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WO2010013583A1 - Procédé de production d'un article sec et appareil pour celui-ci - Google Patents

Procédé de production d'un article sec et appareil pour celui-ci Download PDF

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Publication number
WO2010013583A1
WO2010013583A1 PCT/JP2009/062269 JP2009062269W WO2010013583A1 WO 2010013583 A1 WO2010013583 A1 WO 2010013583A1 JP 2009062269 W JP2009062269 W JP 2009062269W WO 2010013583 A1 WO2010013583 A1 WO 2010013583A1
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WO
WIPO (PCT)
Prior art keywords
dried
drying
chamber
gas
storage container
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.)
Ceased
Application number
PCT/JP2009/062269
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English (en)
Japanese (ja)
Inventor
隆治 鶴田
潔 野田
久 工藤
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Kyushu Institute of Technology NUC
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Kyushu Institute of Technology NUC
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Filing date
Publication date
Application filed by Kyushu Institute of Technology NUC filed Critical Kyushu Institute of Technology NUC
Publication of WO2010013583A1 publication Critical patent/WO2010013583A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/05—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment
    • A23B2/08—Preservation of foods or foodstuffs, in general by heating using irradiation or electric treatment using microwaves or dielectric heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/30—Preservation of foods or foodstuffs, in general by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/97—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B5/00—Drying solid materials or objects by processes not involving the application of heat
    • F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
    • F26B5/048—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum in combination with heat developed by electro-magnetic means, e.g. microwave energy

