KR101387169B1 - Reduced-pressure drying device of recycling type and reduced-pressure drying method of food using the same - Google Patents

Abstract

The present invention relates to a cyclic pressure reduction drying apparatus, and more specifically, by reusing dry air to shorten the decompression rate and drying time, drying the food in a short time to minimize the deformation of the food and to be generated when drying the food at a relatively high temperature. It is to prevent the deterioration of the quality and the appearance can be. According to an embodiment of the present invention, a cyclic type vacuum drying apparatus includes: at least one drying unit for drying food, an air supply unit supplying air to the drying unit, and suction the air supplied to the drying unit, An air suction unit for reducing the pressure in the drying unit and a dry filter for removing moisture contained in the sucked air, wherein the drying unit includes a temperature control unit for maintaining a temperature in the drying unit, the air The air passing through the suction unit and the dry filter is re-supplied to the drying unit by the air supply.

Description

Reduced-pressure drying device of recycling type and reduced-pressure drying method of food using the same}

The present invention relates to a cyclic pressure reduction drying apparatus, and more specifically, by reusing dry air to shorten the decompression rate and drying time, drying in a short time to minimize the deformation of the food and to be generated when drying the food at a relatively high temperature It is to prevent the deterioration of the quality and the appearance can be.

Food is a general term for all ingredients that humans can cook or eat as they are. In a narrow sense, a food that is directly edible through a certain degree of processing is called food, whereas a food that is not directly ingested is called a food material or foodstuff. For example, Chinese cabbage is food and kimchi is food. These foods are essential for human consumption and should be hygienically safe. In addition, foods that are not toxic and harmful to the human body and which can be used for food are recognized as foods only after specially setting usage standards and obtaining permission within a certain range. In Korea, the Food Sanitation Law is being implemented to regulate food safety. For safe preservation and intake as such food, it has been done through drying as one of food preservation methods since ancient times, and has been mainly dependent on the drying method using nature. These drying methods can be divided according to the environment of temperature and pressure. However, very low temperature (freeze-drying) or high temperature (hot-drying) drying methods have problems such as deformation of food and destruction of nutrients due to temperature.In the drying method above atmospheric pressure, oxygen contained in the atmosphere Since the food is involved in the oxidation of the food by oxygen caused a problem that the food is corrupted.

The present invention is to solve the above problems,

The problem to be solved by the present invention is to dry the food in a short time to minimize the deformation of the food and to provide a reduced pressure drying device that can prevent the deterioration of the quality and the deformation that can occur when drying the food at a relatively high temperature It is.

Another problem to be solved by the present invention is to dry the food in a short time to minimize the deformation of the food and to reduce the deterioration of the quality and the deformation of the food that can occur when drying the food at a relatively high temperature cyclic pressure drying of the food To provide a way.

The problems to be solved by the present invention are not limited to the above-mentioned technical problems and other technical problems which are not mentioned can be clearly understood by those skilled in the art from the following description.

According to an embodiment of the present invention for achieving the object to be solved, the circulation type vacuum drying apparatus, at least one drying unit for drying food, an air supply unit for supplying air to the drying unit, and the drying unit An air suction unit for sucking the supplied air, and depressurizing the pressure in the drying unit, and a drying filter for removing moisture contained in the sucked air, wherein the drying unit is configured to maintain a temperature in the drying unit. And a temperature control unit, wherein the air passing through the air intake unit and the dry filter is resupplyed to the drying unit by the air supply unit.

According to another aspect of the present invention, there is provided a method of cyclic pressure drying of food, comprising: placing food in a drying unit, supplying air in the drying unit, and Inhaling the air supplied therein, depressurizing the pressure in the drying unit, removing water contained in the sucked air, and resupplying the air from which the water is removed into the drying unit. It characterized by including.

The details of other embodiments are included in the detailed description and drawings.

According to the present invention, the drying of the food within a short time to minimize the deformation of the food, and the reduced pressure drying device and the circulation type of the pressure-sensitive drying device that can prevent the deterioration of the quality that may occur when drying the food at a relatively high temperature A cyclic reduced pressure drying method is provided.

