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What is theroom temperature vacuum drying method?
It’s the top level drying method that dries foods by passing the vacuum pressure and energy at high speed on room temperature (25~40 degree)
  Room temperature vacuum drying Vacuum freeze drying Hot-air drying
Texture change
of dried goods
No change of ingredient, maintain nutrient, color, fragrance, texture, taste and sterilize dries and reduction in germ growth No change of ingredient, maintain nutrient, color, fragrance, texture, taste and reduction in germ growth Occurrence of spoils due to water activity
Final moisture Uniform drying by internal heating
possible to dry up to low water content
Dehydration by cell freezing
possible to dry up to low water content
Over dried surface / difficult to dried deeply / difficult to dry up to low water content
Drying time Small (2~5 hours) Big (24~48 hours) Middle (6~12 hours)
Initial drying
temperature
25~40 Degree -50~20Degree 60~80Degree
Final drying
temperature
25~40 degree 30~50degree 60~80degree