To provide a drying method of objects to be dried which achieves an elimination of adhesion to the perimeter, a higher heat efficiency in drying and a shorter-time production of dry products and moreover, prevention of possible loss of fresh flavor in the drying of vegetables with a higher water content, undaria or sugared objects to be dried, fruits or the like.

In this drier for objects to be dried, a conveying means 30 which is provided to stir up and dry objects to be dried moving them is arranged in a heat-insulated structure drying chamber which is adapted to maintain the internal pressure constantly under a reduced pressure when being evenly heated by an infrared heater 73. The conveying means is provided with conveying partitions respectively within rotatable containers 134 and 135 and the containers are rotated to stir up the objects to be dried housed in the containers moving them.