KR100653692B1 - Agriculture products drying method and dried agriculture products under low pressure and moderating temperature environment - Google Patents

Abstract

The present invention washes the green onions, onions, peppers, radishes, pears and apples in agricultural products, sterilized while drying at low pressure at a growth temperature while sterilizing the same weight, rich in flavor and nutrition and can be stored for a long time It relates to a drying method of vegetables and fruits, and radish and other agricultural products dried by the drying method. More specifically, the present invention comprises the steps of sorting the agricultural products, removing and trimming and washing the foreign matter, drying the water present in the outside of the agricultural products in the washing step by using the wind and air volume of the high-pressure blower, and packaging after drying This step is cut into a predetermined size for easy and efficient drying, and placed on a drying foot (drying bed) to a predetermined thickness, and then placed in a drying chamber equipped with an ultraviolet generating device and a shelf rotating device, and agricultural products entering the drying room. Is sterilized and sterilized by the UV generator and rotated by the shelf rotating device, and then dried for about 12 hours at a temperature of 25 ° C., which is a good temperature for producing agricultural products using a low temperature dryer (air conditioner), and during storage. 6 hours at around 35 ℃ to dry the water content below 8% to prevent deterioration. Made on a step of nutrients, vitamins and chlorophyll are most concentrated is not destroyed there are content per g can be increased and the stored long-term in a sterile condition has a significant feature that.

Decompression, low temperature, dried onion, dried onion, dried rotation, dried radish, dried red pepper, dried apple

Description

Agriculture products drying method and dried agriculture products under low pressure and moderating temperature environment

1 is a schematic internal view of the overall drying process of the agricultural products according to the invention and the dryer used for the present invention

2 is a schematic flowchart of a method for drying leeks, onions and radishes in agricultural products according to the present invention

3 is a schematic flowchart of a method of drying red pepper in agricultural products according to the present invention

4 is a schematic flowchart of a method for drying pears and apples in agricultural products according to the present invention.

The present invention screens and washes green onions, onions, radishes, peppers, pears and apples in agricultural products, sterilizes them during drying, and dries them at low pressure at a growth temperature to enrich nutrients at the same weight, which is rich in taste and nutrition and long-term. It relates to a method for drying green onions, onions, radishes, peppers, pears, apples and other dry vegetables and fruits, and agricultural products dried by the drying method.

Vegetables in the conventional agricultural products are seasonal products that are not easy to store, and even if they are stored, their quality and price decrease with time and should be discarded after a certain period of time, resulting in economic losses for both producers and consumers, and the bad smell caused by corruption. There are problems such as the generation of bacteria.

In the past, when the amount of agricultural products produced is excessive, the quality of agricultural products must be discarded without reaching the consumers considering the labor cost due to the price drop. There is a problem in that bad smell and bacteria are generated during disposal.

In addition, some of the conventional methods have adopted a method of rapid freeze drying at a low temperature, but the drying equipment is expensive and the energy consumption is too great for drying, which is excessive in terms of cost, considering the taste, freshness, price and nutritional value. There is a problem that can not be supplied to ordinary consumers except that it is supplied to instant food such as ramen.

The technical problem to be achieved by the present invention is to recognize the problems of the prior art as described above, and to produce and remove agricultural products, removing and trimming and washing, and agricultural products in the washing step using the wind and air volume of the high-pressure blower Drying the moisture attached to the step, and after drying, the packaging is cut to a predetermined size to facilitate easy and efficient drying, and placed on the drying foot (drying phase) to a predetermined thickness, and then the UV generator and the shelf Putting into a drying room equipped with a rotary device, and the agricultural products in the drying room is sterilized by the ultraviolet ray generator while rotating the shelves with a motor while using a low-temperature dryer for about 12 hours at around 25 ℃. In order to prevent the deterioration during the drying step and during storage, dry the moisture content below 8%. It consists of drying for about 6 hours at around 35 ℃, so nutrients, chlorophyll and vitamins are mostly destroyed, and concentrated, so that they can be stored in a sterilized state for a long time while greatly increasing the content per gram. It is an object of the present invention to provide a method for drying agricultural products which can be greatly reduced and agricultural products dried by the drying method.

