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HOT-AIR DRYING

WE ALWAYS STUDY FOR HEALTIER FOOD AND INGRIDIENTS

Hot-air drying is a method of drying by placing fruit or vegetable on a tray or shelf in a drying chamber and blowing hot-air by force thereto to evaporate moisture.
Heat used here is mainly supplied by convection and hot-air is slowly blown over food ingredients to dry the ingredients.
Only moisture is evaporated while preserving shape and texture of the ingredients, so excellent taste and flavor inherent to the ingredients can be maintained.

GOOD TEXTURE
PRESERVED

LOWER COST
FOR DRYING

GOOD PORTABILITY
& CONVENIENT

03

Flavor of ingredients is well preserved
and good texture is obtained.

Since this method dries fruits or vegetables by blowing
hot-air over dried fruits or vegetables on a shelf or tray for
a long time, only moisture can be evaporated while preserving
taste and flavor inherent to food ingredients, thereby
preserving inherent flavor to a product.
02

Cost for drying is low compared to other
drying methods.

Compared to freeze drying or individual quick freezing,
a hot-air drying method has low facility investment
cost and uses low energy. So, this method can produce a dried
product having abundant taste and flavor using lower cost.
01

Portability is good and preservation or
handling is convenient.

Evaporating moisture in food ingredients in a drying
chamber by strong hot-air reduces the weight of fruits or
vegetables. So, a product thus produced has light weight
and good portability, as well as it can be stored for a long
time and easily handled due to low moisture.