PURPOSE: To obtain dried vegetables having improved reconstituting property without weight loss in drying, by previously wetting the surface of a vegetable with water, vacuum expanding the wetted vegetable under specific condition, drying the expanded vegetable while heating and returning the pressure to ordinary pressure.
CONSTITUTION: The surface of a vegetable, e.g. potato, broad bean, etc., is wetted by a method for dipping in water, etc. The resultant wetted vegetable is then placed under reduced pressure condition at a speed sufficient to expand the vegetable at a relatively high speed and vacuum degree sufficient to freeze water in the vegetable, specifically ≤600 Pa and kept under the condition until the water in the above-mentioned vegetable is frozen. The resultant frozen vegetable is then dried while heating by a method, e.g. infrared heating, microwave heating, etc., and the pressure is returned to ordinary pressure to afford the aimed vegetable capable of reconstituting to give the sense of eating after reconstitution in a short time by pouring hot water, etc., almost the same as that before drying.
| WO/2009/001173 | METHOD OF TREATING WOOD, AND CORRESPONDING DEVICE |
| JPS608302 | [Title of the device] Vacuum-drying device |
MATSUMURA YASUSHI
MIZUGUCHI TAKESHI
HATTORI RYUICHI
KATO RIE
| JPS5840057A | 1983-03-08 |