| 摘要 |
A liquid food, a medicine or a natural food to be dried is subjected to vacuum evaporation and drying with a dry gas simultaneously or alternately, and by this drying method, the substance is effectively dried without freezing of the substance. A gas containing volatile components, which is discharged from the drying step, is introduced into an absorption layer and is regenerated to a drying gas while the volatile components of the substance, such as aroma, are recovered in the form of a liquid. In this drying method, the drying process is carried out entirely in a closed circuit system.
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