JPH01281047A - Method for sterilizing edible flour and buckwheat flour - Google Patents
Method for sterilizing edible flour and buckwheat flourInfo
- Publication number
- JPH01281047A JPH01281047A JP63111884A JP11188488A JPH01281047A JP H01281047 A JPH01281047 A JP H01281047A JP 63111884 A JP63111884 A JP 63111884A JP 11188488 A JP11188488 A JP 11188488A JP H01281047 A JPH01281047 A JP H01281047A
- Authority
- JP
- Japan
- Prior art keywords
- buckwheat flour
- flour
- buckwheat
- edible powder
- edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 88
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 85
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 80
- 230000001954 sterilising effect Effects 0.000 title claims description 23
- 238000000034 method Methods 0.000 title claims description 13
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 230000001678 irradiating effect Effects 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 36
- 238000010438 heat treatment Methods 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 230000002542 deteriorative effect Effects 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 244000000000 soil microbiome Species 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は食用粉体および蕎麦粉の殺菌方法に関する。[Detailed description of the invention] (Industrial application field) The present invention relates to a method for sterilizing edible powder and buckwheat flour.
（従来の技術）
蕎麦粉はたとえば石うすなどを用いて蕎麦の実を粉砕し
て粉状にしたものである。この蕎麦粉は適宜つなぎ等が
加えられて蕎麦麺等として食用に供されるが、蕎麦粉は
他の小麦粉等と比較して、時間とともに変質する度合い
が大きく、たとえば虫がつきやすかったり、酸化しがち
であったり、黒く変色しがちであって保存性において劣
る粉体であるという特徴がある。そのため、蕎麦粉が変
質したり、蕎麦の風味が失われないようにするため、手
打ち蕎麦などでは蕎麦謂を製造するたびにそのつと蕎麦
粉をひいて、蕎麦麺をつくるようにしている。(Prior Art) Buckwheat flour is made by crushing buckwheat berries into powder using, for example, a stone mill. This buckwheat flour is edible as soba noodles after adding binders, etc. However, compared to other flours, buckwheat flour deteriorates to a greater degree over time, such as being susceptible to insects and oxidation. It is a powder that tends to smudge or turn black, and has poor storage stability. Therefore, in order to prevent the soba flour from deteriorating or losing its flavor, when making hand-made soba noodles, buckwheat flour is ground to make soba noodles.
しかしながら、このようにそのつど蕎麦粉を作成するの
は手間がかかるので、通常は既成の蕎麦粉を用いて手軽
に謂をつくる場合が多い、また、大量生産するような場
合は、あらかじめ大量の蕎麦粉を仕入れて使用している
。However, it is time-consuming to make buckwheat flour each time, so it is common to easily make buckwheat flour using ready-made buckwheat flour. They purchase and use buckwheat flour.
（発明が解決しようとする課題）
上述したように、蕎麦粉はかなり変質しやすくデリケー
トな品質を有するものであるので、蕎麦粉として流通さ
せる場合は蕎麦粉が変質しないような処理をあらかじめ
施しておく必要がある。このように、蕎麦粉が変質しや
すい原因は蕎麦粉が他の粉体と比較して水分の含有量が
多いこと、土壌菌等の菌類を多く含むためと考えられる
。(Problems to be Solved by the Invention) As mentioned above, buckwheat flour is quite susceptible to deterioration and has a delicate quality, so when it is distributed as buckwheat flour, it must be treated in advance to prevent deterioration. It is necessary to keep it. As described above, the reason why buckwheat flour tends to deteriorate is thought to be because buckwheat flour has a higher moisture content than other powders and because it contains a large amount of fungi such as soil bacteria.
そこで、蕎麦粉の保存性を向上させるため従来は、蕎麦
粉を加熱して乾燥させ蕎麦粉に含有される水分量を減少
させたり、アルコールを蕎麦粉に含有させることにより
菌類を死滅させあるいは菌類の繁殖を抑えたりしている
。しかしながら、従来の加熱方法ではかなり高温で加熱
するため、加熱によって蕎麦粉が酸化しやすく、また蕎
麦粉が黒ずんでしまったり、焦げ臭がついたりして蕎麦
粉の風味・香りが失われてしまうという問題点がある。Therefore, in order to improve the storage stability of buckwheat flour, conventional methods have been to heat and dry the buckwheat flour to reduce the amount of water contained in the buckwheat flour, or to add alcohol to the buckwheat flour to kill the fungi or remove the fungi. It also suppresses the reproduction of. However, because conventional heating methods heat the buckwheat flour at a fairly high temperature, the buckwheat flour is easily oxidized by heating, and the buckwheat flour turns dark, acquires a burnt odor, and loses its flavor and aroma. There is a problem.