Definitions

  • the present invention relates to an efficient method for producing a dry article, in particular a dry food, and an apparatus suitable therefor.
  • Microwave vacuum drying is a vacuum drying method in which an object to be dried is placed in a chamber connected to a vacuum pump, and the object is irradiated with microwaves in a vacuum state.
  • simply irradiating the object to be dried with microwaves may cause a partial overheated part on the object to be dried, which may cause scorching, etc. It is difficult to obtain a high quality product with excellent flavor and texture.
  • the production efficiency is low in the conventional apparatus, and a device on the apparatus is also desired.
  • the object to be dried is a food
  • a production method by freeze drying is employed.
  • the food to be dried is frozen at around minus 30 ° C. and dried by sublimating the frozen water, but in the process of freezing, ice crystals are formed and grow, so that cells and tissues are damaged. It is inevitable that you will receive it, and the flavor and texture will be impaired. In addition, it takes a considerable amount of time to sublimate water from ice, and it takes 4 to 5 days to dry, resulting in poor productivity, and a large amount of energy is required to sublimate rapidly frozen or frozen water. .
  • Patent Document 3 a method proposed by the present inventors (see Patent Document 3), that is, a technique of irradiating a target object with microwaves under a reduced pressure condition to dry the target object has been proposed.
  • an object to be dried is stored in a decompression chamber in which the boiling point of water reaches room temperature, and water is heated by intermittently irradiating the object to be dried with microwaves. It is a method of vaporizing at room temperature and drying. According to this method, it can be dried without impairing the flavor and texture. However, since it dries at room temperature, bacteria such as Escherichia coli are not killed and survive on the surface of the dried food.
  • the present inventors store an object to be dried in a vacuum chamber and irradiate the object to be dried with microwaves to dry the object at room temperature. Proposed (see Patent Document 3). Specifically, this apparatus introduces a small amount of gas into the chamber to accelerate drying, applies an air flow around the object to be dried, and passes the vapor generated from the object to be dried along with the air flow through a vacuum pump. It is discharged to the outside.
  • the object to be dried may be placed on a plate and a small amount of gas may be applied around the object to be dried, but the object to be dried is stored in a container in order to dry a large amount. In such a case, there is a problem that it is difficult for the container to get in the way and to apply airflow to the object to be dried.
  • An object of the present invention is to provide a method for efficiently producing a dried article, particularly a safe dried food under reduced pressure conditions using microwaves, and a vacuum drying apparatus suitable for that purpose, which can perform drying and sterilization in one apparatus. Is to provide.
  • the invention described in claim 1 of the present invention is a method for producing a dry article comprising irradiating an object to be dried with microwaves under reduced pressure conditions and drying the object under controlled microwave irradiation. Maintaining the temperature of the object to be dried at 50 ° C. or lower, preferably 45 ° C. or lower, drying the object to be dried, and generating superheated steam under controlled microwave irradiation and drying with the superheated steam It is a manufacturing method of a dry article characterized by combining and implementing process B which sterilizes a subject.
  • the microwave in the present invention means an electromagnetic wave having a wavelength of 100 ⁇ m to 1 m.
  • Superheated steam is saturated steam heated to the boiling point or higher, and is widely used for heat treatment including sterilization drying of food.
  • the invention described in claim 2 is the method for producing a dried article according to claim 1, wherein the steam for generating the superheated steam is generated from the object to be dried.
  • the weight of water contained in the object to be dried is 2 to 20 times the weight of the object to be dried completely, preferably The method for producing a dry article according to any one of claims 1 to 3, wherein the method is carried out for 1 to 10 minutes, preferably 2 to 6 minutes, within a range of 3 to 8 times.
  • the invention described in claim 5 relates to a vacuum drying apparatus particularly suitable for the method for producing the dried article, and includes a chamber for storing a drying object having a gas supply port and an exhaust port, and the exhaust port.
  • a vacuum pump for exhausting the gas in the chamber to the outside and reducing the pressure in the chamber, a microwave irradiation device for irradiating the object to be dried in the chamber with microwaves, and the temperature and weight of the object to be dried Based on the temperature sensor and weight sensor to detect the pressure, the pressure sensor to detect the pressure in the chamber, and the data obtained from each sensor, the gas supply amount and the exhaust amount and the microwave to be irradiated are controlled.
  • a dry article manufacturing apparatus (vacuum drying apparatus), characterized by comprising:
  • the invention described in claim 6 is a bottomed cylindrical storage container in which a dry object storage container is installed in the chamber, and the storage container is open at the top or has an opening / closing mechanism.
  • the bottom plate of the storage container is disposed slightly above the bottom of the cylinder, and the bottom plate is provided with a plurality of fine holes through which a dry object cannot pass.
  • a base plate for placing the drying object storage container is provided at the bottom of the chamber, and the base plate is hollow and placed.
  • a plurality of gas holes that open upward in portions corresponding to the respective storage containers, and one gas hole that communicates with the gas supply port is provided, and the gas introduced from the gas supply port is It is introduced into the storage container through a plurality of holes provided in the bottom plate of the storage container through a plurality of gas holes opening upward through a gap at the bottom of the storage container (a space between the bottom of the cylinder and the bottom plate).
