公开(公告)号：US20210212347A1

公开(公告)日：2021-07-15

申请号：US17247558

申请日：2020-12-16

申请人： EnWave Corporation

发明人： Guopeng Zhang ,  Shafique Ahmad ,  Erika Sandoval ,  Braden Knights

IPC分类号： A23L3/54 ,  A23B7/015 ,  A23B7/04 ,  A23B7/045 ,  A23B7/01 ,  A23B7/028 ,  A23B7/06 ,  A23L3/01 ,  A23L3/015 ,  A23L3/32 ,  A23L3/365 ,  A23L3/48 ,  A23L5/10 ,  A23L19/00

摘要： A method of making a porous, dehydrated food product comprises subjecting a food product to pulsed electric field treatment to form pores in the cell membranes of the food product, freezing the treated food product, and exposing the treated frozen food product to microwave radiation in a vacuum chamber at a pressure that is less than atmospheric and at which the boiling point of water is above 0° C., causing the frozen food product to thaw and water to evaporate to produce the porous, dehydrated product. The process is faster than freeze-drying and consumes less energy. The pulsed electric field treatment does not result in structural damage to the product, despite the thawing of the frozen product during the drying process.

公开(公告)号：US20220183329A1

公开(公告)日：2022-06-16

申请号：US17595521

申请日：2019-06-14

申请人： EnWave Corporation

发明人： Guopeng Zhang ,  Braden Knights ,  Shafique Ahmad

IPC分类号： A23L3/015 ,  F26B5/04

摘要： A method of drying high sugar content food products such as honey and molasses in a vacuum microwave chamber. The method comprises loading the food product into the vacuum chamber, and exposing the food product to a vacuum pressure in the range of 45 to 250 Torr (60 to 333 mbar) in the vacuum chamber while irradiating the food product with microwave radiation. This dries the food product and forms a porous structure. The method minimizes or prevents foaming and dries the product at a temperature that prevents burning, while reducing the moisture content to a very low level.