Another object of the present invention is to supply agricultural products dried to a certain level or more as described above, if the production of vegetables or fruits in the agricultural products in excess of the quality is excellent but the price is lowered to reach consumers without disposal Or after a certain period of time, the price falls and must be discarded after a certain period of time.In addition, by minimizing problems such as odors and bacteria caused by agricultural decay during disposal, it can prevent economic losses and regulate supply and demand to consumers. It is always to supply at a constant price.

Another object of the present invention is to optimize the drying conditions of vegetables and fruits in agricultural products to minimize the energy and cost of the drying process, and drying at low pressure in a growth temperature that does not destroy nutrients, vitamins and chlorophyll in the drying process In addition, by installing an ultraviolet generator inside the drying chamber to minimize decay at low pressure and sterilize with ultraviolet light, drying is possible for long-term storage by producers and consumers, and provides safe and clean dry foods without nutrients being destroyed. .

Another object of the present invention is to clean and sterilize and dry vegetables and fruits, etc. of the agricultural products to provide to the consumer, so in the case of dry vegetables, if necessary, such as onions, onions, peppers and radishes to a predetermined size It can be sliced and used immediately for cooking, and in the case of dried fruit, it can be stored as a snack or beer or wine snack for a long time, so that consumers can have a small volume, which is rich in nutrients and vitamins, so that it can be easily stored and used for various purposes. It is.

The present invention selects and washes green onions, onions, radishes, peppers, pears and apples from the agricultural products, sterilization and disinfection during drying to achieve efficient drying using low energy at low pressure in a viable temperature, and nutrients for the same weight The present invention relates to a method for drying green onions, onions, radishes, peppers, pears, apples, and other dried vegetables and fruits that are concentrated and rich in nutrition and nutrition, and to produce agricultural products dried by the drying methods.

Vegetables in the conventional agricultural products are seasonal products and are not easy to be stored. Even if they are stored, the quality and price decrease with time and should be discarded after a certain period of time, resulting in economic losses for both producers and consumers, and odors and bacteria caused by corruption. There is a problem such as this occurs, and if the produced agricultural products are excessive, the economical loss due to the disposal is large because the quality of agricultural products should be discarded without reaching the consumers in consideration of labor costs due to the price drop. , It is not easy to secure the place to be disposed, there is a problem such as bad smell and bacteria generated at the time of disposal.

In addition, in the past, rapid freeze-drying at low temperature was used for drying, but the drying equipment is expensive and the cost of drying is excessive, and considering the taste, freshness, price and nutritional value, it is not marketable. There is a problem that can not be supplied to the general consumer except that it is supplied to the convenience food.

The present invention has been made in view of the above-described conventional problems and the problems of the prior art. Briefly looks at the drawings that facilitate the understanding of the overall configuration according to the present invention. Figure 1 shows the overall drying process of the produce according to the invention and a schematic internal view of the dryer used for the present invention, Figure 2 is a schematic flowchart of a method for drying green onions, onions and radishes of the produce according to the invention It is shown. Figure 3 shows a schematic flowchart of a method of drying peppers of agricultural products according to the present invention, Figure 4 shows a schematic flowchart of a method of drying pears and apples of agricultural products according to the present invention.

