JP2020153652A - Method for removing fungi in drying device - Google Patents

Abstract

To provide a method for removing fungi which especially removes fungi and increases a sugar content in a dried product, in a drying device which dries potatoes such as sweet potatoes, vegetables such as pumpkins and carrots, further fruits such as grapes and persimmons, and furthermore, fishery products such as squids and fish.SOLUTION: A method for removing fungi in a drying device includes: an in-device temperature and humidity-measuring process for measuring temperature and humidity in the device; a measuring process for measuring dryness of a food, the object to be dried; a controlling process for controlling the temperature in the device to be within a predetermined temperature range and removing the fungi in the food, the object to be dried; and an air intake and exhaust process for keeping the humidity in the device at high humidity to promote the process for removing the fungi efficiently through high thermal conductivity effect. When the dryness of the food, the object to be dried, reaches a predetermined value, the drying process is finished.SELECTED DRAWING: Figure 1

Description

The present invention removes mold fungi in a drying device for drying potatoes such as sweet potatoes, vegetables such as pumpkins and carrots, fruits such as grapes and persimmons, and further drying squid and fish and shellfish. Regarding the method.

Today, many dried foods are manufactured and marketed due to improvements in food processing technology. For example, dried potatoes were originally made as a preserved food for sweet potatoes, but due to improvements in drying technology, delicious dried potatoes with an emphasis on taste and texture have been produced. In addition, dried pumpkin and dried carrot, which are dried vegetables, are widely used as ingredients for various dishes. Furthermore, dried fruits such as dried grapes and dried persimmons are widely recognized as foods that are good for beauty and health.

However, these foodstuffs are harvested from the natural world, and various fungi such as blue mold, aspergillus mold, and black mold are parasitic in the natural environment. In particular, blue mold and koji mold are parasitic on potatoes such as sweet potatoes, vegetables such as pumpkins and carrots, and agricultural crops such as citrus fruits and persimmons. To encourage. Such fungi also cause allergies and various infectious diseases, and removal of the fungi is an important issue when these foodstuffs are dried to produce the above-mentioned various dried foods.

For example, in Patent Document 1, in order to remove mold bacteria in a drying device, an electrostatic ion generator is used to generate electrostatic ions, and mold bacteria floating in the device and negative ions are combined to form mold. We propose a method to remove the bacteria.

Japanese Patent No. 4936876

However, in the above method, it is necessary to install an electrostatic ion generator in the apparatus, which causes an increase in the cost of the entire drying apparatus. In addition, the above method cannot realize the effect of increasing the sugar content of dried potatoes, dried vegetables, dried fruits, and other dried foods, which is one of the effects of the present invention described later.

Therefore, according to the present invention, in a drying device necessary for producing dried potatoes, dried vegetables, dried fruits, etc., mold bacteria are controlled by controlling the temperature inside the device without installing a dedicated device for disinfecting bacteria such as an ion generator. The present invention provides a method for removing mold bacteria, which efficiently eliminates mold bacteria by controlling the humidity in the apparatus to a high humidity at that time. Further, the present invention is intended to produce dried potatoes having an increased sugar content, dried vegetables, dried fruits and other dried foods by adjusting the temperature inside the apparatus.

According to the present invention, the above-mentioned problems include an in-device temperature and humidity measurement process for measuring the temperature and humidity inside the device, a measurement process for measuring the degree of dryness of the foodstuff to be dried, and a constant temperature inside the device. Control processing to remove mold bacteria from foodstuffs that are the target of drying treatment by controlling within the temperature range of, and absorption that efficiently promotes removal of mold bacteria by keeping the humidity inside the device at high humidity and high thermal conductivity effect This can be achieved by providing a method for removing mold bacteria that completes the drying treatment when the degree of drying of the foodstuff to be the target of the drying treatment reaches a predetermined value.

Further, the constant temperature range in the drying device is also a temperature range suitable for increasing the sugar content of the food to be dried.

Further, according to the present invention, the above-mentioned problem can be solved by executing a mold fungus removal program of a control device installed in a drying device, for example, an in-device temperature and humidity measurement process for measuring the temperature and humidity in the device. And a measurement process that measures the degree of dryness of the foodstuff that is the target of the drying treatment, and a control process that controls the temperature inside the device within a certain temperature range and removes mold bacteria of the foodstuff that is the target of the drying treatment. , The intake and exhaust treatment for keeping the humidity in the device at a high humidity and efficiently promoting the removal process of mold bacteria by the high thermal conductivity effect is achieved by the mold bacteria removal program introduced in the control unit in the device. ..

