Abstract: An equipment for producing refreshable dry meat comprising a vacuum chamber, an infrared ray heater emitting radiation having a wavelength of at least 5 .mu.m, a vacuum pump for reducing the pressure in the vacuum chamber within the range 20 Torr to 1 Torr for cooling the chamber within the range -5.degree. C. to -20.degree. C. to effect vacuum-drying of the meat, a temperature sensor for detecting the temperature of the meat, a first temperature regulator coupling the temperature sensor to the infrared ray heater and a second temperature regulator coupled to the temperature sensor for terminating operation of the infrared ray heater when the temperature of the meat reaches a predetermined value.

Abstract: A method of producing refreshable dry food comprises the step of placing unfrozen raw food in a vacuum chamber; reducing the pressure in the chamber to a value within the range 1 Torr to 5 Torr thereby reducing the temperature to a value within the range of -10.degree. C. to 0.degree. C.; irradiating the food with infrared energy having a wavelength of at least 5 microns; and terminating the irradiation when the food reaches a temperature in the range +5.degree. C. to +40.degree. C. whereby the food is dried before its texture is adversely affected.