The present invention “Production process of nixtamalized maize flour, nixtamalizing the maize fractions separately without producing nejayote”, considers the integration of the processes: Semi-humid milling of the maize (fractionated degerm), extruding of the maize fractions and milling-instant dehydration of the different nixtamalized and extruded maize fractions, has as novelty the way in which the nixtamalization process is carried out and the objective is to provide a nixtamalized maize flour production system that reduces the residues from the maize grain and completely eliminating nejayote production.

The present invention “Production process of nixtamalized maize flour, nixtamalizing the maize fractions separately without producing nejayote”, considers the integration of the processes: Semi-humid milling of the maize (fractionated degerm), extruding of the maize fractions and milling-instant dehydration of the different nixtamalized and extruded maize fractions, has as novelty the way in which the nixtamalization process is carried out and the objective is to provide a nixtamalized maize flour production system that reduces the residues from the maize grain and completely eliminating nejayote production.

A dried powder of an edible plant which hardly gets damped, without relying on a substance other than a dried edible plant serving as a main food material for imparting features to a flavor and a color tone of a dried powder, and a method for producing the same is provided. The dried powder contains an edible part and a non-edible part of a dried edible plant which a proportion of the non-edible part to the edible part of the dried edible plant is 1% by mass or more and 200% by mass or less, a repose angle is 0.7 rad or more, loose bulk density/tight bulk density is 0.88 or less and a moisture content is 20% by mass or less.

A method is provided for improving drying efficiency for producing a dried edible plant composition while keeping a characteristic and fresh flavor and color tone inherently possessed by a food product using an edible plant without requiring special equipment or conditions, and a dried edible plant composition having improved quality obtained by this method. A method is provided for producing a dried edible plant composition that contains a non-edible part of an edible plant, in a dried state, in an amount of 3% by mass or more and 70% by mass or less based on the total mass of an edible part and the non-edible part. The method includes crushing and mixing the edible part and the non-edible part, and drying until a moisture content reaches 20% by mass or less by forced-air drying at a temperature of 20° C. or more and 80° C. or less.

A method is provided for improving drying efficiency for producing a dried edible plant composition while keeping a characteristic and fresh flavor and color tone inherently possessed by a food product using an edible plant without requiring special equipment or conditions, and a dried edible plant composition having improved quality obtained by this method. A method is provided for producing a dried edible plant composition that contains a non-edible part of an edible plant, in a dried state, in an amount of 3% by mass or more and 70% by mass or less based on the total mass of an edible part and the non-edible part. The method includes crushing and mixing the edible part and the non-edible part, and drying until a moisture content reaches 20% by mass or less by forced-air drying at a temperature of 20° C. or more and 80° C. or less.

The heat recovery system includes an oven having a treatment air with a treatment air temperature and a treatment air dew point temperature to treat a product or product in process. A zone outlet exhaust waste treatment air following the treatment of the product. A preheating zone includes a preheating inlet for the introduction of preheating air having a preheating air temperature and a preheating air dew point temperature to preheat the product. A transfer duct extends between the zone outlet of the oven and the preheating zone to transfer a portion of waste treatment air from the oven to the preheating zone to create the preheating air to preheat additional product. The preheating air preheats the product in the preheating zone to a product temperature that is at least equal to the treatment air dew point temperature to eliminate surface condensation on the product during treatment in the oven.

The heat recovery system includes an oven having a treatment air with a treatment air temperature and a treatment air dew point temperature to treat a product or product in process. A zone outlet exhaust waste treatment air following the treatment of the product. A preheating zone includes a preheating inlet for the introduction of preheating air having a preheating air temperature and a preheating air dew point temperature to preheat the product. A transfer duct extends between the zone outlet of the oven and the preheating zone to transfer a portion of waste treatment air from the oven to the preheating zone to create the preheating air to preheat additional product. The preheating air preheats the product in the preheating zone to a product temperature that is at least equal to the treatment air dew point temperature to eliminate surface condensation on the product during treatment in the oven.

Systems and methods of grain drying using radio frequency waves while maintaining low temperature are disclosed herein. The method and systems described herein use radio frequency waves to dry harvest crops at low temperatures. Specifically, the system and method includes minimizing temperature increases caused by dielectric radio frequency heating while increasing intermolecular hydrogen bond disruption.

Systems and methods of grain drying using radio frequency waves while maintaining low temperature are disclosed herein. The method and systems described herein use radio frequency waves to dry harvest crops at low temperatures. Specifically, the system and method includes minimizing temperature increases caused by dielectric radio frequency heating while increasing intermolecular hydrogen bond disruption.

Systems and methods of grain drying using radio frequency waves while maintaining low temperature are disclosed herein. Specifically, the system and method includes minimizing temperature increases caused by dielectric radio frequency heating while increasing intermolecular hydrogen bond disruption. Further disclosed herein are devices systems and methods for removing moisture from a material via radio frequency electromagnetic wave exposure.