It is a front view of the drying apparatus of this embodiment. It is a figure explaining the internal structure of a drying apparatus. It is a perspective view explaining the internal structure of a drying apparatus. It is sectional drawing of the central part of a drying apparatus, and is the figure which shows the state which the intake duct valve and the exhaust duct valve are closed, and the state which the main body circulation duct valve is open. It is sectional drawing of the central part of a drying apparatus, and is the figure which shows the state which the intake duct valve and the exhaust duct valve are open, and the state which the main body circulation duct valve is closed. It is a block diagram which shows the structure of the control device which performs the drive control of a fan, a heater, and three valves. It is a flowchart explaining the mold removal process of this embodiment. It is a flowchart explaining the mold removal process of this embodiment. It is a characteristic diagram explaining the change of the temperature and humidity in the drying apparatus which explains the mold removal process of this embodiment, and also the change of the degree of dryness of a food material.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a front view of a drying device used for carrying out the mold fungus removing method of the present embodiment. In the figure, the drying device 1 has a control panel and monitor unit 2 located at the center thereof, and drying chambers 3 and 4 are provided on the left and right sides. A control device with a built-in computer, which will be described later, is arranged inside the center of the drying device 1, and a heater that controls the temperature of the drying air flowing through the main body circulation duct and a fan that controls the air volume of the drying air flowing through the main body circulation duct. Etc. are also arranged.

The drying chambers 3 and 4 provided on the left and right are provided with double doors 5 and 6, respectively. For example, the drying chamber 3 is opened by holding the handle 5a provided on the door 5 and opening it to the left and right. Can be done. Similarly, the drying chamber 4 can be opened by grasping the handle 6a provided on the door 6 and opening it to the left and right.

FIG. 2 is a diagram illustrating the internal configuration of the drying device 1, and FIG. 3 is a perspective view thereof. In both figures, two racks 9 mounted on two carts 8 are installed in the left and right drying chambers 3 and 4, respectively, and each rack 9 is provided with, for example, a 20-stage tray 10. There is.

Here, the racks 9 provided in the drying chambers 3 and 4 have the same structure, but in the description of this embodiment, the two racks 9 on the drying chamber 3 side are described as 9a and 9b, and the racks 9 on the drying chamber 4 side are described as 9a and 9b. The two racks 9 will be described as 9c and 9d. Further, the carriage 8 on which the rack 9 is mounted will also be described as the carriages 8a to 8d corresponding to the racks 9a to 9d.

FIG. 4 is a cross-sectional view of the central portion of the drying device 1. As described above, the control panel / monitor unit 2 is provided on the front surface of the drying device 1, and the control unit described later is provided inside. The central main body circulation duct 11 is a duct for sending dry air having a temperature and humidity controlled to the optimum conditions for the left and right drying chambers 3 and 4, and the temperature and humidity of the dry air flowing through the main body circulation duct 11 The air volume is optimally controlled by the control device.

The fan 12 is a device for sending dry air having a controlled temperature and humidity to the drying chambers 3 and 4, and is connected to the motor 14 via a power transmission belt 13 bridged over the rotating shaft 12a. Therefore, by controlling the drive of the motor 14, the rotation speed of the rotation shaft 14a on the motor 14 side is adjusted, and the air volume of the dry air flowing through the main body circulation duct 11 is controlled.

A heater 15 is provided in the main body circulation duct 11 so as to project, and the dry air flowing through the main body circulation duct 11 is adjusted to an optimum temperature described later.

Further, the main body circulation duct 11 is provided with an intake duct 11a that branches to introduce outside air and an exhaust duct 11b that discharges hot air in the apparatus to the outside of the machine. The intake duct 11a extends to an intake port (not shown) provided on the back surface of the drying device 1, and the exhaust duct 11b also extends to an exhaust port (not shown) provided on the back surface of the drying device 1. Further, a valve 16a is provided in the intake duct 11a, a valve 16b is provided in the exhaust duct 11b, and opening / closing control is performed according to the control of the control device. Here, the valve 16a is indicated by an intake duct valve, and the valve 16b is indicated by an exhaust duct valve.

The upper part of the main body circulation duct 11 communicates with the upper part on the drying chambers 3 and 4, and the fan 12 communicates with the lower part of the drying chambers 3 and 4 on the left and right, and the air volume is controlled by the fan 12 for drying. The wind is sent to the left and right drying chambers 3 and 4 via the main body circulation duct 11 and returned to the fan 12. Further, the drying air sent to each of the drying chambers 3 and 4 flows uniformly in the tray 10 installed in parallel with the rack 9, and forms an optimum drying environment for the dried potatoes.