1 is a schematic diagram of a cyclic pressure reduction drying apparatus according to an embodiment of the present invention.
2 is a schematic view of a drying unit included in a cyclic pressure reduction drying apparatus.
Figure 3 is a flow chart showing a cyclic type vacuum drying method of food.
4 and 5 are graphs for explaining the drying effect according to the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail with the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Is provided to fully convey the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. The dimensions and relative sizes of the components shown in the figures may be exaggerated for clarity of description.

Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs. Also, commonly used predefined terms are not ideally or excessively interpreted unless explicitly defined otherwise.

Hereinafter, referring to FIGS. 1 to 5, a cyclic pressure reduction drying apparatus and a cyclic pressure reduction drying method of a food using the same will be described.

1 is a schematic diagram of a cyclic pressure reduction drying apparatus according to an embodiment of the present invention, Figure 2 is a schematic diagram of a drying unit included in the cyclic pressure reduction drying apparatus, Figure 3 is a flow chart showing a cyclic pressure reduction drying method of food. 4 and 5 are graphs for explaining the drying effect according to the present invention.

First, referring to FIG. 1, the cyclic pressure reduction drying apparatus 10 according to an embodiment of the present invention includes a drying unit 100 for drying food, an air supply unit 200, an air intake unit 300, a temperature and The humidity controller 400 and a dry filter 501 may be included.

1 and 2, the cyclic pressure reduction drying apparatus 10 may include a drying unit 100 through which food (f) is placed and which may dry the food under reduced pressure. The cyclic pressure reduction drying apparatus 10 may include at least one drying unit 100. When the plurality of drying units 100 are included, different foods may be placed on each of the plurality of drying units 100, thereby drying each food. In addition, after passing the same food to the plurality of drying unit 100, it is possible to dry the food in a batch. That is, the cyclic pressure reduction drying apparatus 10 according to an embodiment of the present invention may perform a drying operation of food in multiple ways.

The drying unit 100 may include a housing 101 capable of bordering the exterior of the drying unit, a temperature control unit 103 for adjusting a temperature in the drying unit 100, and a temperature sensor for sensing a temperature in the drying unit 100. 104, a pressure sensor 105 for detecting a pressure in the drying unit 100, and a tray 107 through which the food f is mounted for drying the food.

The housing 101 and the tray 107 provide a space for drying food. The housing 101 isolates the drying unit 100 from the outside, thereby keeping the temperature and pressure in the drying unit 100 constant.

The temperature regulating unit 103 can maintain the temperature in the drying unit 100 constant. More specifically, the temperature control unit 103 may maintain the temperature of the air supplied to the drying unit 100 below 40 ° C. For example, when the temperature of the air supplied to the drying unit 100 is 40 ° C. or higher, the temperature adjusting unit 103 uses a cooling device such as a cooling fan such that the temperature in the drying unit 100 is 40 ° C. or lower. The air temperature in the drying unit 100 is lowered. To this end, the temperature regulating unit 103 may include a cooling device such as a cooling fan, but the present invention is not limited thereto. Any cooling device capable of lowering the temperature of the air may be used.

On the other hand, the drying unit 100 may include a temperature sensor 104 for sensing the temperature in the drying unit 100 so that the temperature in the drying unit 100 can be maintained below 40 ° C. The temperature sensor 104 detects the temperature in the drying unit 100 in real time and transmits temperature information to a control unit (not shown). The control unit that has received the temperature information in the drying unit 100 operates the above-described temperature adjusting unit 103 when the temperature in the drying unit 100 is detected to be 40 ° C. or higher, thereby increasing the temperature in the drying unit 100 to 40 degrees. Keep it below ℃.

Maintaining the drying unit 100 at a temperature of 40 ° C. or less is to prevent the deformation of the food and to suppress the destruction of nutrients, thereby maintaining the effect of the food as it is. When dried at a temperature above 40 ° C., there may be a deformation of the food and the destruction of nutrients may lose its effectiveness as a dry food.

On the other hand, the drying unit 100 may include a pressure sensor 105 for detecting the pressure in the drying unit 100 so that the pressure in the drying unit 100 can be maintained at 800 hPa or less. The pressure sensor 105 senses the pressure in the drying unit 100 in real time and transmits pressure information to the control unit. The control unit receiving the pressure information in the drying unit 100, when the pressure in the drying unit 100 is detected to be 800hPa or more, by operating the air suction unit 300 described later, the pressure in the drying unit 100 to 800hPa or less To keep it.

