【発明の詳細な説明】産業」；の１本発明は乾燥空気及び遠赤外線の作用で魚介類の乾物、
野菜、鶏卵等の食品を乾燥保存するために使用する遠赤
外線式食品乾燥庫に関する。[Detailed Description of the Invention] Part 1 of ``Industry''; The present invention uses dry air and far infrared rays to dry seafood,
This invention relates to a far-infrared food drying cabinet used to dry and preserve foods such as vegetables and eggs.
丈米立艮亙従来、魚介類の乾物、野菜、鶏卵等の各種食品を常温乾
燥、加熱乾燥又は冷却乾燥等するために食品乾燥温調庫
が使用されている。Traditionally, food drying temperature control cabinets have been used to dry various foods such as dried seafood, vegetables, eggs, etc. at room temperature, by heating, or by cooling.
Ｕが しようとする。 占しかしながら、従来の食品乾燥温調庫は、単に庫内を乾
燥空気が対流するのみで１食品の表層部を乾燥させるだ
けであり、鮮度維持の点でも問題があった。U tries to do it. However, conventional temperature-controlled food drying cabinets only dry the surface layer of a single food item by simply causing drying air to circulate inside the cabinet, which also poses a problem in terms of maintaining freshness.
本発明は上記事情を改善するためになされたもので、乾
燥空気及び遠赤外線の作用で食品をその内部からげ燥し
得５食品の鮮度を維持して保存することができる遠赤外
線式食品乾燥庫を提供することを目的とする。The present invention has been made to improve the above-mentioned situation, and is a far-infrared food drying method that can dry food from the inside by the action of dry air and far-infrared rays, and can maintain and preserve the freshness of food. The purpose is to provide storage.
。 を るための本発明は上記目的を達成するため１食品乾燥庫を、内部
に食品収納部を有する乾燥庫本体と、該収納部の空気を
吸引すると共に、吸引した空気を再度前記収納部に返送
する空気循環機構と、該吸引空気中に含まれる水分を除
去する水分除去機構と、該水分除去機構で水分が除去さ
れた乾燥空気が通過することにより遠赤外線を放射して
上記食品収納部に収納された食品に遠赤外線を照射する
無加熱式低常温遠赤外線放射セラミック材とを具備する
よう構成したものである。. In order to achieve the above object, the present invention includes a food drying cabinet, which includes a drying cabinet body having a food storage section inside, sucking air from the storage section, and returning the sucked air to the storage section. A return air circulation mechanism, a moisture removal mechanism that removes moisture contained in the sucked air, and the dry air from which moisture has been removed by the moisture removal mechanism passes through and radiates far infrared rays to remove moisture from the food storage section. and a non-heating, low-temperature, far-infrared emitting ceramic material that irradiates far-infrared rays to foods stored in the container.
庄ユ本発明によれば、内部に食品収納部を有する乾燥庫本体
の該収納部の空気を吸引すると共に、吸引した空気を再
度前記収納部に返送する空気循環機構と、該吸引空気中
に含まれる水分を除去する水分除去機構とを設け、食品
収納部に乾燥空気を循環させ、かつ上記水分除去機構で
水分が除去された乾燥空気が通過することにより遠赤外
線を放射して上記食品収納部に収納された食品に遠赤外
線を照射する無加熱式低常温遠赤外線放射セラミック材
を設けたことにより、遠赤外線照射下に食品がその内部
から乾燥され、単なる表層乾燥とは異なってその食品の
鮮度、味や香り等を良好に維持することができるもので
ある。According to the present invention, a drying cabinet body having a food storage section therein includes an air circulation mechanism that sucks air in the storage section and returns the sucked air to the storage section; A moisture removal mechanism is provided to remove the moisture contained in the food storage section, and dry air is circulated through the food storage section, and when the dry air from which moisture has been removed by the moisture removal mechanism passes through, it radiates far infrared rays to remove the moisture contained in the food storage section. By installing a non-heating low room temperature far infrared emitting ceramic material that irradiates far infrared rays onto the food stored in the compartment, the food is dried from the inside under far infrared irradiation, unlike simple surface drying. It is possible to maintain the freshness, taste, aroma, etc. of the food.
以下、本発明の一実施例につき図面を参照して説明する
。Hereinafter, one embodiment of the present invention will be described with reference to the drawings.
