Abstract: Method of processing foods and drying apparatus therefor are disclosed. The method includes cutting vegetables, fruits, fish, or meats into pieces; squeezing the pieces for juice; drying the juice in a closed space having a humidity of about zero maintained at a temperature of about 18° C. to about 28° C. until the juice either has a water percentage of about 20% to about 25% or has a sugar percentage of about 60 degrees for forming a paste; mixing the paste with malt; feeding the mixture into the space for drying until the mixture has a water percentage of about 12% to about 15% and grinding same into coarse powder; further drying the coarse powder until the coarse powder has a water percentage less than about 9%, and grinding same into fine powder. The apparatus includes a dehumidifier including a condenser coil and fins having a density increased upward.