When the temperature in the drying unit 100 is maintained at 40 ° C. or lower, and the pressure is maintained at 800 hPa or lower, the food can be dried at a temperature of 40 ° C. and 800 hPa or lower, thereby degrading the quality and appearance of the food and destroying nutrients. It can overcome the problem of blocking and can maintain the effect as a dry food.

The tray 107 is a place for placing the food to be dried in the drying unit 100. The tray 107 may be combined with the housing 101 described above to provide a space for drying food. To this end, the tray 107 may be combined with the housing 101. In addition, the tray 107 may be configured to be detachable from the housing 101. Thereby, when placing the food to be dried on the tray 107, after separating the housing 101 and the tray 107, the tray 107 places the food f thereon, and then the housing 101. ) And the tray 107 may be combined. Accordingly, the food can be easily placed on the tray 107. In addition, after the food is dried, the tray 107 may be separated from the housing 101 to easily recover the dried food.

Next, the circulation pressure reduction drying apparatus 10 may include an air supply unit 200 for supplying air to the drying unit 100.

When the cyclic pressure reduction drying apparatus 10 includes a plurality of drying units 100, the air supply unit 200 may include a plurality of air supplies 201 to supply air to each of them. That is, the air supplier 201 may be individually connected to the plurality of drying units 100, respectively. As a result, air may be supplied to each drying unit 100 independently.

On the other hand, the air supply unit 200 may be provided with an initial air injection pump 203 to supply external air to each drying unit 100 at the beginning of the process before air circulation. The initial air injection pump 203 may introduce air to be supplied to each drying unit 100 from the outside at the beginning of the process.

Next, the circulation type vacuum drying apparatus 10 may include an air suction unit 300 for sucking the air supplied to the drying unit 100 and reducing the pressure in the drying unit 100.

The air suction unit 300 may include an air suction pump (not shown) to suck air from the drying unit 100. By operating the air suction unit 300, the pressure in the drying unit 100 can be adjusted to 800 hPa or less. The pressure in the drying unit 100 is detected by the pressure sensor 105, the sensed pressure information is transmitted to the controller. According to the transmitted pressure information, by operating the air suction unit 300 connected to the drying unit 100, the pressure in the drying unit 100 is adjusted to 800 hPa or less.

When the circulation type reduced pressure drying apparatus 10 includes a plurality of drying units 100, the air suction unit 300 may include a plurality of air inhalers 303 to suck each of the air. That is, the air inhaler 303 may be individually connected to the plurality of drying units 100, respectively. As a result, air is sucked independently from each drying unit 100, and the pressure may be adjusted.

Next, a dry filter 501 may be disposed in the air suction part 300 to remove moisture contained in the sucked air body. The drying filter 501 may include a heater (not shown) capable of generating hot air, for example, to remove moisture contained in the air. The dry filter 501 may be installed in the number corresponding to the air inhaler 303, but is not limited thereto, and the number may be adjusted according to the characteristics of the drying operation.

When the air sucker 303 sucks in air to reduce the pressure of the drying unit 100, the sucked air passes through the drying filter 501 and the moisture contained in the air is removed by the drying filter 501.

Next, the air is passed through the temperature and humidity controller 400 in order to adjust the temperature and humidity of the air passing through the air intake 300 and the dry filter 501. The temperature of the air passing through the temperature and humidity controller 400 may be 40 ° C or less, and the humidity may be adjusted to suit food drying. For this purpose, the temperature and humidity controller 400 may include a cooler (not shown) and a dehumidifying agent (not shown).

The air passing through the air intake unit 300 and the dry filter 501 or the temperature and humidity controller 400 is resupplied to the air supply unit 200. The air supplied to the air supply unit 200 may be supplied again to the drying unit 100 to be used for drying the food. That is, the air initially supplied from the outside is adjusted to a temperature and humidity, etc. to be suitable for the drying operation of food in the circulation-type decompression drying device 10, the air, the temperature and humidity is adjusted is recycled and used. This recycling process may be repeated several times depending on the nature of the operation for drying individual foods.

By recirculating and using the air in this way, the decompression rate and the drying time can be shortened. In addition, it is possible to perform the drying operation of the food relatively quickly and excellently without deteriorating the quality of the food.