去」Ｌ吐図面は本発明に係る遠赤外線式食品乾燥庫の一実施例を
示し１図中１は各壁が保温材で断熱施工された食品乾燥
庫本体である。この乾燥庫本体１内には、その内底面の
上方に底板２が配設されていると共に、−内側面の側方
に上記底板２の一側上縁部から立設された側板３が配設
され、これら底板２と側板３とに囲まれた空間が食品収
納部４として構成されている。この食品収納部４内には
上記底板２の上方に存して所定数（図面では２個）の賛
の子板５，５が配設されており、また上記乾燥庫本体１
の他側壁には、扉６が開閉可能に設けられ、扉６を開け
ることにより食品収納部４内の食品が出し入れできるよ
うになっている。The left drawing shows one embodiment of the far-infrared food drying cabinet according to the present invention, and 1 in the drawing shows the main body of the food drying cabinet, each wall of which is insulated with a heat insulating material. Inside this drying cabinet body 1, a bottom plate 2 is disposed above the inner bottom surface, and a side plate 3 is disposed upright from the upper edge of one side of the bottom plate 2 on the side of the inner surface. A space surrounded by the bottom plate 2 and side plates 3 is configured as a food storage section 4. Inside this food storage section 4, a predetermined number (two in the drawing) of support boards 5, 5 are arranged above the bottom plate 2, and the drying chamber main body 1
A door 6 is provided on the other side wall so as to be openable and closable, and by opening the door 6, food in the food storage section 4 can be taken in and taken out.
上記底板２の所定箇所には開口部７が形成されていると
共に、底板２の下側にはこの開口部７を閉塞するように
プレートフィン・チューブ型のクーラー８（水分除去機
構）が配設されており、乾燥庫本体１の底壁には上記ク
ーラー８の下方に存してドレンチューブ９が設けられて
いる。更に、乾燥庫本体１の底壁と底板２との間には上
記クーラー８の側方に存して庫内ファン１０（空気循環
機構）、庫内空冷コンデンサー１１及び電熱ヒーター１
２が順次配設されている。また、上記乾燥庫本体１の一
側壁と側板３との間に形成された空気上昇路１３の上部
には、無加熱式低常温遠赤外線放射セラミック材１４が
配設され、上記側板３の該セラミック材１４対向箇所に
開口部１５が形成されていると共に、この開口部１５に
は回動軸１６に一体に取り付けられ、該回動軸１６と一
体に回動する多数の羽根板１７を互に所定間隔離間して
平行に配設してなる通風部材１８が取り付けられている
。An opening 7 is formed at a predetermined location on the bottom plate 2, and a plate fin/tube type cooler 8 (moisture removal mechanism) is provided below the bottom plate 2 to close this opening 7. A drain tube 9 is provided on the bottom wall of the drying chamber body 1 below the cooler 8. Further, between the bottom wall of the drying chamber body 1 and the bottom plate 2, an internal fan 10 (air circulation mechanism), an internal air-cooling condenser 11, and an electric heater 1 are installed on the side of the cooler 8.
2 are arranged in sequence. Furthermore, a non-heating type low room temperature far-infrared emitting ceramic material 14 is disposed above the air ascending path 13 formed between one side wall of the drying chamber main body 1 and the side plate 3. An opening 15 is formed at a location facing the ceramic material 14, and a large number of blade plates 17, which are integrally attached to a rotation shaft 16 and rotate together with the rotation shaft 16, are mutually connected to the opening 15. Ventilation members 18 are installed in parallel to each other and spaced apart from each other by a predetermined distance.
