<低溫乾燥的界定>

[低溫乾燥]的語詞在業界已經普泛性的被濫用。無論機械乾燥的製程溫度如何，都會因市場關鍵字的標籤熱門度影響，為機械貼上各種標語。

為何[低溫乾燥]會如此被濫用呢？

*{這就牽涉到溫度的特性與相對性。}

因為所有的溫度在標示區間時，所謂的高溫與低溫，永遠是相對性的。

溫度的特性在於無法單靠溫度本身來嚴格定義該溫度屬於高溫或低溫。

溫度，必需同時參照某對象的物理特性與生物特性，然後根據該對象物在不同溫度產生的變化，才能精確的指明，什麼樣的溫度區間，對於該對象物，是高溫?或低溫。

試舉例:

以農產蔬菜為例:

攝氏100度能短時間將蔬菜炒熟，但若維持過長時間會焦化。

攝氏0度會使蔬菜中的水分子結成冰晶，進而凍傷蔬菜纖維，加速回溫後的蔬菜腐化。

此時針對蔬菜而言，兩種溫度很明顯能看到出現兩種變化。便能下判斷:攝氏100度便是高溫。攝氏0度便是低溫。

如果要達到乾燥效果又不使蔬菜焦黃。也不希望蔬菜凍傷。就有一個專屬於蔬菜的適合乾燥的溫度區間。

只要低於攝氏100度高溫，就能宣稱自己的機械是[低溫乾燥]的農產乾燥技術。

但是，對於蔬菜所謂[低溫乾燥]的區段如此寬泛。真的所有乾燥溫度所生產的蔬菜加工品都能保持原有的營養成份嗎？

這，就是下一個議題了。

The term [low temperature drying] has been widely abused in the industry. Regardless of the process temperature of the machine drying process, various slogans will be attached to the machine due to the popularity of market keywords.

Why is [low temperature drying] so abused?

*{This involves the characteristics and relativity of temperature. }

Because all temperatures are in the marked range, the so-called high temperature and low temperature are always relative.

The characteristic of temperature is that it cannot be strictly defined as high temperature or low temperature by the temperature itself.

For temperature, it is necessary to refer to the physical and biological characteristics of an object at the same time, and then according to the changes of the object at different temperatures, can we accurately specify what temperature range is the high temperature or low temperature for the object.

Try for example:

Take agricultural vegetables as an example:

100 degrees Celsius can stir-fry vegetables in a short time, but if it is kept for a long time, it will burn.

0 degrees Celsius will cause the water molecules in the vegetables to form ice crystals, which in turn will freeze the vegetable fibers and accelerate the deterioration of the vegetables after the temperature is restored.

At this time, for vegetables, two changes can be clearly seen at the two temperatures. It can be judged: 100 degrees Celsius is high temperature. 0 degrees Celsius is low temperature.

If you want to achieve a drying effect without browning the vegetables. I don't want the vegetables to get frostbite either. There is a temperature range suitable for drying exclusively for vegetables.

As long as the temperature is lower than 100 degrees Celsius, you can claim that your machinery is a [low temperature drying] agricultural drying technology.

However, the so-called "low temperature drying" section for vegetables is so wide. Can all processed vegetable products produced at drying temperatures maintain their original nutrients?

This is the next issue.