Equipment used for drying vegetables and fruits according to the present invention (dryer shown schematically in FIG. 1) is disclosed in Korean Patent Application Publication No. 10-2004-27807 filed in 2004 and filed in 2004 by the applicant of the present invention. Most configurations of dryers and reservoirs were used that could be dried at low pressures. It looks at the specific constituent means for efficiently drying the agricultural products you want to manufacture and supply according to the present invention. a) selecting vegetables or fruits to be dried in the agricultural products, removing and trimming and washing the foreign substances; b) drying the water attached to the agricultural products in the washing step by using wind power and air volume of the high-pressure blower; c) drying the external moisture and cutting it into a predetermined size for easy packing and efficient drying, placing it on a drying foot (drying bed) to a predetermined thickness and placing it in a drying chamber, and top of the drying chamber of the dryer. The UV generating device is located and the shelf rotating device is rotated by the motor. The variable door or air control solenoid valve is used to guide the air pressure inside the drying chamber to low pressure of about 0.3 atm and achieve efficient drying. It is a dryer (dryer and storage invented by the applicant). d) Agricultural products in the dryer's drying chamber are disinfected by UV generators (lamps) generating 230-280 nm wavelength, which is effective for disinfection and sterilization installed in the drying chamber. While drying at low pressure of 0.3 atm and low temperature using a dryer (air conditioner) for 12 hours at 23 ° C to 26 ° C, which is good for growing agricultural products, and e) during long-term storage. In order to prevent the deterioration is a method of drying the agricultural products consisting of drying for 5 to 7 hours at 33 ℃ to 37 ℃ to dry the moisture content to less than 8%. The drying method according to the present invention is dried first at the growth temperature as described above, and then dried at a rather high temperature in the next step, so that the nutrients, chlorophyll and vitamins are mostly destroyed, and the concentration per g is greatly increased. Sterilized and sterilized to produce dry produce that can be stored for a long time. The washing step of a) includes the step of sorting and washing through three stages, such as ultrasonic washing, air bubble washing, and shower rinsing, after selecting the fine agricultural products, removing and trimming foreign substances. In step c) and d), evenly balanced drying is achieved by rotating the shelves installed inside the drying chamber of the dryer, and the air pressure of the drying chamber is controlled at low pressure by a variable door or an air control solenoid valve to achieve more efficient drying with less energy. And, through the process of disinfection and sterilization during the drying time with ultraviolet rays generated from the ultraviolet sterilization, etc. installed in the upper part of the drying chamber, the sterilization and sterilization is sufficient. In addition, since the air pressure in the drying chamber of the dryer is lowered in the steps c) and d), the amount of air decreases and the oxygen content decreases in the drying chamber, thereby minimizing the decay of the drying object, thereby lowering the boiling point, thereby promoting evaporation of moisture, and thus drying time. It has a configuration to shorten. That is, the present invention has a principle that the evaporation of moisture quickly even at low temperatures and the ability to continuously maintain a predetermined temperature while continuously circulating air, and drying the agricultural and aquatic products at low temperature and low pressure as described above, so that various nutrients and vitamins, etc. This is intact to produce high quality dried produce. In step d), an ultraviolet ray generating lamp generating a wavelength of 230 nm to 280 nm, which is an effective wavelength for disinfection and sterilization, is installed to disinfect and sterilize the drying process of agricultural products, and to install a motor for efficient drying and sterilization. Rotate the shelf where the produce is located at a constant speed, and control the variable door or air control solenoid valve to dry the air pressure in the drying room at low pressure of about 0.3 atm. To achieve. In the step e), the humidity sensor and the temperature sensor installed in the drying chamber and the sensors for measuring the air pressure are interlocked with each other in order to dry the moisture content to 8% or less, and the dried agricultural products are packaged in a predetermined container and stored in the consumer. To be delivered to or stored in a predetermined storage location for shipment control.

The protection scope of the present invention includes the agricultural product is dried through the agricultural product drying step. Looking at a specific embodiment of the method of drying the agricultural products according to the invention and the agricultural products dried by the drying method.

[Example]

Example 1

Example 1 according to the present invention looks specifically at the drying method of green onions, onions and radishes in the produce. a) screening the harvested green onions, onions or radishes, and removing and trimming and washing the foreign matter contained in the selected green onions, onions or radishes, b) green onions in the washing step using the wind and air volume of the high-pressure blower, Drying the moisture attached to onions or radishes, and c) drying the external moisture and then wrapping it in a predetermined size (5-10 ㎜ in size, rounded, slender, squared) After cutting into a shape or the like) and put it into a drying chamber by placing a predetermined thickness on a drying foot (drying bed) located inside the dryer, and an ultraviolet generating device is located at the top of the drying chamber of the dryer, Shelf rotating device is installed, and the air pressure inside the drying chamber is guided to low pressure of about 0.3 atm by the variable door or air control solenoid valve. It is a dryer (dryer and storage invented by the said applicant) provided with the function which can achieve phosphorus drying. d) Sterilization and disinfection are carried out by an ultraviolet ray generator (lamp) which generates wavelengths 230 nm to 280 nm, which are effective for disinfection and sterilization of onions, onions or radishes, etc., which have entered the drying chamber of the dryer. Using a dryer (air conditioner) that can be evenly dried at a low temperature of about 0.3 atm while being rotated by a rotating motor, it is possible to grow onions, onions, or radishes for 12 hours at 23 ℃ to 26 ℃. Drying to reduce the moisture content to 50% or less, and e) drying at 33 ° C to 37 ° C for 5 to 7 hours to dry the moisture content below 8% to prevent deterioration during long-term storage. Dry onions or radishes. The protection scope of the present invention includes green onions, onions or radishes dried by the method of drying green onions, onions or radishes in a low temperature growth temperature. The leeks, onions or radishes dried by the drying method as described above may be vacuum-packed to a predetermined size and transported and stored to a storage warehouse in order to be supplied or shipped to consumers. The drying method according to the present invention makes the air pressure inside the drying chamber at a low pressure of about 0.3 atm by a variable door or an air control solenoid valve, and performs drying at a low pressure, thereby minimizing the decay of green onions, onions, or radishes while reducing energy. It has a structure that can be dried efficiently. Since the drying at the time of drying according to the present invention is made within the usual temperature range, you can feel the taste and aroma of green onion, onion or radish before drying even after drying, and most of the nutrients are concentrated so that the content per g greatly increases and low temperature. Chlorophyll and vitamins are not destroyed because they are dried at. The volume reduced during drying also restores its original state before drying (when onions and onions have a slimy liquid feel when fresh). Because vitality is preserved, it can be used like fresh onions, onions or radishes, and is dried in a clean and sterilized state so that it is hygienic and clean and can be stored and used for a long time without special attention. The composition comparison table of dried leeks, onions and radishes dried according to the present invention is shown as follows, and the composition comparison per 100g can be seen that it is significantly higher when dried, Table 1 shows the case of drying leeks and onions and Table 2 shows the case of dried radishes Indicates.

