation drying, etc. Then, the predried food is dried to 10-30wt% dry ratio by normal temperature and low-humidity drying method and additionally dried to 5-10wt% dry ratio.</p> |