Next, with reference to Figs. 1 to 3 will be described a cyclic type vacuum drying method of food according to another embodiment of the present invention. The cyclic pressure reduction drying method of the food according to the present embodiment may be performed by the cyclic pressure reduction drying apparatus 10 described above. On the other hand, since the cyclic pressure reduction drying apparatus 10 used in the present embodiment has been described in detail above, a detailed description thereof will be omitted.

First, the food to be dried is placed in the drying unit 100 (S1010). In this case, as described above, the tray 107 of the drying unit 100 may be separated from the housing 101 to arrange the food f to be dried, and then may be combined with the housing 101 again.

Subsequently, air is supplied into the drying unit 100 (S1020). The air may be supplied to the drying unit 100 through the air supply unit 200. At the beginning of the drying operation, external air may be supplied to the initial air injection pump 203. In this case, air may be supplied to each of the drying units 100 through the air supplier 201 included in the air supply unit 200.

On the other hand, the temperature and humidity of the air initially supplied in the subsequent process is controlled, the air controlled temperature and humidity may be supplied again to the drying unit 100 by the air supply unit 200.

On the other hand, since the temperature in the drying unit 100 is preferably 40 ° C. or lower, when the temperature of the drying unit 100 is 40 ° C. or higher, the temperature in the drying unit 100 is adjusted to 40 ° C. or lower using a cooling fan or the like. The step may be further included.

Subsequently, the air supplied into the drying unit 100 is sucked in, and the pressure in the drying unit 100 is reduced (S1030). At this time, the suction and decompression of the air may be performed by the air suction unit 300 described above. The pressure in the drying unit 100 may be set to 800 hPa or less. If the pressure in the drying unit 100 is set to 800 hPa or less during food drying, the food can be dried without destroying nutrients.

Subsequently, moisture contained in the sucked air is removed (S1040). Moisture removal may be performed in the dry filter 501, by removing the moisture of the air, the drying of the food can proceed more quickly when the air is reused.

Subsequently, the air from which moisture has been removed is resupplied into the drying unit 100 (S1050). More specifically, the air passing through the air suction unit 300 and the drying filter 501 or the temperature and humidity controller 400 is supplied back to the air supply unit 200. The air supplied to the air supply unit 200 may be supplied again to the drying unit 100 to be used for drying the food.

That is, the air initially supplied from the outside is adjusted to a temperature and humidity, etc. to be suitable for the drying operation of food in the circulation-type decompression drying device 10, the air, the temperature and humidity is adjusted is recycled and used. This recycling process may be repeated several times depending on the nature of the operation for drying individual foods.

On the other hand, before the step of re-supply the air, it may further comprise the step of adjusting the moisture and temperature of the air to suit the moisture and temperature of the food drying operation once again. Thereby, the drying operation of the food can proceed more quickly.

Hereinafter, an experimental example of drying the food using the cyclic pressure reduction drying apparatus 10 according to the present invention will be described. This Experimental Example is a specific example for explaining the present invention, and only describes the effects of the present invention in detail, but the present invention is not limited thereto.

Experimental Example 1 Measurement of Drying Rate of Kimchi

In the present invention, the kimchi is dried through a circulation type vacuum drying apparatus, and the efficiency of the circulation type vacuum drying apparatus according to the present invention is measured by measuring a drying rate of kimchi dried through conventional freeze drying, hot air drying, and vacuum drying. Was measured.

Drying was carried out by setting the air pressure of cyclic pressure drying at 800 hPa, temperature of 40 ° C., and drying time of 9 hours. In order to measure the moisture content of each time zone, samples were taken at each time zone to measure moisture content.

In order to compare the efficiency of the circulation drying under reduced pressure, hot air drying was performed by exposure to hot air at 60 ° C. for 9 hours, and freeze drying was performed for 9 hours at a temperature of −50 ° C. and vacuum. In addition, the vacuum drying of one of the prior art was carried out for 9 hours at a pressure of 800 hPa, a temperature of 40 ℃.

Referring to Figure 4, as a result of measuring the drying rate, it was confirmed that the moisture content decreases with time. The drying rate of hot air drying, freeze drying, and vacuum drying in the prior art is kept constant, while the drying speed of the cyclic pressure drying apparatus according to the present invention decreases gradually with time. Can be. It was confirmed that the dried kimchi through the cyclic type vacuum drying apparatus of the present invention is stable in the drying process, so that the change in quality is less than that of the conventional dried kimchi.