  • the reduced pressure (vacuum) drying method using microwaves of the present invention the reduced pressure (vacuum) during drying under microwave irradiation )
  • the object to be dried can be sterilized in a short time by stopping the pulling and rapidly raising the temperature with superheated steam generated by the object to be dried.
  • one vacuum drying device can be used from drying to sterilization, the device is simple, and it is possible to save the trouble of transporting the object to be dried from the drying process to the sterilization process. It is done.
  • the temperature of the object to be dried is 50 ° C. or less, preferably 45 ° C. or less, more preferably less than room temperature, under controlled microwave irradiation. Maintaining and drying the object to be dried is combined with Step B for generating superheated steam under controlled microwave irradiation and sterilizing the object to be dried with the superheated steam. It is a manufacturing method of a dry article. Specifically, the process A is a process of reducing the microwave irradiation energy from the initial state toward the end of drying and maintaining the temperature of the object to be dried at 50 ° C. or lower to dry the object to be dried.
  • the process B is a sterilization process in which the temperature of the object to be dried is heated to a sterilization temperature higher than the temperature of the process A for a predetermined time. Specifically, in step B, the vacuum (vacuum) pulling is stopped during drying under microwave irradiation, the microwave irradiation energy is increased to increase the temperature rapidly, and preferably the drying object itself emits. By generating superheated steam with steam, the object to be dried is sterilized in a short time.
  • the steam for generating the superheated steam it is convenient to use the steam generated from the object to be dried, but if necessary, the gas supply port of the apparatus (reduced pressure drying apparatus) used in the present invention to be described later From this, water vapor may be supplied. Moreover, in this invention, following the process A which dries a drying target object, the process B which sterilizes a drying target object with superheated steam is implemented, and the process A which dries a drying target object is implemented after that. May be.
  • the weight of water contained in the object to be dried is 2 to 20 times, preferably 3 to 8 times the weight of the object to be dried completely. For 1 to 10 minutes, preferably 2 to 6 minutes.
  • the weight of moisture contained in the object to be dried and the weight in the middle of drying are detected by the weight sensor provided in the apparatus used in the present invention, and are controlled together with the temperature detected by the temperature sensor and the pressure detected by the pressure sensor.
  • the required microwave energy is transmitted to the apparatus, and an appropriate microwave is applied to the object to be dried at an appropriate time.
  • FIG. 1 An example of a vacuum drying apparatus preferably used in the method for producing a dry article of the present invention is shown in FIG. 1 (schematic diagram showing a cross-sectional state).
  • the apparatus shown in FIG. 1 has a chamber 3 for storing an object to be dried having a gas supply port 1 and an exhaust port 2, and discharges the gas in the chamber to the outside through the exhaust port 2 to reduce the pressure in the chamber.
  • the pressure sensor 8 for detecting the pressure in the chamber Based on the weight sensor 7 for detecting the pressure in the chamber, the pressure sensor 8 for detecting the pressure in the chamber, the drying conditions and the data obtained from each sensor, the supply amount of the gas, the exhaust amount and the microwave to be irradiated are controlled. And a control device 9 for this purpose.
  • 20 is a gas cylinder such as nitrogen
  • 30 is a flow meter and a flow control valve.
  • the control device controls the gas flow to be supplied based on the desired drying conditions (setting values) and the gas flow rate obtained by the flow meter, and controls the rotation speed of the vacuum pump based on the pressure (degree of vacuum) obtained by the pressure sensor.
  • the output (irradiation amount) of the microwave is controlled based on the data obtained by the temperature sensor and the weight sensor.
  • the above-described reduced-pressure drying apparatus can basically achieve the object of the present invention. However, in the case where a large amount of objects to be dried are processed at once, the following device is provided in the chamber. It is preferable to install a dry object storage container which has been made.
  • a plurality of drying object storage containers 10 are installed in the chamber, and the storage container 10 is a bottomed cylindrical storage container having an upper portion 12 opened or having an opening / closing mechanism,
  • the bottom plate 11 of the storage container is disposed slightly above the bottom portion 14 of the cylinder, and the bottom plate 11 is provided with a plurality of fine holes 13 through which a drying object cannot pass (see FIG. 1).
  • FIG. 2 shows an example of a preferable dry object storage container (a diagram for explaining an installation state).
  • a base plate 15 for mounting the drying object storage container is provided at the bottom of the chamber, and the base plate 15 is hollow and is mounted on each base plate 15. It is preferable to have a plurality of gas holes 16 opening upward in a portion corresponding to the storage container 10 and one gas hole 17 communicating with the gas supply port 1.
  • the gas (air, nitrogen, water vapor, etc.) introduced from the gas supply port 1 passes through a plurality of gas holes 16 opened above the base plate to the gaps between the bottom of the storage container (the bottom of the cylinder and the bottom plate). Through a plurality of holes 13 provided in the bottom plate 11 of the storage container, and uniformly introduced into the storage container 10.
  • the gas is uniformly supplied or introduced, and the gas is discharged from the upper part of the storage container together with the vapor generated from the object to be dried, and is discharged from the exhaust port to the outside of the chamber through a vacuum pump.