A valve (hereinafter referred to as a main body circulation duct valve) 17 is also provided in the main body circulation duct 11, and opening / closing control is performed according to the control of the control unit. The state shown in FIG. 4 shows a state in which the intake duct valve 16a and the exhaust duct valve 16b are closed, and a state in which the main body circulation duct valve 17 is open. In this case, the dry air flows in the direction of arrow c in the apparatus.

On the other hand, FIG. 5 is a diagram showing a state in which the intake duct valve 16a and the exhaust duct valve 16b are open, and a state in which the main body circulation duct valve 17 is closed. In this case, the outside air introduced from the intake port (not shown) flows in the intake duct 11a and the main body circulation duct 11 in the directions of arrows c1 and c2, and is used for drying the potatoes in the left and right drying chambers 3 and 4, and then the fan. It flows through the main body circulation duct 11 and the exhaust duct 16b through the 12 in the directions of arrows c3 and c4, and is discharged to the outside from an exhaust port (not shown).

A thermometer and a hygrometer for measuring the temperature and humidity in the room are provided at a predetermined position in the drying device 1, and a thermometer and a hygrometer for measuring the outside temperature and humidity are provided on the outer wall of the drying device 1. Has been done. Here, the thermometer and hygrometer that measure the temperature and humidity inside the device will be indicated by the internal thermometer and hygrometer, and the thermometer and hygrometer that measure the external temperature and hygrometer will be referred to as the outside air thermometer and outside air. Shown with a hygrometer.

FIG. 6 is a diagram showing a configuration of a control device that controls drive of the fan 12, the heater 15, and three valves (intake duct valve 16a, exhaust duct valve 16b, and main body circulation duct valve 17). The control unit 18 which is the center of the control device is composed of a CPU, ROM, RAM, etc., and controls the rotation of the fan 12 and the temperature of the heater 15 based on the control data stored in the storage unit 19, and of the three valves. Open / close control is performed.

The load meters 7 (7a to 7d) are installed at predetermined positions of the trolleys 8a to 8d, and measure the added value of the weight of the rack 9 mounted on the trolleys 8a to 8d and the load of the potatoes arranged on the rack 9. , Is transmitted to the control unit 18 as load data.

The outside air thermometer 20 measures the temperature of the outside air around the drying device 1 of this example, and the outside air hygrometer 21 similarly measures the humidity of the outside air around the drying device 1 of this example. , The measured temperature data and humidity data are transmitted to the control unit 18.

The internal thermometer 22 is installed at a predetermined position in the drying chambers 3 and 4 as described above, measures the temperature in the vicinity of the potato (dried potato) to be dried, and the internal hygrometer 23 is also dried. The humidity in the vicinity of the potato (dried potato), which is the target of the above, is measured, and the measured temperature data and humidity data are transmitted to the control unit 18.

The control unit 18 is based on the load data transmitted from the load meters 7 (7a to 7d) and the temperature and humidity data transmitted from the outside air thermometer 20 and the outside air hygrometer 21, the internal thermometer 22 and the internal hygrometer 23. Control the drying of dried potatoes and remove the mold bacteria of this example.
I do.

The fan drive control unit 24 controls the drive of the fan 12 based on the fan drive control signal from the control unit 18. Further, the heater drive control unit 25 also controls the drive of the heater 15 based on the heater drive control signal from the control unit 18, heats and controls the heating element in the heater 15, and controls the temperature of the dry air flowing through the main body circulation duct 11. I do.

The drive control unit 26a sends a drive signal to the intake duct valve 16a to control the opening / closing of the intake duct valve 16a. Further, the drive control unit 26b sends a drive signal to the exhaust duct valve 16b to control the opening / closing of the exhaust duct valve 16b. Similarly, the drive control unit 26c sends a drive signal to the main body circulation duct valve 17 to control the opening / closing of the main body circulation duct valve 17.

In the above configuration, in this example, for example, the sterilization treatment of mold fungi performed when the potatoes are dried to make dried potatoes will be specifically described.
7 and 8 are flowcharts illustrating the processing of this example. First, the potatoes sliced into flat plates are arranged on the above-mentioned four racks 9a to 9d (20-stage tray 10), the racks 9a to 9d are placed on the corresponding carts 8a to 8d, and the left and right drying chambers 3 and 4 are used. Store (step (hereinafter referred to as S) 1). By this operation, the carriages 8a to 8d are set at predetermined positions in the drying device 1 shown in FIGS. 2 and 3 described above.

