Vacuum Cooling Infrared Rays Drying System was developed by Ono Foods Industrial Co., Ltd., Japan in 1995 to overcome from the disadvantage of existing dehydration methods for fresh and frozen products to keep freshness, quality and extend shelf life in the refrigerator or freezer. Ⅰ For Fried Foods: Reduces free water and fat from deep-fried bread crumbs food, grilled food and stir- fried food. The V-CID accomplishes to remove applox. 10％ of excess oil. The products are then hermetically sealed and packed with the inert gas such as N2 to deter any oxidation of the products. The merits of the products processed by V-CID system are: 1) Microwavable 2) Crunchy 3) Healthy and Less Calories Sample Applications are: 1) Deep fried breaded food (Deep fried breaded prawn, Pork cutlet, Beef cutlet, Deep fried breaded hamburg, Deep fried fish or scallop and etc.) 2) TEMPURA (Sweet potato, prawn, fish, vegetable and etc.) Fried Chicken and Chicken Nuggets 3) Grilled food (YAKITORI, Grilled chicken wing, Grilled fish, Grilled Beef, Roast sweet potato and etc.) 4) Stir-fried food (Fried rice, Stir-fried noodle and etc.) Ⅱ For Cut Vegetables: Normally fresh cut vegetables only keep their quality for 4 days to 5 days in the refrigerator, however V-CID treated cut vegetables can be preserved and keep quality in approx. 14days to 20days under 1°C to 2 °C condition.( Depends on vegetable and how fresh it is before through V-CID that effect to the shelf life of finished products.) For extend freshness of Cut Vegetables, i.e., cut cabbage, cut lettuce, sliced Welsh onion, etc. 1) Remove free water (applox. 5 to 7 ％) 2) Gas barrier packaging to be selected each vegetables to fit. 3) Extend shelf life. Ⅲ For Fresh Seafood: Seafood like salmon, snapper, scallop, shrimp, young yellowtail　　 1) Reduce microbial 2) No drip 3) No oxidized smell 4) Extend freshness Other example: Tuna Block ( Size 80?250?H25mm) for Sashimi and Bonito 1) Reduced microbial 2) Keep bright red color 3) No drip 4) Possible to keep in -20°C atmosphere for about 1 month. No breakage of fish meat because of no ice crystal effect. This innovative system can: Reduces the oil content of the frozen deep fried foods Preserves the freshness of cut vegetables, seafood, meat products. Reduces the free water from the food tissues Reduces the microbial counts of the foods Keep bright red color for frozen Tuna or Bonito for Sashimi or Sushi materials. V-CID gives the consumers Healthier foods Less calories No reduction in flavoring Fresher foods Good in texture and color More hygienic foods How it works in the V-CID Machine. Remove the free water Reduce the microbial counts Remove the oil Pack the products with N2 or Co2 or both gases to deter oxidation of the products.