  • the inside of the chamber can be kept under reduced pressure.
  • a fan (not shown) for stirring the gas inside may be provided in the chamber.
  • the microwave irradiation energy is rapidly increased, and the saturated water vapor in the chamber is rapidly heated, What is necessary is just superheated steam.
  • the external discharge of the vapor from the exhaust port is stopped for a predetermined time, and the water vapor remaining in the chamber is heated by microwave irradiation to sterilize the object to be dried.
  • gas is introduced into the container through a plurality of holes opened at the bottom of the container that contains a large amount of the object to be dried. Since the gas hits and is discharged from the upper part of the container together with the vapor generated from the object to be dried, a large amount of dry articles can be produced at one time.
  • the temperature of the object to be dried is set to a predetermined temperature by irradiating the microwave while supplying a gas such as air or nitrogen into the chamber of the vacuum drying apparatus. Maintain or adjust. Microwave irradiation may be performed continuously or alternatively, it is turned on and off at a predetermined cycle to suppress rapid increase in temperature of the object to be dried to a predetermined temperature or less and rapidly heat it as needed. You may go.
  • the present invention will be described in detail by way of examples. *
  • Tade Yanagi-Tade
  • Tadeceae is an annual plant of the family Tadeceae and has a unique aroma and pungent taste. It has long been insects, and is used for medicinal purposes such as per meal, heat, fever, and spices and sashimi. It is used for Notsuma and Tade vinegar. In particular, freshly sprouted sprout is often used for sashimi.
  • the extract exhibits an erythrocyte deformability improving effect, a thrombus prevention effect, a strong antioxidant activity, and the like.
  • the experiment was performed using a reduced pressure drying apparatus having an internal volume of 1 m 3 as shown in FIG.
  • 22 kg of water water content 6.1 kg / kg-dry
  • the seeds were evenly placed in 24 drying object storage containers in the chamber.
  • the pressure in the chamber is stabilized at 1.5 kPa
  • the microwave output is adjusted based on the moisture content of the seed, and the amount of nitrogen introduced from the gas supply port is 2.4 L / min. Drying was carried out while feeding.
  • the temperature during this period was 18 ° C. or lower.
  • the moisture content of the seed was obtained from the measurement value with a mass sensor.
  • Pa is a vacuum pressure unit Pascal
  • 101.325 kPa corresponds to atmospheric pressure.
  • the pressure in the chamber was increased to 60 kPa and irradiated with 32 kW of microwave 60 minutes after the start of drying. Thereby, the temperature of the seed was raised to about 100 ° C. and maintained for about 4 minutes.
  • the pressure in a chamber was reduced to 1.5 kPa and the drying process A was implemented again.
  • the horizontal axis represents the microwave irradiation time (unit: minutes, min)
  • the left vertical axis represents the water content of the seed (kg / kg-dry)
  • the right vertical axis represents the temperature of the seed.
  • the horizontal axis of FIG. 4 is the microwave irradiation time (unit: minutes, min)
  • the left vertical axis indicates the microwave irradiation energy ( ⁇ 10 kW)
  • the right vertical axis indicates the pressure in the chamber (kPa). Yes.
  • the microwave output is adjusted to 2 kW to 9 kW to stabilize the temperature of the seed at about 18 ° C.
  • the mass could be reduced to near 0% moisture content.
  • the second drying step A (decreasing drying period) was started, and the temperature of the seed rose to about 38 ° C.
  • the sterilization step B it can be seen that the temperature of the seed is raised to about 100 ° C. by irradiating 32 kW of microwave 60 minutes after the start of drying.
  • the amount of superheated steam generated in the 24 storage containers during sterilization was about 0.4 kg / min.
  • the drying process and the sterilization process of food processing can be performed simultaneously with one apparatus of the present invention.
  • the apparatus and method of the present invention in the drying step A, since only the latent heat of evaporation is supplied by microwaves in a reduced pressure state of about 1.5 kPa, the temperature rise due to heating of the object to be dried is small. Drying can be performed at somewhat higher temperatures. It was also found that introduction of a gas such as nitrogen can further promote drying and suppress food damage.
  • the sterilization step B by rapidly increasing the microwave irradiation output, the temperature of the object to be dried is increased from about 25 ° C. to about 100 ° C. at a stretch, and sterilization is performed by generating superheated steam. I understood that I could do it.
  • the number of bacteria of the raw sprout was 17 ⁇ 10 6 cells / g, 2 ⁇ 10 3 cells / g, and 5 ⁇ 10 6 cells / g, respectively.
  • the dry state of the sprout was good and the drying nonuniformity was not recognized.
  • the DPPH radical scavenging ability which is one of the indexes of antioxidant ability, was measured for the obtained sprout powder, it retained about 90% of the ability of ordinary lyophilized products and was sensitive to heat. Despite being a material, it was found that the antioxidant ability was sufficiently maintained.
  • the method and apparatus of the present invention can be applied to sprouts that could not be sterilized while maintaining a reddish purple color. According to the method and apparatus of the present invention, it has been confirmed that high temperature steam can be generated with moisture contained in food during microwave drying in a nitrogen atmosphere, and sterilization and drying can be performed simultaneously. It was also found that the same amount of active ingredient and antioxidant capacity can be maintained more quickly and with less energy than freeze drying.
  • shiitake mushroom was used as a material, and dried food was produced in substantially the same manner as in Example 2.
  • general bacteria and spore bacteria (Bacillus) were detected only by microwave room temperature drying (40 ° C.), but according to the production method of the present invention, all of the general bacteria, spore bacteria, and coliforms were negative. .