As a pretreatment, the potatoes used at this time are gelatinized by heating the starch with water to lose the regularity of the starch molecules and to make the raw starch (β starch) into a paste (α). Use the starch. For example, the potatoes are immersed in water, started at 60 ° C., heated to 65 ° C. to 75 ° C., which is the gelatinization temperature of sweet potato starch, and the gelatinized potatoes are set in the drying chambers 3 and 4.
Next, in this state, the doors 5 and 6 are closed, and for example, the power switch provided on the control panel / monitor unit 2 is turned on (S2).

When the power switch is turned on, the control unit 18 starts driving, first controls the valve drive control units 26 (drive control units 26a to 26c), and controls the intake duct valve 16a and the exhaust duct valve 16b in the closed state. The main body duct valve 17 is controlled to be in the open state (S3). By this control, the open / closed state of the duct in the drying device 1 is set to the state shown in FIG.

Next, the measurement start signal is transmitted to the load meters 7 (7a to 7d), and then the load data from the load meters 7 (7a to 7d) are received at predetermined intervals (S4). Further, data on the outside air temperature and the outside air humidity around the drying device 1 are acquired from the outside air thermometer 20 and the outside air hygrometer 21 (S5). Further, the temperature and humidity data in the drying device 1 (near the rack) are acquired from the internal thermometer 22 and the internal hygrometer 23 (S6).

At the beginning of turning on the power, the temperature in the drying chambers 3 and 4 is, for example, 20 ° C., and the heater 15 is started to be driven in order to raise the chamber temperature, and the fan 12 is further started to be driven (S7). At this time, the state of the duct of the drying device 1 is the state shown in FIG. 4 as described above, and the drying air is sent to the left and right drying chambers 3 and 4 by driving the fan 12 and the heater 15, and the left and right drying chambers The temperature in 3 and 4 gradually rises.

FIG. 9 is a diagram showing changes in temperature and humidity in the drying chambers 3 and 4. Since the drying device 1 of this example is provided with drying chambers 3 and 4 on the left and right, the changes in temperature and humidity in the drying chambers 3 and 4 are similar but do not match. Therefore, the changes in temperature in the drying chambers 3 and 4 are shown by solid lines a and b, and the changes in humidity in the drying chambers 3 and 4 are shown by dotted lines c and d. In the figure, the change in the degree of dryness of potatoes is shown by a thick line e. The alternate long and short dash line f shown in the figure indicates the outside air temperature, and the alternate long and short dash line g indicates the outside air humidity.

By driving the heater 15, hot dry air is supplied to the sliced potatoes, and moisture is released from the sliced potatoes placed on the rack 9. Therefore, as shown in FIG. 9, the temperature in the drying chambers 3 and 4 rises, and the humidity in the chamber also rises due to the moisture released from the sliced potatoes.

The control unit 18 constantly confirms the temperature information in the drying chambers 3 and 4 measured by the internal thermometer 22, and determines whether the temperature in the drying chambers 3 and 4 has reached 60 ° C. and further exceeds 60 + α ° C. (S8). Here, if the room temperature still does not exceed 60 + α ° C. (S8 is NO), the heating of the heater 15 is continued, the drying air is supplied to the sliced potatoes, and the drying process of the potatoes is repeated (S3 to S8). ..
The temperature of α is, for example, 2 to 3 ° C., but is set to an optimum temperature range depending on the type of potatoes used, the type of parasitic fungi, or the foodstuff used for drying.

After that, when the temperature in the drying chambers 3 and 4 reaches 60 ° C. and further exceeds 60 + α ° C. (YES in S8), a control signal is sent from the control unit 18 to the heater drive control unit 25, and the drive of the heater 15 is stopped. (S9). Further, a control signal is sent to the valve opening / closing control unit 26 to open the intake duct valve 16a and the exhaust duct valve 16b, and set the main body duct valve 17 to the closed state (S10). That is, the state shown in FIG. 5 is set, and the moist air in the drying chambers 3 and 4 is discharged to the outside. In addition, outside air is introduced into the room to reduce the temperature and humidity in the drying device 1. T1 shown in FIG. 8 indicates this timing.

