A traditional method for making, pasteurizing and packaging preservative-free, fresh food product comprising chickpeas, such as hummus, that involves a continuous process in which the temperature does not deviate more than 50° C. from the cooking step until just prior to packaging. In one embodiment, the method comprises cooking the chickpeas from 110° C. to 125° C. while under pressure, which is followed by adding raw ingredients to the cooked chickpeas at a temperature ranging from 75° C. to 85° C., which is immediately followed by a pasteurization at approximately 75° C. Only after this pasteurization step is the temperature reduced in a multi-step cooling process. The as-made, fresh and preservative-free food product comprising chickpeas, such as hummus, is packaged into containers by transferring the finished food product that is maintained at a temperature ranging from 5° C. to 10° C. to a container, and vacuum sealing the container with a top sealing layer, wherein the packaged, fresh and preservative-free food product comprising chickpeas, such as hummus, exhibits total yeast and mold counts of less than 10 CFU/g at least 28 days after it is produced when stored at 2° C. to 8° C.

A traditional method for making, pasteurizing and packaging preservative-free, fresh food product comprising chickpeas, such as hummus that involves a continuous process in which the temperature does not deviate more than 50° C. from the cooking step until just prior to packaging. In one embodiment, the method comprises cooking the chickpeas from 110° C. to 125° C. while under pressure within the closed vessel, which is followed by adding raw ingredients to the cooked chickpeas at a temperature ranging from 75° C. to 85° C., which is immediately followed by a pasteurization at a temperature ranging from 70° C. to 80° C., such as approximately 75° C. Only after this pasteurization step is the temperature reduced in a multi-step cooling process. A fresh, preservative-free, fresh food product comprising chickpeas, such as hummus made according to the present method is also disclosed.

Systems and methods for storing post-climacteric fruit are described. The system is scalable for home or commercial use and extends the storage life of fruit sensitive to over-ripening and spoilage because of the emission of ethylene gas. The described systems circulate and remove the ethylene gas, emitted by the fruit, from within an enclosure containing the fruit. Also, the system may store the fruit at an average temperature that extends the storage life of the fruit. The systems accomplish these objectives by thermally cycling the temperature of the air/gas within the enclosure containing the fruit about a desired storage temperature. The change in temperature may cause the air to expand and contract. Mechanisms allow the expanding and contracting air to exchange the gas within the enclosure with the air outside the enclosure, inducing the flushing of the ethylene gas.

Systems and methods for storing post-climacteric fruit are described. The system is scalable for home or commercial use and extends the storage life of fruit sensitive to over-ripening and spoilage because of the emission of ethylene gas. The described systems circulate and remove the ethylene gas, emitted by the fruit, from within an enclosure containing the fruit. Also, the system may store the fruit at an average temperature that extends the storage life of the fruit. The systems accomplish these objectives by thermally cycling the temperature of the air/gas within the enclosure containing the fruit about a desired storage temperature. The change in temperature may cause the air to expand and contract. Mechanisms allow the expanding and contracting air to exchange the gas within the enclosure with the air outside the enclosure, inducing the flushing of the ethylene gas.

A method of and a system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, is disclosed wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The gas pasteurizing or sterilizing the foods contains water vapor and one or more further gasses, preferably air.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

A pulse cleaning system for disinfecting untreated grains and pulses. The pulse cleaning system comprises an outer body, a top end, a top outer edge, a bottom end, and a conveyor. The pulse cleaning system is useful in cleaning a dry commodity by inserting the dry commodity into the top end, cleaning the dry commodity within the outer body, releasing the dry commodity at the bottom end, and collecting the dry commodity on the conveyor. The outer body comprises a top opening at the top end, and a bottom opening at the bottom end. each among one or more exterior burner assemblies and an interior chamber strip burner is configured to create variable flame according to an end user's preference, or according to amounts of a fuel provided. after treatment by the pulse cleaning system, the dry commodity is referred to as a treated grains and pulses.

A pulse cleaning system for disinfecting untreated grains and pulses. The pulse cleaning system comprises an outer body, a top end, a top outer edge, a bottom end, and a conveyor. The pulse cleaning system is useful in cleaning a dry commodity by inserting the dry commodity into the top end, cleaning the dry commodity within the outer body, releasing the dry commodity at the bottom end, and collecting the dry commodity on the conveyor. The outer body comprises a top opening at the top end, and a bottom opening at the bottom end. each among one or more exterior burner assemblies and an interior chamber strip burner is configured to create variable flame according to an end user's preference, or according to amounts of a fuel provided. after treatment by the pulse cleaning system, the dry commodity is referred to as a treated grains and pulses.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.