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Drying Of Solid Materials (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

L'invention porte sur un procédé de production d'un article sec, qui comprend le séchage d'un sujet devant être séché par rayonnement microonde sous une pression réduite, lequel procédé est caractérisé par le fait qu'il comprend une combinaison d'une étape A dans laquelle le sujet devant être séché est séché sous un rayonnement microonde contrôlé tout en maintenant la température du sujet devant être séché à 50°C ou moins (de préférence, 45°C ou moins), combinée à une étape B dans laquelle on génère une vapeur surchauffée sous un rayonnement microonde contrôlé, et le sujet devant être séché est pasteurisé par vapeur surchauffée ; et sur un séchoir à pression réduite qui est stable pour le procédé décrit ci-dessus. Il en résulte qu'un article sec, en particulier un aliment sec et sûr peut être produit efficacement par la réalisation d'un séchage à conduction et d'une pasteurisation dans un appareil unique.
PCT/JP2009/062269 2008-07-30 2009-07-06 Procédé de production d'un article sec et appareil pour celui-ci Ceased WO2010013583A1 (fr)

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JP2008196233 2008-07-30
JP2008-196233 2008-07-30

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JP2013194966A (ja) * 2012-03-17 2013-09-30 Seiko Engineering Kk 蒸気・マイクロ波併用減圧乾燥機及び乾燥食品等の製造方法
CN104019642A (zh) * 2014-06-10 2014-09-03 张家港市杨舍丝印工艺厂 一种蒸汽加热型干燥装置
CN104019637A (zh) * 2014-06-10 2014-09-03 张家港市杨舍丝印工艺厂 一种蒸汽加热型干燥装置及其干燥工艺
CN104019638A (zh) * 2014-06-10 2014-09-03 张家港市杨舍丝印工艺厂 一种蒸汽加热型干燥装置及其干燥工艺
US9052138B2 (en) 2010-08-04 2015-06-09 Ima Life North America Inc. Bulk freeze drying using spray freezing and stirred drying
US9945611B2 (en) 2010-08-04 2018-04-17 Ima Life North America Inc. Bulk freeze drying using spray freezing and agitated drying
WO2020004394A1 (fr) * 2018-06-29 2020-01-02 国立大学法人 九州工業大学 Procédé et appareil pour fabriquer un produit séché de polymère soluble dans l'eau dérivé biologiquement
JP2020507440A (ja) * 2017-02-08 2020-03-12 ティルレイ インコーポレイテッド 大麻を低圧放射エネルギーで処理する方法及びその装置
CN113080396A (zh) * 2021-04-22 2021-07-09 广西北部湾海岳农业科技有限公司 自热肉蟹煲
US11229095B2 (en) 2014-12-17 2022-01-18 Campbell Soup Company Electromagnetic wave food processing system and methods
US11278635B2 (en) 2017-08-30 2022-03-22 Enwave Corporation Method and apparatus for pasteurizing and dehydrating cannabis

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JPH01281047A (ja) * 1988-05-09 1989-11-13 Minoru Toyoguchi 食用粉体および蕎麦粉の殺菌方法
JPH07289173A (ja) * 1994-04-28 1995-11-07 Dai Ichi High Frequency Co Ltd 食品の濃縮調理及び殺菌方法
WO2005100891A1 (fr) * 2004-04-12 2005-10-27 Kitakyushu Foundation For The Advancement Of Industry, Science And Technology Méthode et dispositif de séchage à pression réduite utilisant une micro-onde

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