また、アルコールを用いた場合も茶色に変色してしまい
蕎麦粉の風味が失われるという問題点がある。Also, when alcohol is used, there is a problem that the buckwheat flour turns brown and loses its flavor.
また、生蕎麦として流通にのるような商品でも、保存性
を向上させるためには原料として使用する蕎麦粉に含有
される菌類が少ない方がより保存性かたかく腐敢等がし
にくいものであるので、この面からも原料高麦粉の殺菌
が必要である。In addition, even for products that are distributed as raw soba, in order to improve the shelf life, it is better to have fewer fungi in the buckwheat flour used as an ingredient, so that it has a longer shelf life and is less prone to spoilage. Therefore, from this point of view as well, it is necessary to sterilize the raw material high wheat flour.
なお、蕎麦粉に限らず小麦粉等にあっても保存性を高め
るためにあらかじめ殺菌処理することが有用である。Note that it is useful not only for buckwheat flour but also for wheat flour and the like to sterilize it in advance in order to improve its shelf life.
そこで、本発明は上記問題点を解消すべくなされたもの
であり、その目的とするところは、蕎麦粉あるいは小麦
粉等の食用粉体の品質の劣化を招くことなく乾燥できか
つ粉体中に含有される菌類を効果的に殺菌することがで
きて良好な品質の食用粉体および蕎麦粉を提供できる食
用粉体および韮麦粉の殺菌方法を提供するにある。Therefore, the present invention has been made to solve the above-mentioned problems, and its purpose is to dry edible powders such as buckwheat flour or wheat flour without causing deterioration in quality, and to reduce the amount of food contained in the powder. To provide a method for sterilizing edible powder and buckwheat flour, which can effectively sterilize fungi and provide good quality edible powder and buckwheat flour.
（課題を解決するための手段） 本発明は上記目的を達成するため次の構成をそなえる。(Means for solving problems) The present invention has the following configuration to achieve the above object.
すなわち、蕎麦粉あるいは小麦粉等の食用粉体を真空容
器内に収容し、真空容器を真空にひきつつ食用粉体にマ
イクロ波を照射して食用粉体を加熱することにより食用
粉体を乾燥、殺菌することを特徴とし、また、蕎麦粉を
真空容器内に収容し、真空容器を真空にひきつつ、蕎麦
粉の温度を５５℃以下に７保ちながら蕎麦粉にマイクロ
波を照射して蕎麦粉を加熱することにより蕎麦粉を乾燥
、殺菌することを特徴とする。That is, edible powder such as buckwheat flour or wheat flour is stored in a vacuum container, and the edible powder is dried by heating the edible powder by irradiating the edible powder with microwaves while evacuating the vacuum container. It is characterized by sterilization, and the buckwheat flour is made by storing the buckwheat flour in a vacuum container, and irradiating the buckwheat flour with microwaves while evacuating the vacuum container and maintaining the temperature of the buckwheat flour at 55 degrees Celsius or less. It is characterized by drying and sterilizing buckwheat flour by heating it.
（発明の概要）
本発明においては、小麦粉あるいは蕎麦粉等の食用粉体
を加熱して食用粉体を乾燥させることと、食用粉体を殺
菌することを食用粉体の処理工程の目的としており、マ
イクロ波加熱を用いて食用粉体の乾燥と殺菌を行うこと
を特徴とする。(Summary of the invention) In the present invention, the purpose of the edible powder processing step is to heat edible powder such as wheat flour or buckwheat flour to dry the edible powder, and to sterilize the edible powder. , which uses microwave heating to dry and sterilize edible powder.
前記食用粉体の乾燥工程においては、乾燥作業を効率的
に行うために、真空中で食用粉体をマイクロ波加熱して
乾燥させる。In the step of drying the edible powder, the edible powder is dried by microwave heating in a vacuum in order to perform the drying operation efficiently.