Experimental Example 2: Determination of moisture content of dried kimchi

In the present invention, the cyclic pressure drying and the conventional vacuum drying at 900 hPa and 800 hPa to measure the change in moisture content of the dried kimchi to measure the efficiency of the cyclic pressure drying device.

Referring to Figure 5, as a result of measuring the change in moisture content of the prior art reduced pressure drying, it was confirmed that the water content decreases with time. In addition, it was confirmed that at 800 hPa at the same atmospheric pressure, the water content of the vacuum drying of the prior art was 30% or more after 9 hours, whereas the water content of the cyclic pressure drying of the present invention was reduced to 10% or less. . This is to remove the air containing the moisture absorbed through the air suction unit 300 of the circulation type pressure-sensitive drying apparatus of the present invention using the drying filter 501 and then lowered by the temperature and humidity controller 400 The reuse of air at temperature and humidity has been shown to reduce the rate of moisture content reduction and drying time.

Experimental Example 3: Determination of ginsenoside content of dried ginseng prepared by this process

In order to measure the ginsenoside content of ginseng, the present invention used four-year-old ginseng produced and distributed in Geumsan, and washed 1 kg of ginseng to prepare dried ginseng through each drying technique.

Under the same conditions as the Experimental Example 1, the air pressure of the cyclic pressure drying was set to 800 hPa, the temperature was 40 ° C., and the drying time was set to 12 hours. The drying was performed in order to compare the efficiency of the cyclic pressure drying. The drying was performed by exposure to hot air at 60 ° C. for 12 hours, and the lyophilization was carried out for 12 hours at a temperature of −50 ° C. and a vacuum. In addition, the vacuum drying of one of the prior art was carried out for 12 hours at a pressure of 900 hPa, a temperature of 40 ℃.

In order to measure the content of the low molecular weight ginsenosides Rh2, Rg2, Rg3, and CK present in the dried ginseng prepared by the drying technique, 10 L of distilled water was added to 1 kg of dry ginseng, and 100 ° C hot water extraction was performed. The contents of the low molecular weight ginsenosides Rh2, Rg2, Rg3, and CK were measured among the ginseng saponins contained in the freeze-dried ginseng extract by concentrating the ginseng extract obtained by extracting for 12 hours, which is a time of extracting normal hot water.

TABLE 1 HPLC Analysis Conditions

In order to measure the content of ginsenoside, ginsenoside content was measured by butanol extraction method specified in the food process. 2 g of dried ginseng extract is precisely weighed, put into an Erlenmeyer flask, dissolved in 60 ml of water, transferred to a fractional funnel, washed with 60 ml of ether, and the layer is extracted three times with 60 ml of saturated butanol. The extracts of the obtained butanol layer were combined and washed with 50 ml of water. The saturated butanol layer was transferred to a concentrated flask having a fragrance in advance, concentrated under reduced pressure, dried at 105 ° C. for 20 minutes, cooled in a desiccator for 30 minutes, and weighed to obtain the amount of irradiated phononine.

Dissolve 1 ml of methanol in the above-mentioned method to dissolve the methanol, filter with a 0.45 μm filter, and measure the contents of ginsenosides Rh2, Rg2, Rg3, and CK according to the HPLC conditions specified in Table 1. Shown in

[Table 2] Comparison of low molecular weight ginsenosides content of dried ginseng prepared by the process of the present invention and dried ginseng prepared by freeze drying, hot air drying, and vacuum drying (mg / g)

* 100 ℃ hot water extract of 4 years old ginseng without drying

As a result of comparing the low molecular weight ginsenosides content of dried ginseng, in the case of cyclic vacuum drying, the content of Rg2 in ginseng was 1.44 mg / g, which is significantly increased compared to 0.07 mg / g, which is the content of Rg2 in general ginseng. Could get It was confirmed that the amount of ginsenoside Rg2 enhanced through cyclic reduced pressure drying in an amount increased from the content of other conventional ginseng dried ginseng.