By this control, the humidity in the drying chambers 3 and 4 gradually decreases, and the indoor humidity, which was in the 80% range as shown in FIG. 9, decreases to nearly 60%, for example. Further, the room temperature also gradually decreases, and the control unit 18 determines whether the temperature in the drying chambers 3 and 4 has decreased from 60 ° C. to 60-α ° C. (S11). Then, the above state is maintained while the temperature in the drying chambers 3 and 4 does not drop to 60-α ° C. (NO in S11, S9 to S11).

This temperature around 60 ° C. is the most suitable temperature for killing mold fungi, and during this period, the fungal bacteria parasitized on the surface of the potatoes are efficiently sterilized, and the fungi are peeled off from the surface of the potatoes, and the drying chamber 3 and The fungal bacteria floating in 4 are also efficiently sterilized. Further, the humidity in the drying chambers 3 and 4 is in a high humidity state as described above, has good thermal conductivity, easily raises the temperature of floating mold bacteria to 60 ° C., and promotes sterilization of mold bacteria. However, the fungus can be removed more efficiently.

After that, when the temperature in the drying chambers 3 and 4 drops to 60-α ° C. (YES in S11), the main body duct valve 17, the intake duct valve 16a, and the exhaust duct valve 16b are controlled by the valve drive control unit 26. It is driven and returned to the state shown in FIG. 4 (S12). Then, the driving of the heater 15 is started again (S13) to raise the temperature in the room. T2 shown in FIG. 9 indicates this timing.

Therefore, thereafter, the temperature in the drying chambers 3 and 4 starts to rise, and the drying air is supplied to the sliced potatoes until the temperature exceeds 60 ° C. and reaches 60 + α ° C., and the potatoes are dried. Therefore, the temperature in the drying chambers 3 and 4 is maintained at around 60 ° C. during this period, and the fungi parasitizing the potatoes can be efficiently removed. Further, during this period, the humidity in the drying chambers 3 and 4 is in a high humidity state as shown in FIG. 9, and the temperature of the fungus is easily maintained at around 60 ° C. by utilizing the high thermal conductivity. Can be removed more efficiently.

After that, when the temperature in the drying chambers 3 and 4 reaches 60 + α ° C. again (YES in S14, the timing of T3 shown in FIG. 9), the drive of the heater 15 is stopped again (S15), and the intake duct valve 16a and the exhaust duct are stopped. The valve 16b is set to the open state, and the main body duct valve 17 is set to the closed state (S16). Therefore, the state shown in FIG. 5 is set, the air in the moist drying chambers 3 and 4 is discharged to the outside, the outside air is introduced into the room, and the room temperature and humidity are lowered.

After that, the same control is repeated (see the flowchart shown in FIG. 8), and when the temperature in the drying chambers 3 and 4 becomes 60-α ° C. or less (timing of T4, T6, ... Shown in FIG. 9), the heater is again heated. 15 is heated, the temperature in the room is raised, the valve drive control unit 26 is controlled, the duct is driven to bring about the state shown in FIG. 4, while the temperature in the drying chambers 3 and 4 rises to 60 + α ° C. When it exceeds (timing of T5, T7, ... Shown in FIG. 9), the drive of the heater 15 is stopped, the valve drive control unit 26 is controlled, the duct is driven, and the state shown in FIG. 5 is brought into a damp state. The steam in the drying chambers 3 and 4 is discharged to the outside.

During this period, as shown in FIG. 9, the dryness of the potatoes gradually increased, and the control unit 18 determines whether the dryness of the potatoes reached a predetermined value (Sn). As described above, the potatoes to be dried are gelatinized in advance as a pretreatment, and the saccharification of the gelatinized potatoes is promoted by the environment of 60 ° C. in the drying apparatus 1 of this example. That is, an enzyme called β-amylase acts on the gelatinized α-starch and changes it into maltose. The optimum temperature at which amylase is activated is 60 ° C. to 70 ° C., for example, when it exceeds 80 ° C., the activity decreases sharply, and at 90 ° C., it almost stops working.

Therefore, as in this example, the temperature inside the drying chambers 3 and 4 is maintained at around 60 ° C. (60 ± α ° C.) to perform the drying treatment of the potatoes and the sterilization treatment of the potatoes. The saccharification of potatoes is promoted, and dried potatoes with an increased sugar content can be produced.

After that, for example, when the degree of drying of the potato reaches a predetermined value at the timing of Tn shown in FIG. 9 (Sn is YES), the drying process of the potato is completed.

