A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A high efficiency fermentation process/method for converting nitrate to nitrite in food products, comprising the steps of: (a) providing a food product, wherein the food product comprises a fermentable liquid medium obtained and/or derived from an edible nitrate containing plant; and (b) controllably fermenting the food product such that nitrate to nitrite conversion results in nitrite concentration levels greater than approximately 3% by weight.

A high efficiency fermentation process/method for converting nitrate to nitrite in food products, comprising the steps of: (a) providing a food product, wherein the food product comprises a fermentable liquid medium obtained and/or derived from an edible nitrate containing plant; and (b) controllably fermenting the food product such that nitrate to nitrite conversion results in nitrite concentration levels greater than approximately 3% by weight.

The present invention relates to a vacuum-packed coconut, a preparation method thereof and a ready-to-drink trimmed coconut. The preparation method comprises the following steps: removing a shell of a fresh coconut to obtain a peeled coconut; letting the peeled coconut stand-still at room temperature for at least 10 hours to obtain a still-stood coconut; heating the still-stood coconut with a fluid at a temperature from 70 to 110? C. for 15 minutes to 40 minutes to obtain a fluid-heated coconut; and putting the fluid-heated coconut into a packing bag and then vacuuming the packing bag to obtain a vacuum-packed coconut. The advantages of the present invention include no air-pollution, stable quality, hygiene and prolonged storage period of the coconut products while maintaining the rich flavor of traditional roasted coconut.

A plant dryer with improved convection flow is provided. The plant dryer has minimal corners in the drying vessel to promote efficient distribution of heated air through the device and to eliminate dead spots within the unit. The plant dryer has additional safety features where, unlike a conventional oven configuration, the unit may not be operated without the drying bowl properly placed within the unit.

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.

Disclosed is system for inactivating bacteria and/or reducing microbial count on product, in particular a food product, susceptible to microbial presence, said system comprising a processing chamber which is operably connected to i) a means for generating UV-C light, ii) a means for generating hydrogen peroxide vapor and/or means for generating ozone, and iii) a heat source. Also disclosed is a method for inactivating bacteria and/or reducing microbial count on a product, in particular food product, which is susceptible to microbial presence, said method comprising subjecting said product in a processing chamber to exposure with ultraviolet C (UV-C) light and hydrogen peroxide vapor and/or ozone, and heat, for a processing time of between 5-120 seconds, wherein the hydrogen peroxide vapor is present at up to 12% v/v solution, and the temperature inside the processing chamber is maintained between about 22? C. and 60? C.