摘要:
An apparatus for UV-A light dehydration of foods includes a light source configured to expose one or more pieces of food in a chamber to ultraviolet (“UV”)-A light to dehydrate the one or more pieces of food. The apparatus has an air flow source configured to provide air flow in the chamber across the one or more pieces of food while being exposed to the UV-A light. Air of the air flow has a relative humidity of less than 50 percent. The apparatus has a controller configured to remove the one or more pieces of food being exposed to the UV-A light and air flow in response to moisture in the one or more pieces of food being below a moisture threshold.
摘要:
Tray assemblies and methods of their use to dry products with sunlight. Such a tray assembly includes at least a first base having four side walls, a bottom wall, legs configured to support the bottom wall above the surface when resting thereon, side wall holes in the side walls, and bottom wall holes in the bottom wall. A cover is releasably coupled to the base to define an enclosure between the cover, the side walls, and the bottom wall. At least one window is provided in the cover to allow infrared radiation to pass therethrough that is absorbed by interior surfaces of the base to cause an increase in a temperature within the enclosure sufficient to increase a rate of drying products located within the enclosure.
摘要:
Carriers suitable for transporting a plurality of articles through a microwave heating zone are provided. Carriers as described herein may include an outer frame and upper and lower support structures vertically spaced from one another to provide a cargo volume into which the articles are loaded. At least a portion of the upper and/or lower support structures may be formed of an electrically conductive material. Additionally, the carrier may include removable article spacing members, such as vertical spacing members and dividers, that can be selectively inserted to adjust the size and/or shaper of the cargo volume. Carriers as described herein may be configured to receive a variety of different articles, including trays and pouches, and the articles may be loaded into the carrier in a nested or overlapping manner.
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.
摘要:
A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.
摘要:
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.
摘要:
A method of drying and buffering organic moist products, particularly food items. Introducing the product into a first chamber, bringing the first chamber to a first reduced ambient pressure, feeding microwave energy from a microwave source so as to increase the temperature and buffer the moist product, and increasing the reduced ambient pressure to a less reduced second ambient pressure multiple times and subsequently reducing the ambient pressure to the first reduced ambient pressure. Wherein the increase of the ambient pressure is carried out faster than the reduction thereof, followed by a final drying of the product in a second chamber while feeding infrared radiation at a third (reduced) ambient pressure. Subsequently, the product is cooled and discharged into the atmosphere. Thus, increased product quality, in particular a more consistent and more stable product is obtained.
摘要:
A desiccating device and method providing variable drying conditions allowing the desiccated material to substantially maintain its natural characteristics upon rehydration as well as have a low microbial content. The method provides a process of subjecting the material to ultrasound and flowing hot air or gas for a defined period of time. The ultrasonic frequency, temperature, air flow and time of exposure can be varied to produce the most efficient drying conditions depending on the material to be dried. The apparatus has plurality of drying chambers with forced heated air or gas input and output ducts and ultrasonic emitter. The material passes through each chamber at a pre-determined rate on a perforated conveyor belt in one embodiment of the invention. Optionally, the material may be placed on a drying bed or substrate comprising a number of spheres.
摘要:
A process for selectively dehydrating organic matter, and at the same time eliminating insects, larvae and insect eggs that are carried by the organic matter is provided. This process leaves the product free of all toxic chemicals. The process includes the use of selected narrow bands of infrared radiation. Narrow bands of infrared radiation are selected that most efficiently penetrate the product being processed. The color of the product, its physiological properties such as oil, sugar and water content are factors considered in the selection of the vacuum, temperature, and time of the process. The process is performed in a vacuum which reduces the vapor point of the target water or solvent contained in the product being processed and permits the process to be performed at a temperature that does not harm the product.
摘要:
A novel far-infrared radiating material is provided, which can effectively radiate thermal energy necessary for exciting water molecules contained in animals and plants, for example in human body. A far-infrared radiating material comprises 5-60 wt. % of alumina, 20-70 wt. % of at least one titanium compound selected from titanium dioxide, titanium carbide and titanium boride, 20-50 wt. % of at least one zirconium compound selected from zirconia, zirconium carbide and zirconium boride, and 0.01-0.5 wt. % of a rare earth oxide. A far-infrared radiating composition comprises the material and a resin, which may be formed in the form of plate, tube, sheet, or fiber.