１９は乾燥庫本体１外に付帯して設けられた室外ユニッ
トで、冷媒液タンク２０、圧縮機２１、室外空冷コンデ
ンサー２２、室外ファン２３から構成されている。そし
て、第３図に示したように、上記冷媒液タンク２０は冷
媒膨張弁２４を介して上記クーラー８と連結されている
と共に、このクーラー８は圧縮機２１と連結され、更に
この圧縮機２１は二方式切替式電磁弁２５を介してそれ
ぞれ庫内空冷コンデンサー１１及び室外空冷コンデンサ
ー２２と連結され、これら両コンデンサー１１．２２は
それぞれ上記冷媒液タンク２０と連結されており、これ
らにより空冷コンデンシングユニットが構成されている
。Reference numeral 19 denotes an outdoor unit provided outside the drying chamber main body 1, and is composed of a refrigerant liquid tank 20, a compressor 21, an outdoor air cooling condenser 22, and an outdoor fan 23. As shown in FIG. 3, the refrigerant liquid tank 20 is connected to the cooler 8 via a refrigerant expansion valve 24, and the cooler 8 is also connected to the compressor 21. are connected to the internal air-cooled condenser 11 and the outdoor air-cooled condenser 22 via two-way switching solenoid valves 25, respectively, and these two condensers 11 and 22 are connected to the refrigerant liquid tank 20, respectively, so that the air-cooled condensing unit is configured.
次に、上記構成の遠赤外線式食品乾燥庫の使用方法につ
き説明する。Next, a method of using the far-infrared food drying cabinet having the above structure will be explained.
まず、食品収納部４内に収納された食品を常温乾燥する
場合は、庫内ファン１ｏを作動させると共に、冷媒液タ
ンク２０からの冷媒を冷媒膨張弁２４で膨張させ、これ
をクーラー８に通し、更に圧縮機２１を通した後、二方
式切替式電磁弁１１を切替で庫内空冷コンデンサー１１
にて凝縮させ、°これを再び冷媒液タンク２０に戻す、
これにより、食品収納部４内の空気は食品中に含有され
た水分を伴ってまずクーラー８にて冷却させると共に、
この冷却に伴って空気中の水分が凝集水として除去され
、この凝集水はドレンチューブ９がら乾燥庫本体１外に
排出される。このクーラー８にて除湿された空気（乾燥
空気）は、庫内空冷コンデンサー１１にて加熱され１元
の乾燥庫内の空気温に戻される。この常温乾燥空気は、
次いで空気上昇路１３を上昇し、無加熱式低常温遠赤外
線放射セラミック材１４の間を通過し、通風部材１８の
各羽根板１７間を通って食品収納部４に戻される。この
際、乾燥空気が遠赤外線放射セラミック材１４間の通過
することにより、これらセラミック材１４から遠赤外線
が放射される。従って、食品収納部４内の食品は乾燥空
気が常時循環すると共に、遠赤外線が照射されているの
で、食品に含有された水分は乾燥空気中へ蒸発して除去
され、かつ庫内温度の熱線が遠赤外線の特性として食品
（含水有機体）の内部に深く浸透し、有機体細胞の活性
化が進行する。このため、従来の単なる乾燥空気の対流
のみで作用する表層乾燥とは全く異なり、食品が内部か
ら乾燥し、その鮮度が維持されて新鮮さや味の保存がな
されるものである。First, when drying the food stored in the food storage section 4 at room temperature, the internal fan 1o is activated, and the refrigerant from the refrigerant liquid tank 20 is expanded by the refrigerant expansion valve 24, and then passed through the cooler 8. After passing through the compressor 21, the two-way switching solenoid valve 11 is switched to connect the internal air-cooled condenser 11.
, and return it to the refrigerant liquid tank 20 again.
As a result, the air in the food storage section 4 is first cooled down in the cooler 8 along with the moisture contained in the food, and
With this cooling, moisture in the air is removed as condensed water, and this condensed water is discharged to the outside of the drying chamber main body 1 through the drain tube 9. The air (dry air) dehumidified in the cooler 8 is heated in the internal air-cooling condenser 11 and returned to the original air temperature in the drying warehouse. This room temperature dry air is
Next, the air ascends through the air ascending path 13, passes between the unheated low-temperature far-infrared emitting ceramic materials 14, passes between the vanes 17 of the ventilation member 18, and is returned to the food storage section 4. At this time, as the dry air passes between the far-infrared emitting ceramic materials 14, far-infrared rays are emitted from these ceramic materials 14. Therefore, the food in the food storage section 4 is constantly circulated with dry air and is irradiated with far infrared rays, so that the moisture contained in the food is evaporated into the dry air and removed, and the heat rays of the internal temperature As a characteristic of far-infrared rays, it penetrates deeply into food (water-containing organisms) and activates the cells of the organisms. Therefore, unlike conventional surface drying which works only by convection of dry air, food is dried from the inside, maintaining its freshness and preserving its freshness and taste.