Table 1: Nutrients content per 100g of leeks and onions after drying

Table 2: Nutrients content per 100g of radish after drying

Example 2

In Example 2 according to the present invention, a method for drying red pepper in agricultural products will be described in detail. a) screening the harvested peppers, trimming and washing the foreign substances contained in the selected peppers; b) passing through a conveyor belt of constant length to remove the water contained in the washing, B) drying and removing the moisture attached to the washing by blowing air; c) removing the faucet of the red pepper and removing the faucet, followed by a second washing and drying the moisture attached to the washing; and d) dried pepper The drying step of the drying chamber (drying phase) to enter into the drying chamber of the dryer to a predetermined thickness step into the drying chamber, and the ultraviolet ray generator is located on the top of the drying chamber of the dryer, the shelf rotating device rotated by a motor Efficient drying by inducing air pressure inside the drying chamber to low pressure of about 0.3 atm by means of variable door or air control solenoid valve Dryer with a function that can achieve (the dryer and storage invented by the applicant). e) Red pepper in the drying chamber of the dryer is sterilized and sterilized by an ultraviolet generating device generating wavelengths 230 nm to 280 nm, which are effective for disinfection and sterilization installed in the drying chamber, and rotated by a motor rotating the shelf. Drying the water content below 50% by drying for 20 to 24 hours at 25 ℃ to 30 ℃, which is a good temperature to grow red pepper, using a dryer (air conditioner) that can be evenly dried at low pressure under atmospheric pressure. F) drying red pepper with reduced moisture content below 50% for 12 to 18 hours in a drying chamber at 30-40 ° C., drying the moisture content below 20%, and g) falling below 20%. Drying red pepper at an economical aspect of drying time and 20 to 26 hours at 40 ° C. to 45 ° C. without destroying nutrients, and drying the water content to 8% or less; h) Water content is 8%. Dry pepper is prepared by going through the steps of drying for 1 hour to 2 hours at 25 ° C. to 30 ° C. at the same temperature as the room temperature. The protection scope of the present invention also includes red pepper prepared by the low pressure low temperature dry pepper drying method. Pepper dried in the above manner is packaged in a commercial vacuum packaging and then supplied to consumers or shipped to the storage in consideration of shipping. As a means for drying and removing the moisture attached to the pepper during the washing and washing process can be used to remove efficiently using a conveyor belt. Since the drying method of the red pepper according to the present invention is used, it is possible to prevent the decay and deterioration occurring during the general red pepper drying as much as possible, and to minimize the drying time, greatly reducing the labor cost of drying, color, moisture and nutrients after drying. Has the effect of forming a high-quality dried red pepper is maintained as it is. Table 3 shows the amounts of nutrients contained in red peppers, hot dry peppers and cold dry peppers, red peppers prepared according to the present invention is significantly higher in vitamin C content than red peppers or hot peppers It can be seen.

