The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu.sup.2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu.sup.2+, leading to rapid oxygen consumption to generate organic acid and CO.sub.2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

A food dehydrator includes a housing, a blower member, and a plurality of food trays. The housing has an air intake port, a rear chamber disposed downstream of the air intake port, and a front chamber which is disposed downstream of the rear chamber and which has a plurality of dehydration sub-chambers for the food trays to be removably and respectively disposed therein. The blower member is disposed upstream of the air intake port for introducing air into the rear chamber. Each of the food trays is configured to permit the introduced air, which flows through an internal port of a corresponding one of the dehydration sub-chambers, to pass therethrough and leave through an outlet port of the corresponding one of the dehydration sub-chambers.

The present invention relates to an air-drying plant for air drying cut-up food. The proposed plant consists of a conveyor (10) for cut-up food (1) defining a conveying surface (11), a plurality of blowing conduits (20) with blowing openings (21) channeling a treated airflow at a speed of treatment with a controlled temperature comprised between 4° C. and 60° C. and a controlled humidity; wherein the conveyor includes air treatment segments (12) with conveying surfaces (11) facing and adjacent to said blowing openings (21), said treated airflow being channeled against said conveying surface (11) in an upward or downward direction; and wherein the conveyor (10) also includes idle segments (13) intercalated between said air treatment segments (12), the conveying surface (11) of which is not facing the blowing openings (21), nor is it subjected to an airflow.

The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.

This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.

The present invention relates to a method for manufacturing a porous red ginseng. The porous red ginseng according to the present invention forms a uniform porosity therein and thus obtains a crispy mouthfeel and an excellent flavor without an additional process such as an addition of fructose, etc., such that the resulting red ginseng may be not only directly eaten as an original form or slices of the red ginseng, but also have a very high content of ginsenoside and a low content of moisture therein, thus achieving a very excellent storage quality.

Embodiments include edible containers and an example method for making the edible containers. In one possible embodiment, a mixture of seeds, vegetables, fruits, spices, and water is blended to create a paste. The paste is then deposited onto a mold of the desired container shape, and smoothed to a consistent thickness. The mold and paste are then dehydrated, and the container separated from the mold. The container is then dehydrated further to a desired moisture content. The process may be automated by using a rotating table with the mold, and an automatic dispenser.

Embodiments include edible containers and an example method for making the edible containers. In one possible embodiment, a mixture of seeds, vegetables, fruits, spices, and water is blended to create a paste. The paste is then deposited onto a mold of the desired container shape, and smoothed to a consistent thickness. The mold and paste are then dehydrated, and the container separated from the mold. The container is then dehydrated further to a desired moisture content. The process may be automated by using a rotating table with the mold, and an automatic dispenser.