食用粉体を効率的に乾燥させるためには、高温を印加す
るほうがより効果的であるが、前述したように、蕎麦粉
などでは過度に加熱すると蕎麦の風味・香り等が失われ
、変質しやすいので好ましくない、そこで、本実施例で
は真空中でマイクロ波加熱することによって、より低温
で食用粉体を乾燥させるようにする。真空中での水蒸気
圧は以下のとおりである。In order to efficiently dry edible powder, it is more effective to apply high temperatures, but as mentioned above, excessive heating of buckwheat flour causes the flavor and aroma of buckwheat to be lost and the quality of the buckwheat deteriorates. Therefore, in this embodiment, the edible powder is dried at a lower temperature by microwave heating in a vacuum. The water vapor pressure in vacuum is:
３０℃−−３２ｍｍ１ｇ、 ４０℃−−５５ｍｍ１ｇ
、５０℃−−９２ｍｍＨｇ、 ５５℃−−１１８ｍ
ｍＨｇ 、６０℃−一■４９ｍｍ１ｇ
このように、減圧した状態であれば過度に加熱しないで
も水分を効率的に除去できる。30℃--32mm1g, 40℃--55mm1g
, 50℃--92mmHg, 55℃--118m
mHg, 60° C. - 49 mm 1 g As described above, in a reduced pressure state, water can be efficiently removed without excessive heating.
蕎麦粉を乾燥させる場合は１００ｍｍＨｇ程度の減圧状
態でマイクロ波加熱すれば、蕎麦粉を過度に加熱するこ
となく、蕎麦粉の品質を劣化させないで効果的に乾燥さ
せることができる。もちろん、真空度をあげることによ
り、より低い温度での乾燥が可能となる。When drying buckwheat flour, microwave heating under reduced pressure of about 100 mmHg allows for effective drying without overheating the buckwheat flour and without deteriorating the quality of the buckwheat flour. Of course, by increasing the degree of vacuum, drying can be performed at a lower temperature.
そして、乾燥が進んだ時点でさらに加熱することにより
、蕎麦粉中に含まれる菌類等の微生物中の水分が爆発的
に蒸発し、これによって殺菌がなされる。By further heating the buckwheat flour once the drying has progressed, the moisture in microorganisms such as fungi contained in the buckwheat flour evaporates explosively, thereby sterilizing the buckwheat flour.
なお、本発明では加熱源としてマイクロ波を利用してい
るが、このマイクロ波は通常の熱線ヒータ、赤外線ヒー
タ等と比較して粉体中への浸透力がたかく、食用粉体を
むらなく均一に加熱することができるという特徴がある
。また、マイクロ波を用いた場合は瞬間的に加熱を開始
することができること、選択的に水分を加熱することが
できる等の利点があり、とくに蕎麦粉の乾燥および殺菌
用熱源として好適に用いることができる。In addition, in the present invention, microwaves are used as a heating source, but these microwaves have a greater ability to penetrate into powder than ordinary hot wire heaters, infrared heaters, etc., and can evenly and uniformly coat edible powder. It has the characteristic that it can be heated to Furthermore, when using microwaves, there are advantages such as being able to start heating instantaneously and being able to selectively heat water, making it particularly suitable for use as a heat source for drying and sterilizing buckwheat flour. I can do it.
（実施例） 以下、本発明の殺菌方法の実施例につい−Ｃ説明する。(Example) Examples of the sterilization method of the present invention will be described below.
まず、通常の処理方法によって粉体として得られた蕎麦
粉を、真空容器内に収納し、真空に引きながらマイクロ
波照射する。このとき、蕎麦粉の温度が４０℃度以上に
上昇しないように管理し、蕎麦粉から蒸散する水分は真
空ポンプによって常時排出しながら乾燥させる。First, buckwheat flour obtained as a powder by a normal processing method is stored in a vacuum container and irradiated with microwaves while being evacuated. At this time, the temperature of the buckwheat flour is controlled so that it does not rise above 40 degrees Celsius, and the water that evaporates from the buckwheat flour is constantly discharged using a vacuum pump while drying.
このようにして、蕎麦粉が十分に乾燥された後、同様に
真空下でマイクロ波加熱を行う、この加熱の際には蕎麦
粉の温度が５５℃以上にならないようにマイクロ波のパ
ワーを調節しながら、間欠的または連続的に加熱を行う
。After the buckwheat flour is sufficiently dried in this way, microwave heating is performed under vacuum in the same way.During this heating, the power of the microwave is adjusted so that the temperature of the buckwheat flour does not exceed 55℃. heating intermittently or continuously.