また１食品を加熱乾燥する場合は、上述した空冷コンデ
ンシング操作に加え、更に室外空冷コンデンサー２２を
作動させると共に、電熱ヒーター１２を作動させる。こ
れにより、乾燥空気が電熱ヒーター１２で加熱され、食
品収納部４内の食品が常温乾燥の場合と同様に遠赤外線
照射下において加熱乾燥される。When heating and drying one food item, in addition to the air-cooling condensing operation described above, the outdoor air-cooling condenser 22 is operated, and the electric heater 12 is also operated. As a result, the drying air is heated by the electric heater 12, and the food in the food storage section 4 is heated and dried under far infrared rays in the same way as when drying at room temperature.
更に、食品を冷却乾燥させる場合は、庫内空冷コンデン
サー１１の作動を停止し、室外空冷コンデンサー２２−
基を作動させる。また、電熱ヒーター１２の作動も停止
する。従って、クーラー８にて除湿された冷却乾燥空気
はそのまま空気上昇路１３を上昇し、遠赤外線放射セラ
ミック材１４間を通って食品収納部４内に循環され１食
品収納部４内の食品が遠赤外線照射下に冷却乾燥される
。Furthermore, when cooling and drying food, the operation of the internal air cooling condenser 11 is stopped and the operation of the outdoor air cooling condenser 22-
Activate the base. Further, the operation of the electric heater 12 is also stopped. Therefore, the cooled dry air dehumidified in the cooler 8 rises as it is through the air ascending path 13, passes between the far-infrared emitting ceramic materials 14, and is circulated within the food storage section 4, so that the food in the food storage section 4 is transported far away. It is cooled and dried under infrared irradiation.
また更に、食品を加熱するのみの場合は、クーラー８、
両コンデンサー１１．１２の稼働を停止し、電熱ヒータ
ー１２を作動させる。これにより、食品収納部４内の空
気は、クーラー８で冷却除湿されることがなく、ヒータ
ー１２で加熱された後。Furthermore, if you only want to heat the food, the cooler 8,
The operation of both condensers 11 and 12 is stopped, and the electric heater 12 is activated. As a result, the air in the food storage section 4 is not cooled and dehumidified by the cooler 8, but after being heated by the heater 12.
遠赤外線放射セラミック材１４間を通り、食品収納部４
内に戻される。従って１食品は遠赤外線照射下に加熱さ
れるものである。Passing through the far infrared emitting ceramic material 14, the food storage section 4
brought back inside. Therefore, one food item is one that is heated under far-infrared irradiation.
なお、上述した常温乾燥、加熱乾燥、冷却乾燥、加熱の
各操作の選択は図示していないが制御装置の選定スイッ
チを選定操作することにより行われ、また庫内の温度調
節も該制御装置を通して選定制御され、全自動式に乾燥
温調が行われるようになっている。Note that the selection of the above-mentioned normal temperature drying, heating drying, cooling drying, and heating operations is performed by selectively operating a selection switch on the control device (not shown), and the temperature inside the refrigerator is also controlled through the control device. Selection is controlled and drying temperature is controlled fully automatically.
次に、上述した如き乾燥庫を用いて各種食品を保存した
場合の効果を下記実験例により具体的に示す。Next, the effects of preserving various foods using the drying chamber as described above will be specifically shown in the following experimental examples.
〔実験例１〕遠赤外線照射下に常温乾燥した魚介類の乾物（アジ、イ
ワシ、サヨリ、イカ、タラ等）は、臭気も全くなく、鮮
度が維持されると共に、肉質も乾燥硬化がなく、軟らか
さや弾力が残っていて、味も天然乾燥品に勝るものであ
った。また、天然乾燥品には期待できない衛生上優れた
製品であった。[Experimental Example 1] Dried seafood (horse mackerel, sardines, halfbeak, squid, cod, etc.) dried at room temperature under far-infrared irradiation has no odor, maintains its freshness, and maintains its flesh quality without drying and hardening. It retained its softness and elasticity, and the taste was superior to naturally dried products. In addition, the product was excellent in terms of hygiene, which cannot be expected from naturally dried products.
