Abstract:
A foodstuff dehydrator that eliminates non-structural water from foodstuffs inserted therein to improve the preservation thereof over time. Said elimination takes place by means of the combined action of the effects of electromagnetic energy from the far infrared band with convection currents, either natural or forced, created by increasing the temperature of said foodstuffs, it being possible to obtain and control different temperature ranges in the same machine depending on the needs of each type of foodstuff.
Abstract:
An apparatus and method for microwave vacuum-drying of organic materials such as food products. The dehydration apparatus (20) has a vacuum chamber (24) with an input module (28) at one end and a discharge module (32) at the other. The vacuum chamber has access doors (80) spaced between the input end (30) and the discharge end (34) which provide operator and maintenance access. Microwave generators (86) are mounted on each access door and arranged to radiate through a microwave chamber and microwave-transparent window on the access door into the vacuum chamber. A pair of rollers (60) in the vacuum chamber rotates the container of organic material (112) about a horizontal axis, and a chain drive (64) pulls the containers along the rollers through the vacuum chamber.
Abstract:
Disclosed are ultrasonically-produced nutritional powders and methods of manufacturing the nutritional powders, including ultrasonically-produced infant nutritional powders and ultrasonically-produced adult nutritional powders.
Abstract:
An apparatus (20) for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators (50) actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber (34). The microwave-transparent window (36) in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt (60) and the microwave energy passing into the chamber (34) immediately encounters the organic materials, thus attenuating the energy and reducing arcing.
Abstract:
An apparatus and method for dehydrating biological materials, such as vaccines and microorganism cultures, in which the materials are dehydrated in an evacuated container which is in a microwave waveguide that is open to the atmosphere. The apparatus comprises means for freezing the container of biological material, a microwave generator, a waveguide, means for introducing the container into the waveguide, means for applying a vacuum to the container and means for removing the dehydrated material from the waveguide. In the method of the invention, the container of biological material is put in a microwave waveguide open to the atmosphere, a vacuum is applied to the container, the material is frozen and is radiated to dehydrate it. The dehydrated material is then removed from the waveguide.
Abstract:
The invention relates to chemistry, in particular to pharmaceutical engineering, and more specifically to a method for degassing, in particular, to deoxygenating liquid, in particular aqueous media consisting in simultaneously in agitating an inert gas, in exposing a solution to a deep vacuum and to a ultrasound action and in heating it with a temperature ranging from 35 to 60°C. The inventive method makes it possible to obtain an aqueous medium whose oxygen content ranges from 4 to 0.4 mg/l for producing stable aqueous solutions of food or pharmaceutical products.
Abstract:
The invention concerns a method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible gel forming solution, wherein the pores or interstices of said vegetal food product are filled with said solution. Preferably, the impregnation step is followed by a drying step allowing moisture level which insure a shelf stability. The method is particularly suited for obtaining dry mushrooms having an appearance which is close to their appearance in the fresh state.
Abstract:
A dehydration plant for dehydrating food products, including a microwave kiln (2), conveyor means (3) for conveying food products through the kiln (2), circulation means (21, 6) for circulating air through the kiln (2), refrigerated dehumidification means (7, 11) for dehumidifying the air to be circulated through the kiln (2), and heating means (12, 13, 14) for heating the air to be circulated through the kiln (2) such that food products conveyed through the kiln (2) are exposed to both microwave emissions and the flow of dehumidified heated air to thereby dehydrate the food products.
Abstract:
Device for the dehydration of solid products containing moisture, particularly food products, the device comprising means (11-12-13-14) intended to create a hot gas stream along the products to be dehydrated and means (16) intended to direct ultrasound waves to said products, the device being characterized in that it comprises a closed housing (2), at least one transporter means (3) mounted in said housing (2) for transporting the products to be dehydrated, the means (16) for directing the ultrasound waves to said products comprising a plurality of ultrasound diffusers configured like plates (5) connected to sound wave generators (17) and in direct contact with the products.