加熱殺菌が終了した後、真空状態を保ったまま蕎麦粉を
冷却させ、常温以下に温度が下がった後に蕎麦粉を容器
内から取り出し、袋等の密封された収納容器内に蕎麦粉
を収納する。After heat sterilization is completed, the buckwheat flour is cooled while maintaining the vacuum state, and after the temperature has fallen below room temperature, the buckwheat flour is taken out from the container and stored in a sealed storage container such as a bag. .
なお、薔麦粉を殺菌する場合は蕎麦粉が変成しないよう
に、５５℃程度を上限として加熱処理することが好まし
いが、α化された蕎麦粉を得る場合には５５℃以上に加
熱して殺菌してもかまわない。In addition, when sterilizing buckwheat flour, it is preferable to heat the buckwheat flour at an upper limit of about 55°C to prevent denaturation, but when obtaining pregelatinized buckwheat flour, heating to 55°C or higher is recommended. I don't mind if you do.
表１に、上述した殺菌方法を用いて得られた殺菌済みの
蕎麦粉について微生物の含有量を検査した結果を示す、
検査体は５４℃で殺菌処理したものと８０℃で殺菌処理
したものの２例で、比較例として殺菌処理のなされてい
ない蕎麦粉についての検査結果を併せて示す。Table 1 shows the results of testing the microbial content of sterilized buckwheat flour obtained using the sterilization method described above.
Two specimens were tested: one sterilized at 54°C and one sterilized at 80°C. Test results for buckwheat flour that was not sterilized are also shown as a comparative example.
表１
表１でマイクロ波ａ、マイクロ波すとあるのはマイクロ
波を用いた加熱殺菌によって得られた蕎麦粉である６表
から、未処理の蕎麦粉と上記殺菌方法によって殺菌され
た蕎麦粉とを比較すると。Table 1 In Table 1, Microwave a and Microwave S are buckwheat flour obtained by heat sterilization using microwaves.Table 6 shows untreated buckwheat flour and buckwheat flour sterilized by the above sterilization method. When compared with.
含有される菌数は１０００分の１以下に減少しており、
上記方法による殺菌効果が顕著に表れている。The number of bacteria contained has been reduced to less than 1/1000,
The bactericidal effect of the above method is remarkable.
上述したように、５５℃以下の加熱によれば、加熱によ
る蕎麦粉の変成等が起こらず、蕎麦粉が黒ずんだりする
ことがなく、風味・香りもかなりの程度保存している品
質のよい蕎麦粉が得られた。As mentioned above, when heated at 55°C or lower, buckwheat flour does not undergo denaturation due to heating, does not darken, and retains its flavor and aroma to a considerable extent, resulting in high-quality buckwheat noodles. A powder was obtained.
この蕎麦粉は上表のように殺菌によって菌類が減少され
ているので、蕎麦粉としての保存性がきわめて向上する
。また、蕎麦製品に使用した場合は製品中に含まれる菌
類が僅かであるので腐敗等がしにくくなり日持ちがよく
なるという効果がある。As shown in the table above, the fungi in this buckwheat flour have been reduced through sterilization, so the shelf life of the buckwheat flour is greatly improved. Furthermore, when used in buckwheat products, since the products contain only a small amount of fungi, they are less susceptible to spoilage and have a longer shelf life.
なお、上述した蕎麦粉の殺菌方法はとくに蕎麦粉のみに
限定して用いられるものではなく、蕎麦粉以外の小麦粉
等の食用粉体の殺菌方法として好適に利用することがで
きる。Note that the method for sterilizing buckwheat flour described above is not particularly limited to use only for buckwheat flour, but can be suitably used as a method for sterilizing edible powders such as wheat flour other than buckwheat flour.
（発明の効果）
本発明の食用粉体の殺菌方法によれば、真空容器内で減
圧状態で食用粉体を加熱することにより、効率的な乾燥
が可能であり、かつマイクロ波を照射して加熱している
から食用粉体が温度むらなく均一に加熱される。また、
殺菌時にもマイクロ波の浸透力によって食用粉体全体が
均一に殺菌され、きわめて殺菌効果が大きく、とくに保
存性が劣るとされる蕎麦粉にたいしてもその保存性を大
きく向上させることができる。(Effects of the Invention) According to the method for sterilizing edible powder of the present invention, efficient drying is possible by heating the edible powder under reduced pressure in a vacuum container, and by irradiating it with microwaves. Because it is heated, the edible powder is heated evenly and evenly. Also,
Even during sterilization, the whole edible powder is sterilized uniformly by the penetrating power of microwaves, and the sterilization effect is extremely large, and the storage stability of buckwheat flour, which is said to have poor storage stability, can be greatly improved.
