A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

A kettle process and product formulation protect large fragile fruit or vegetable pieces that have not been previously sweetened or sugar capped. The combination of a two-starch formulation and a controlled time and temperature kettle process are able to solve the problem of preparing a fruit or vegetable product with no sweetener added using a kettle process, providing large/whole pieces of fruit or vegetable with acceptable quality both out of the jar, can, pouch, packaging or the like and/or as a baking ingredient.

A method for manufacturing a processed food is provided, which includes steps of (a) processing raw materials classified per characteristics into a food, (b) after the step (a), weighing aged processed food by a predetermined weight, and inner packaging the weighed processed food with a laminated transparent film in which a polypropylene film, nylon and CPR are laminated together; (c) after the step (b), sterilizing the processed food at a low temperature and at high a temperature and a high pressure, and cooling the sterilized processed food at a predetermined temperature or lower, and (d) after the step (c), performing a detection test for metallic components in the sterilized and cooled processed food and then outer packaging the same.

A method for manufacturing a processed food is provided, which includes steps of (a) processing raw materials classified per characteristics into a food, (b) after the step (a), weighing aged processed food by a predetermined weight, and inner packaging the weighed processed food with a laminated transparent film in which a polypropylene film, nylon and CPR are laminated together; (c) after the step (b), sterilizing the processed food at a low temperature and at high a temperature and a high pressure, and cooling the sterilized processed food at a predetermined temperature or lower, and (d) after the step (c), performing a detection test for metallic components in the sterilized and cooled processed food and then outer packaging the same.

The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

Pasteurization systems, devices and methods are generally described that use synchronized peak electric and magnetic fields. Example pasteurization systems may include a first resonant circuit that includes a first capacitive element coupled to a first inductive element, a second resonant circuit that includes a second capacitive element coupled to a second inductive element. The first inductive element and the second capacitive element may be positioned about the first treatment region, and the second inductive element and the first capacitive element may be positioned about the second treatment region. A controller coupled to the first and second resonant circuits may provide a first signal to the first resonant circuit and a second signal to the second resonant circuit, phase shifted by a predetermined amount.

Pasteurization systems, devices and methods are generally described that use synchronized peak electric and magnetic fields. Example pasteurization systems may include a first resonant circuit that includes a first capacitive element coupled to a first inductive element, a second resonant circuit that includes a second capacitive element coupled to a second inductive element. The first inductive element and the second capacitive element may be positioned about the first treatment region, and the second inductive element and the first capacitive element may be positioned about the second treatment region. A controller coupled to the first and second resonant circuits may provide a first signal to the first resonant circuit and a second signal to the second resonant circuit, phase shifted by a predetermined amount.

A method for pasteurizing/sanitizing/sterilizing a food product to reduce the microbial load thereof, including the steps of: (1) providing a food product, wherein the food product comprises a plant seed and/or an aqueous plant seed medium; (2) optionally fermenting the food product; (3) controllably exposing the food product to ultra-high-temperature processing for a period of time; and (4) at least one of pasteurizing, sanitizing, and sterilizing the food product without materially altering the flavor profile and/or the nutritional profile of the food product.

Fruit and warm water are added to a vessel in a smoker, together with brown sugar and/or white sugar. The mixture of fruit, water, and sugar is smoked in the smoker until the fruit softens to the touch; the smoking step generally is performed such that the water is maintained at a temperature from 50? C. to 80? C. (approx. 122? F. to 176? F.) and generally lasts about two hours. The fruit is then simmered in a syrup formed from the water and sugar, with the syrup covering the fruit during the simmering step; generally, the fruit and syrup are simmered until the syrup begins to boil, typically at approximately 104? C. (219? F.). After simmering, the fruit and syrup are optionally separated. The process produces both treated fruit and syrup possessing a smoky flavor.