In addition, the content of Rg3, Rh2, CK was confirmed that obtained a higher amount of ginsenosides than other ginseng of the prior art, the highest content was the ginsenoside Rh2 in the amount of 25.14 mg / g It was confirmed that a large amount was present. In addition, the low molecular weight ginsenosides CK was produced as 2.48 mg / g, which was found to be part of the ginsenosides that do not appear in other conventional ginseng through cyclic reduced-pressure drying.

As a result, drying ginseng through the circulation type vacuum drying mold minimizes the loss of volatile ginsenosides contained in the water evaporated during the drying process through the circulation type vacuum air intake unit. It is judged to show the senoside content.

Experimental Example 4: Determination of the benzopyrene content of dried ginseng prepared by the process of the present invention and dried ginseng prepared by the conventional technology lyophilization, hot air drying, reduced pressure drying

The present inventors analyze the content of benzopyrene, a carcinogen that can be obtained from caramelization of ginseng through a drying process, to determine whether the ginseng can be used as a food and cosmetic preparation of dried ginseng prepared through the cyclic cyclic vacuum drying. It was.

[Table 3] Changes in the benzopyrene content of dried ginseng prepared by the process of the present invention and dried ginseng prepared by conventional technology, lyophilization, hot air drying, and vacuum drying (ppm)

The benzopyrene concentration of the dried ginseng according to the cyclic pressure drying was confirmed to produce very low amount of benzopyrene at 0.2 ppm. The benzopyrene concentration of the dried ginseng according to the cyclic pressure drying was confirmed to be about 0.1 ppm less when compared with the benzopyrene concentration of the same drying technique under the same drying technique, and the difference of about 4 times compared to the hot air drying. It was confirmed that it was shown. In the case of freeze-drying, caramelization did not proceed because drying was performed at a temperature of -50 ° C, and thus exhibited the same benzopyrene concentration as cyclic vacuum drying. Since benzopyrene has to be produced in small amounts as a type of carcinogen, it was able to prove that the present invention circulating pressure-drying technique is a very effective technique for use as a food and cosmetic preparation.

According to the cyclic pressure reduction drying apparatus according to the present invention, by drying the food at a temperature of 40 ℃ or less, it is possible to prevent deformation of the quality and appearance of food and destruction of nutrients, it is possible to maintain the effect as a dry food as it is .

In addition, it is possible to absorb the air through the air intake unit installed in each drying unit, and to remove the moisture contained in the air by passing the absorbed air through the dry filter, and the temperature and humidity through the temperature and humidity controller By adjusting, the air having a relatively low temperature and humidity can be reused to dry the food in a relatively short time, so that the food can be dried in a relatively short time as compared with the conventional vacuum drying technique.

In addition, by separately installing the drying unit, and separated by drying the food by moisture content according to the characteristics of the food can not only reduce the cost, but also improve the production efficiency. Furthermore, the dried food dried through the cyclic pressure reduction drying apparatus according to the present invention may be widely used in the development of health functional food.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that the invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

10: Circulation type vacuum drying apparatus 100: Drying unit
200: air supply part 300: air suction part
400: Temperature and humidity controller 501: Dry filter

Claims (11)

A plurality of drying unit for drying the food;
An air supply unit supplying air to the drying unit;
An air suction unit for sucking air supplied to the drying unit and reducing the pressure in the drying unit;
A dry filter for removing moisture contained in the air sucked through the air suction unit; And
And a temperature and humidity controller for controlling the temperature and humidity of the air passing through the air intake unit and the drying filter.
Each of the plurality of drying units may include a housing that borders the outside of the drying unit, a tray on which the food is mounted and coupled to the housing to separate a space in the drying unit where the food is dried from the outside, and a temperature for sensing a temperature inside the drying unit. A sensor and a pressure sensor for detecting the pressure in the drying unit includes a temperature control unit for maintaining the temperature in the drying unit,
The air supply unit includes a plurality of air supply connected to each drying unit to supply air independently to each of the plurality of drying units,
The air intake unit includes a plurality of air intakes connected to each drying unit to suck air independently of each of the plurality of drying units,
The air passing through the drying filter and the temperature and humidity controller is supplied back to the drying unit by the air supply unit, so that the air sucked during the reduced pressure drying is recycled and used during the reduced pressure drying. delete delete delete delete delete delete delete delete delete delete

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