| 摘要 |
<p>PROBLEM TO BE SOLVED: To solve problems of losing the flavor and aroma of any food by a conventional drying at a low temperature or at a high temperature. SOLUTION: The method for drying a food containing water is to form at least one stage of shelf 2 having an air ventilating property in a prescribed booth 1, and circulating the air flow from the upper part to the material for drying placed on the shelf in a direction making almost a right angle thereto. The shelves are preferably arranged so as to layer them at a prescribed interval (e.g. 5-20cm) in the vertical direction. The temperature of the circulating air flow is preferably 30±5 deg.C at 0.5-2.0m/sec flow rate. Further, the circulation of the air flow is performed through a dehumidifying means such as a dehumidifying device 8, temperature adjusting means 3 such as a blower 4 for a heating and a cooling fins and a temperature sensor, and ventilating means such as ducts 5, 6 and an outside air intake hole 1d or an exhaust hole 1c.</p> |
