| 摘要 |
<p>PURPOSE:To remove moisture in a Japanese radish in a short time and dry the Japanese radish efficiently without deteriorating the Japanese radish, by putting the Japanese radish in a vacuum curing cooker, and repeating alternately steam jetting and decompressing steps. CONSTITUTION:A Japanese radish 8 is put into a vacuum curing cooker 1 consisting of a pressure-resistant material, and tightly closed. The cooker 1 is then decompressed through a vacuum line 4 and valve 5 by a vacuum pump 3, and steam is jetted through a steam line 6 and valve 7 from a steam jetting nozzle 2 to heat the Japanese radish 8 to about 60 deg.C. The decomoressing and steam jetting steps are then repeated to dry the Japanese radish 8.</p> |