Table 3: Amounts of Nutrients in Red Pepper, Hot Dried Red Pepper, and Low Temperature Dried Red Pepper

Example 3

In Example 3 according to the present invention, a method for drying apples or pears among agricultural products will be described in detail. a) screening the harvested apples or pears, removing and trimming and washing the stems and debris from the selected apples or pears, and b) passing a conveyor belt of constant length to remove the water contained during the cleaning. Blowing strong wind to dry the attached water, and c) to dry the water and then remove the foreign matter such as seeds and leave the skin (in the case of organic apples or pears), and then the predetermined size and various forms ( Cut into a square pillar shape or dice shape) and put it into a drying chamber by placing it at a predetermined thickness on a drying foot (drying phase) that enters the drying chamber of the dryer, and an ultraviolet-ray generating device is located at the top of the drying chamber of the dryer. The shelf rotating device rotates by a motor and is installed in the drying room by a variable door or an air control solenoid valve. The air pressure of having the ability to achieve an efficient drying and led to a low pressure of about 0.3 atm is a dryer (drier cum reservoir above the applicant invention). d) Apples or pears cut into a predetermined size and shape into the dryer's drying chamber are sterilized and sterilized by an ultraviolet generating device having a wavelength of 230 nm to 280 nm effective for disinfection and sterilization installed in the drying chamber. Using a dryer that can be evenly dried at a low temperature of about 0.3 atm, while rotating by a motor that rotates the lathe, it dries at 23 ℃ to 26 ℃ for 12 hours at a temperature suitable for growing apples or pears. E) apples or pears, which are dried at 50 ° C. or less, e) drying at 33 ° C. to 37 ° C. for 5 to 7 hours to dry the moisture content below 8% to prevent deterioration during long-term storage. How to dry. The protection scope of the present invention includes apples or pears dried by the apple or pear drying method at the low temperature and low pressure. In the steps c) and d), by injecting nitrogen or CO ₂ gas into the dropping process and the initial drying process, further adding means for preventing the discoloration of the cut portion of the apple or pear by inhibiting oxidation caused by oxygen in the air. can do. Apples or pears dried in the above manner may be supplied to consumers after being packaged in a commercial vacuum packaging and used as snacks or wine snacks, and may be transported and stored in storage in consideration of shipping time. Since the apple or pear drying method according to the present invention is used, it is possible to prevent corruption and deterioration occurring when drying apples or pears in general, and to minimize the drying time, greatly reducing the labor cost of drying, and after drying. It has the effect of forming high quality dried apples or dried pears with the same color, moisture and nutrients intact. In addition, dried apples or pears through the above process can be processed in natural confectionery or powder state by secondary processing can be used for food soup, such as wire type, ramen can be expected to add high value, thereby promoting consumption of goods And by controlling the shipping time can greatly improve the income of the production farm. Table 3 shows the amount of nutrients contained in 100 g of low pressure cold dried apples.

Table 3: Comparison of Nutrients in Dried and Undried Apples

The present invention is dried at low pressure to produce agricultural products, such as green onions, onions, radishes, apples or pears are mostly concentrated without destroying nutrients, chlorophyll and vitamins, while disinfection and sterilization while greatly increasing the content per g Dried, nutritious, clean and safe dry produce is provided to consumers and can be stored for a long time, thereby minimizing economic losses for consumers and producers.

Another effect of the present invention is to supply agricultural products dried to a certain level or more as described above, when the production of vegetables or fruits of the agricultural products in the excessive quality is excellent but the price falls to reach consumers without disposal Price should be dropped over time or over time, and should be discarded after a certain time. Also, it will prevent economic loss and control supply and demand by minimizing problems such as bad smell and germs caused by corruption at the disposal place and disposal. It is to provide consumers with a constant price at all times.

Another effect of the present invention is to optimize the drying conditions of vegetables and fruits in agricultural products to minimize the energy and cost of the drying process, and to dry at low pressure at the growth temperature of the nutrients, vitamins and chlorophyll, etc. The UV generator is installed inside the drying room to sterilize to minimize decay and to dry, thus providing consumers with a clean and safe vegetable that can be stored for long periods of time without nutrients being destroyed.

Another effect of the present invention is to clean vegetables, fruits, etc. among the agricultural products, sterilized and dried to provide to the consumer, so in the case of dried vegetables stored for a long time, onions, onions, peppers and radishes, etc. It can be used as a snack for snacks, food soups, beer, or wine while being stored for a long time in the case of dried fruit, and consumers can easily store it in a small volume, use it conveniently, and use it for various purposes. To make it work.