また１食用粉体を過度に加熱せずに殺菌を行うことがで
きるので、加熱処理によって食用粉体が変成したり変色
することがなく、とくに５５℃以下に温度を保って蕎麦
粉を乾燥・殺菌した場合は、蕎麦粉自体の風味や香りが
失われずに高品質の蕎麦粉を提供することができる等の
著効を奏する。In addition, since it is possible to sterilize the edible powder without excessively heating it, the edible powder will not be denatured or discolored by heat treatment. When sterilized, the buckwheat flour has remarkable effects such as being able to provide high quality buckwheat flour without losing its flavor and aroma.
以上１本発明について好適な実施例を挙げて種々説明し
たが、本発明はこれら実施例に限定されるものではなく
、発明の精神を逸脱しない範囲内で多くの改変を施し得
るのはもちろんのことである。Although the present invention has been variously explained above using preferred embodiments, the present invention is not limited to these embodiments, and it goes without saying that many modifications can be made without departing from the spirit of the invention. That's true.
Claims (1)
収容し、真空容器を真空にひきつつ食用粉体にマイクロ
波を照射して食用粉体を加熱することにより食用粉体を
乾燥、殺菌することを特徴とする食用粉体の殺菌方法。 ２、蕎麦粉を真空容器内に収容し、真空容器を真空にひ
きつつ、蕎麦粉の温度を５５℃以下に保ちながら蕎麦粉
にマイクロ波を照射して蕎麦粉を加熱することにより蕎
麦粉を乾燥、殺菌することを特徴とする蕎麦粉の殺菌方
法。[Claims] 1. By storing edible powder such as buckwheat flour or wheat flour in a vacuum container, and heating the edible powder by irradiating the edible powder with microwaves while evacuating the vacuum container. A method for sterilizing edible powder, characterized by drying and sterilizing the edible powder. 2. Store buckwheat flour in a vacuum container, and heat the buckwheat flour by irradiating the buckwheat flour with microwaves while keeping the temperature of the buckwheat flour below 55°C while evacuating the vacuum container. A method for sterilizing buckwheat flour, which is characterized by drying and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63111884A JPH01281047A (en) | 1988-05-09 | 1988-05-09 | Method for sterilizing edible flour and buckwheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63111884A JPH01281047A (en) | 1988-05-09 | 1988-05-09 | Method for sterilizing edible flour and buckwheat flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01281047A true JPH01281047A (en) | 1989-11-13 |
Family
ID=14572565
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63111884A Pending JPH01281047A (en) | 1988-05-09 | 1988-05-09 | Method for sterilizing edible flour and buckwheat flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01281047A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0638697A (en) * | 1992-04-03 | 1994-02-15 | Toppan Printing Co Ltd | Production of buckwheat flour |
| EP1468616A1 (en) * | 2003-04-18 | 2004-10-20 | ITEL Telecomunicazioni S.r.l. | Device and method for disinfestation and improvement of preservability of foodstuffs of vegetable origin |
| WO2010013583A1 (en) * | 2008-07-30 | 2010-02-04 | 国立大学法人九州工業大学 | Method for producing dry article and apparatus therefor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58220659A (en) * | 1982-06-16 | 1983-12-22 | House Food Ind Co Ltd | Method for improving quality of wheat flour |
-
1988
- 1988-05-09 JP JP63111884A patent/JPH01281047A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58220659A (en) * | 1982-06-16 | 1983-12-22 | House Food Ind Co Ltd | Method for improving quality of wheat flour |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0638697A (en) * | 1992-04-03 | 1994-02-15 | Toppan Printing Co Ltd | Production of buckwheat flour |
| EP1468616A1 (en) * | 2003-04-18 | 2004-10-20 | ITEL Telecomunicazioni S.r.l. | Device and method for disinfestation and improvement of preservability of foodstuffs of vegetable origin |
| WO2010013583A1 (en) * | 2008-07-30 | 2010-02-04 | 国立大学法人九州工業大学 | Method for producing dry article and apparatus therefor |
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