As described above, according to the control of the present embodiment, the temperature in the drying chambers 3 and 4 is maintained at around 60 ° C. (60 ± α ° C.) during the drying operation of the potatoes, and the fungi parasitizing the potatoes are prevented. It can be removed efficiently. In addition, mold bacteria that are peeled off from the surface of potatoes and float in the room can be efficiently removed. Further, since the above treatment is performed under high humidity during this period, mold bacteria can be efficiently sterilized by utilizing the high conductivity characteristic of heat of water. Furthermore, by performing the drying treatment at the optimum temperature for activating amylase, delicious dried potatoes with an increased sugar content can be produced.

In the description of the above embodiment, the drying treatment of dried potatoes has been described, but the same procedure is carried out not only for dried potatoes but also for the production of dried vegetables such as pumpkins and carrots, and the fungi parasitized on the vegetables are efficiently controlled. It can be sterilized well, and by performing the optimum drying treatment that activates amylase, dried vegetables having an increased sugar content can be produced.

Similarly, it can be carried out in the production of dried fruits such as grapes and persimmons, the fungi parasitizing the fruits can be efficiently sterilized, and the optimum drying treatment for activating amylase should be performed. Allows you to make dried fruits with increased sugar content.

Further, according to the control of the present embodiment, the temperature range is set to around 60 ° C. in the potato drying operation, but the set temperature and the temperature range differ depending on the foodstuff to be dried, and each foodstuff to be dried differs. The temperature and its range are set based on the data obtained by many years of research and achievements.

1 ... Drying device 2 ... Control panel and monitor unit 3, 4 ... Drying chamber 5, 6 ... Door 7, 7a to 7d ... Hygrometer 8, 8a to 8d ... Cart 9, 9a to 9d・ ・ Rack 10 ・ ・ Tray 11 ・ ・ Main body circulation duct 11a ・ ・ Intake duct 11b ・ ・ Exhaust duct 12 ・ ・ Fan 12a ・ ・ Rotating shaft 13 ・ ・ Power transmission belt 14 ・ ・ Motor 14a ・ ・ Motor rotating shaft 14b ・・ Outside air introduction port 14c ・ ・ Heat shield cover 15 ・ ・ Heater 16a ・ ・ Intake duct valve 16b ・ ・ Exhaust duct valve 17 ・ ・ Main body circulation duct valve 18 ・ ・ Control unit 19 ・ ・ Storage unit 20 ・ ・ Outside air thermometer 21・ ・ Outside air hygrometer 22 ・ ・ Internal thermometer 23 ・ ・ Internal humidity meter 24 ・ ・ Fan drive control unit 25 ・ ・ Heater drive control unit 26 ・ ・ Valve open / close control unit 26a to 26c ・ ・ Drive control unit

Claims (6)

In-device temperature and device humidity measurement processing to measure the temperature and humidity inside the device,
A measurement process that measures the degree of dryness of foodstuffs that are the target of the drying process,
Control processing that controls the temperature inside the device within a certain temperature range and removes mold bacteria of the foodstuff that is the target of the drying treatment, and
Intake and exhaust treatment, which keeps the humidity inside the device at a high humidity and efficiently promotes the removal treatment of the mold bacteria by the high thermal conductivity effect, is performed.
A method for removing mold bacteria in a drying apparatus, which comprises completing the drying treatment when the degree of drying of the food material to be the drying treatment reaches a predetermined value. The method for removing mold bacteria in a drying device according to claim 1, wherein the constant temperature range in the device is a suitable temperature range for increasing the sugar content of the food material to be dried. The method for removing mold bacteria in a drying device according to claim 1 or 2, wherein the constant temperature range in the device is 60 ° C. ± α. The claim that the foodstuff to be dried is a food such as potatoes such as sweet potatoes, vegetables such as pumpkins and carrots, fruits such as grapes and persimmons, and fish and shellfish such as squids and fish. The method for removing fungi in a drying device according to 1, 2 or 3. It is a program of the control device installed in the drying device.
The device temperature and humidity measurement process that measures the temperature and humidity inside the device, the measurement process that measures the dryness of the foodstuff that is the target of the drying process, and the device temperature control within a certain temperature range. , A control process for removing mold bacteria from foodstuffs to be dried, and an intake / exhaust process for efficiently promoting the removal process for mold bacteria by maintaining a high humidity in the apparatus and a high thermal conductivity effect. , A mold fungus removal program that causes the control device to perform. The mold fungus removal program according to claim 5, wherein the constant temperature range in the apparatus is a suitable temperature range for increasing the sugar content of the food material to be dried.

Images