〔実験例２〕遠赤外線照射下に低温保存した葉菜類は、萎れ、褪色が
なく、鮮度が維持されると共に、加熱調理に際しても色
彩がよくかつ姿が崩れず、味も香りも渭えることなく良
好に維持されていた。[Experiment Example 2] Leafy vegetables stored at low temperatures under far-infrared irradiation do not wilt or fade, maintain their freshness, and retain their color and shape even when cooked, without losing their taste or aroma. It was well maintained.
〔実験例３〕遠赤外線照射下に低温保存した根菜類は、脱水萎縮する
ことがなく、その表面が変色することもなく、内部は鮮
度が維持されていた。また、味や香りの変化もなく、し
かも魚調理の際、調理時間が短くなり、煮崩れも生じな
いものであった。なお、魚調理に際して常温遠赤外線の
放射を受けた飲料水を使用すると、その効果が一層向上
した。[Experimental Example 3] Root vegetables stored at low temperatures under far-infrared irradiation did not shrink due to dehydration, did not discolor on the surface, and maintained freshness inside. In addition, there was no change in taste or aroma, and when cooking fish, the cooking time was shortened and the fish did not fall apart. Furthermore, when drinking water that had been irradiated with far-infrared rays at room temperature was used when cooking fish, the effect was further improved.
〔実験例４〕遠赤外線照射下に低温保存（１週間〜１０日）した鶏卵
は、脱水による気部膨張が起こらず、鮮度が維持された
ものであった。即ち、従来の単なる低温保存による卵は
水中に入れると浮くものが多いが、遠赤外線照射下に低
温保存された卵は鮮度が落ちず、いずれも水底に沈むも
のであった。[Experimental Example 4] Eggs stored at low temperatures under far-infrared irradiation (1 week to 10 days) did not undergo air expansion due to dehydration, and their freshness was maintained. That is, many eggs that have been simply preserved at low temperatures will float when placed in water, but eggs that have been preserved at low temperatures under far-infrared irradiation do not lose their freshness, and all of them sink to the bottom of the water.
なお、上述した実施例では、空気循環機端としてファン
を使用し、また水分除去機構としてクーラーを使用し、
またコンデンサーを配設したが、空気循環機構、水分除
去機構としては他の機構でもよく、また加熱乾燥等を必
要としない場合はヒーターを省略することもでき、その
他の構成についても本発明の要旨を逸脱しない範囲で種
々変更して差支えない。In addition, in the above-mentioned embodiment, a fan is used as the air circulation device, and a cooler is used as the moisture removal mechanism.
In addition, although a condenser is provided, other mechanisms may be used as the air circulation mechanism and moisture removal mechanism, and the heater may be omitted if heating drying etc. is not required.The present invention also applies to other configurations. Various changes may be made without departing from the above.
見匪夙肱果本発明によれば、乾燥空気の循環と遠赤外線の照射によ
り食品を内部から乾燥してその鮮度を良好に維持するこ
とができ、従って魚介類の乾物、野菜、鶏卵等の各種食
品を良好に乾燥保存することができる。According to the present invention, it is possible to dry food from the inside and maintain its freshness by circulating dry air and irradiating far infrared rays. Various foods can be well dried and preserved.
図面は本発明の好適な実施例を示し、第１図は食品乾燥
庫本体の概略断面図、第２図は室外ユニットの概略断面
図、第３図は空冷式コンデンシングユニットの系統図で
ある。１・・・食品乾燥庫本体、４・・・食品収納部、８・・
・クーラー、１０・・・庫内ファン。１１・・・庫内空冷コンデンサー、１２・・・電熱ヒーター、１４・・・無加熱式低常温遠赤外線放射セラミック材、
２０・・・冷媒液短、２１・・・圧縮機、２２・・・室
外空冷コンデンサー、２４・・・冷媒膨張弁。出願人 不二サッシ 株式会社代理人 弁理士 小 島 隆 司と１ とりThe drawings show preferred embodiments of the present invention, with FIG. 1 being a schematic sectional view of the main body of the food drying cabinet, FIG. 2 being a schematic sectional view of the outdoor unit, and FIG. 3 being a system diagram of the air-cooled condensing unit. . 1... Food drying cabinet body, 4... Food storage section, 8...