Claims (11)

In the low pressure drying method at the growth temperature so that it can be stored for a long time without destroying the nutrients of green onion, onion or radish in the produce, a) selecting and selecting any one of the green onions, onions, and radishes, removing foreign matters, and washing them to dry the water generated by washing with a blower; b) drying the water and cutting it into a predetermined size and shape for easy packing and efficient drying, placing it on a drying foot, and placing it in a drying chamber; c) Any one selected from green onions, onions, and radishes in the drying chamber is sterilized and disinfected by an ultraviolet generator installed inside the drying chamber, and is rotated by a motor for rotating the shelf. Drying for 10 to 14 hours at ℃ to 26 ℃ to dry the moisture content below 50%, d) low pressure, consisting of drying at 33 ° C. to 37 ° C. for 5 to 7 hours to dry the moisture content below 8% to allow long-term storage of any one selected from the dried leek, onion and radish below 50%. Method of drying green onion, onion or radish at growing temperature. delete The method according to claim 1, In step c), any one of green onions, onions and radishes is selected, and is formed in a size of 5 mm to 10 mm that is easy to dry and handle, and formed by selecting any one of a round shape, a combed shape and a square shape. Method for drying green onions, onions or radishes at low pressure growth temperature, characterized in that. Dry onion, dried onion or dried radish prepared by the drying method of claim 1 or 3. In the method of drying at low pressure for a short time so that the red pepper of the produce can be stored for a long time without destroying nutrients, a) screening the red pepper, removing foreign substances contained in the selected red pepper, washing and drying the water generated during the washing; b) putting the dried red pepper on the drying foot into a drying chamber of the dryer, c) The pepper entered into the drying chamber is sterilized and disinfected by an ultraviolet generator installed inside the drying chamber, and is rotated by a motor for rotating the shelf while the pepper is grown at a low pressure of 0.2 to 0.4 at 25 ° C. Drying at 30 to 30 ° C. for 20 to 24 hours to dry the water content to 50% or less, d) drying the red pepper with the moisture content of 50% or less, drying the temperature of the drying room at 30 ° C. to 40 ° C. for 12 to 18 hours and drying the water content to 20% or less; e) drying the red pepper having a moisture content of 20% or less and drying at 40 ° C. to 45 ° C. for 20 to 26 hours without drying down nutrients while efficiently drying red pepper, and drying the moisture content to 8% or less; f) red pepper drying method comprising the step of drying for 1 hour to 2 hours at 25 ℃ to 30 ℃ equal to room temperature dried red pepper below the water content of 8%. The method according to claim 5, When subdivided in step a) and separated into three steps, Selecting the red pepper, removing and washing foreign substances contained in the selected red pepper, and Drying the water generated during the washing with the wind generated in the blower while passing through the conveyor belt of a certain length to remove the water attached to the pepper during the washing, Removing the hot pepper of the hot pepper, and after removing the hot water, the second step of drying the hot pepper drying method comprising the step of drying the water generated when washing with a blower. Dried red pepper prepared by the drying method of red pepper of claim 5 or 6. In the low pressure drying method at the growth temperature to be stored for a long time without destroying the nutrients of apples or pears in the produce, a) screening the apples or pears, removing and washing foreign matters contained in the selected apples or pears, and drying the water generated when washing with a blower; b) drying the water and cutting it into a predetermined size and shape for easy packing and efficient drying, placing it on a drying foot, and putting it in a drying chamber of a dryer; c) The apple or pear in the drying chamber is sterilized and sterilized by an ultraviolet generator installed in the drying chamber, and rotated by a motor for rotating the shelf while the apple or pear grows at a low pressure of 0.2 to 0.4 atm. Drying at 23 ° C. to 26 ° C. for 10 to 14 hours to dry the moisture content to 50% or less, d) The method of drying at low pressure growth temperature comprising the step of drying the apple or pear dried below 50% for 5 to 7 hours at 33 ℃ to 37 ℃ to dry the moisture content of 8% or less that can be stored for a long time. delete The method according to claim 8, In the steps c) and d) further comprising the step of cutting apples and pears and dropping the apples and pears and injecting nitrogen or CO ₂ gas to prevent discoloration by inhibiting oxidation caused by oxygen in the air during the initial drying process. Drying method at low growth temperature. Dry apple or dried pear manufactured by the method of drying the apple or pear of claim 8 or 10.

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