Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Embodiments herein include devices adaptable to dehydrate articles, including foods. Embodiments are shown which can be compacted for reduced storage, and/or shipping requirements and/or for other purposes. Embodiments include simple, inexpensive means for controlling dehydrating conditions, including airflow. Various article holding devices, including devices to hold foods being dehydrated, are also shown. Such devices include vertical, diagonal, and horizontal panels to secure articles. Embodiments shown have variations which include the use of non-motorized convection airflow, as well as devices which incorporate motor driven air movement means. Embodiments are shown which may be used for preparing articles, including foods, for dehydration, including slicing such articles.

Technologies for controlling food dehydration in a low-oxygen environment include a control device and an enclosed drying chamber. The control device receives sensor data from environmental sensors disposed within the drying chamber. A concentration of oxygen within the drying chamber is determined based on the received sensor data. The control device controls a valve to selectively feed an amount of a combustible gas to a burner assembly disposed within the drying chamber. The burner assembly is ignited by the control device and a flame is produced. The flame depletes the concentration of oxygen within the drying chamber to an initial oxygen concentration level. The control device controls another valve to feed an amount of non-reactive gas into the drying chamber to flush the drying chamber and further deplete the concentration of oxygen within the drying chamber to a lower oxygen concentration level. Other embodiments are described and claimed.

Technologies for controlling food dehydration in a low-oxygen environment include a control device and an enclosed drying chamber. The control device receives sensor data from environmental sensors disposed within the drying chamber. A concentration of oxygen within the drying chamber is determined based on the received sensor data. The control device controls a valve to selectively feed an amount of a combustible gas to a burner assembly disposed within the drying chamber. The burner assembly is ignited by the control device and a flame is produced. The flame depletes the concentration of oxygen within the drying chamber to an initial oxygen concentration level. The control device controls another valve to feed an amount of non-reactive gas into the drying chamber to flush the drying chamber and further deplete the concentration of oxygen within the drying chamber to a lower oxygen concentration level. Other embodiments are described and claimed.

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.

A food material powder supply device 1 of the disclosure includes a supply tank 50 that temporarily stores food material powder in a tank 50A and supplies the food material powder to a processing container 2A of a food processing machine 2, a vacuum device 70 that reduces the pressure inside the supply tank 50 with vacuum pumps 71A and 71B, and a control device 3 that operates the vacuum device 70 to reduce the internal pressure of the supply tank 50 to be equal to or lower than a predetermined atmospheric pressure at which moisture of the food material powder is evaporated and cools the food material powder in the supply tank 50. A stirring member 54 which is driven to rotate during the cooling of the food material powder is arranged inside the tank 50A.

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.