・Cooler, 10...Internal fan. 11...Internal air-cooled condenser, 12...Electric heater, 14...Non-heating type low room temperature far infrared emitting ceramic material,
20... Refrigerant liquid short circuit, 21... Compressor, 22... Outdoor air cooling condenser, 24... Refrigerant expansion valve. Applicant Fujisash Co., Ltd. Agent Patent Attorney Takashi Kojima and 1 Tori
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61296022AJPS63148965A (en) | 1986-12-11 | 1986-12-11 | Food drying chamber radiated with far infrared radiation |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61296022AJPS63148965A (en) | 1986-12-11 | 1986-12-11 | Food drying chamber radiated with far infrared radiation |
| Publication Number | Publication Date |
|---|---|
| JPS63148965Atrue JPS63148965A (en) | 1988-06-21 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61296022APendingJPS63148965A (en) | 1986-12-11 | 1986-12-11 | Food drying chamber radiated with far infrared radiation |
| Country | Link |
|---|---|
| JP (1) | JPS63148965A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02171138A (en)* | 1988-12-23 | 1990-07-02 | Kazuo Koyashiki | Drying of fresh fishes and dryer therefor |
| JPH03105294U (en)* | 1990-02-14 | 1991-10-31 | ||
| WO1996002153A1 (en)* | 1994-07-11 | 1996-02-01 | Microwave Processing Technologies Pty Limited | Process of and apparatus for providing at least a partial barrier to moisture vapour transfer through the surface of a material and/or for removing moisture from a material |
| US5980962A (en)* | 1994-07-11 | 1999-11-09 | Microwave Processing Technologies Pty. Limited | Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material |
| JP2002095447A (en)* | 2000-09-25 | 2002-04-02 | Seiko Engineering Kk | Half-dried mozuku, method for producing the same and production apparatus |
| WO2010057453A3 (en)* | 2008-11-19 | 2010-07-29 | Actech Gmbh | Drying cabinet for ceramic precision casting molds |
| WO2015138009A1 (en)* | 2014-03-12 | 2015-09-17 | Leavitt Gary | Dehydrator |
| JP2020535383A (en)* | 2017-09-15 | 2020-12-03 | ▲ザン▼州片仔▲ファン▼薬業股▲フン▼有限公司 | Condensation drying method of natural musk |
| EP4039106A1 (en)* | 2021-02-06 | 2022-08-10 | Oleg Subkov | Making caviar powder from fish roe |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5023065A (en)* | 1973-07-06 | 1975-03-12 | ||
| JPS59224675A (en)* | 1983-06-03 | 1984-12-17 | Eiji Matsuhashi | Drying apparatus |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5023065A (en)* | 1973-07-06 | 1975-03-12 | ||
| JPS59224675A (en)* | 1983-06-03 | 1984-12-17 | Eiji Matsuhashi | Drying apparatus |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02171138A (en)* | 1988-12-23 | 1990-07-02 | Kazuo Koyashiki | Drying of fresh fishes and dryer therefor |
| JPH03105294U (en)* | 1990-02-14 | 1991-10-31 | ||
| WO1996002153A1 (en)* | 1994-07-11 | 1996-02-01 | Microwave Processing Technologies Pty Limited | Process of and apparatus for providing at least a partial barrier to moisture vapour transfer through the surface of a material and/or for removing moisture from a material |
| US5980962A (en)* | 1994-07-11 | 1999-11-09 | Microwave Processing Technologies Pty. Limited | Process of and apparatus for providing at least a partial barrier to moisture vapor transfer through the surface of a material and/or for removing moisture from a material |
| JP2002095447A (en)* | 2000-09-25 | 2002-04-02 | Seiko Engineering Kk | Half-dried mozuku, method for producing the same and production apparatus |
| WO2010057453A3 (en)* | 2008-11-19 | 2010-07-29 | Actech Gmbh | Drying cabinet for ceramic precision casting molds |
| WO2015138009A1 (en)* | 2014-03-12 | 2015-09-17 | Leavitt Gary | Dehydrator |
| JP2020535383A (en)* | 2017-09-15 | 2020-12-03 | ▲ザン▼州片仔▲ファン▼薬業股▲フン▼有限公司 | Condensation drying method of natural musk |
| EP4039106A1 (en)* | 2021-02-06 | 2022-08-10 | Oleg Subkov | Making caviar powder from fish roe |
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