Method of drying konjak in producing dried seasoned konjak

Details Method of drying konjak in producing dried seasoned konjak Method of drying konjak in producing dried seasoned konjak

1999-02-04

2000-06-13

Bhat, Nina

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426465, 426573, 426578, A23L 300

Patent

active

060746815

ABSTRACT:
A method of drying konjak slices in producing seasoned dried konjak slices is provided which method allows for reducing the drying time while at the same time drying the konjak slices homogeneously to their deep interior. In manufacturing dried seasoned konjak by drying seasoned konjak to a moisture content of 10 to 30%, the method for drying is characterized by effecting the drying by carrying the seasoned konjak on a heat-resistant netting 1 in an enclosed space 1 and subjecting the seasoned konjak to heated air at a temperature equal to or higher than 60.degree. C. with or without far-infrared radiation irradiation.

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patent: 5718932 (1998-02-01), Nakao et al.

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