A method for producing dry pasta comprising the steps of: preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar; pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta; conveying and delivering said pasta to a dryer; drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time; extracting said dried pasta from said dryer;
wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz. An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

A method for producing dry pasta comprising the steps of: preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar; pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta; conveying and delivering said pasta to a dryer; drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time; extracting said dried pasta from said dryer;
wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz. An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials, and has a stable emerald color, and has an average powder particle size of 800 to 10,000 meshes, and has a total amount of dietary fiber of 60%, a content of lignin of 20% and a content of minerals of 7%, and comprises at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, -hydroxylysine and p-coumaric acid. The method for the MATZHU preparation comprises, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement.

A MATZHU is prepared by using leaves of Gramineae (Graminae) and Bambusoideae plant as raw materials, and has a stable emerald color, and has an average powder particle size of 800 to 10,000 meshes, and has a total amount of dietary fiber of 60%, a content of lignin of 20% and a content of minerals of 7%, and comprises at least three or more bamboo leaf characteristic components, such as orientin, isoorientin, vitexin, isovitexin, adenosine, -hydroxylysine and p-coumaric acid. The method for the MATZHU preparation comprises, in turn, performing blanching and color protection, drying and superfine grinding the raw materials. By utilizing the thermal stability and the light stability of the MATZHU, the MATZHU may be used as a raw food material, a functional ingredient, or a dietary supplement.

A dehydrating apparatus suitable for dehydrating food and other biomass products comprises a dehydrating chamber, a vacuum assembly, a magnetron assembly, an infrared heating assembly, a heated air circulation assembly, and a controller. The magnetron assembly is electromagnetically coupled to the dehydrating chamber and is operable to transmit microwave energy into the dehydrating chamber. The vacuum assembly is fluidly coupled to the dehydrating chamber and is operable to reduce the air pressure within the dehydrating chamber. The infrared heating assembly is thermally coupled to the dehydrating chamber and is operable to radiate infrared energy into the dehydrating chamber. The heated air circulation assembly is fluidly coupled to the dehydrating chamber and is operable to circulate heated air within the dehydrating chamber. The controller is communicative with and programmed to operate the magnetron assembly, vacuum assembly, infrared heating assembly and heated air circulation assembly to first reduce pressure within the chamber, then simultaneously transmit microwave energy, radiate infrared energy, and circulate heated air inside the dehydrating chamber upon specific dried product drying procedure.

A dehydrating apparatus suitable for dehydrating food and other biomass products comprises a dehydrating chamber, a vacuum assembly, a magnetron assembly, an infrared heating assembly, a heated air circulation assembly, and a controller. The magnetron assembly is electromagnetically coupled to the dehydrating chamber and is operable to transmit microwave energy into the dehydrating chamber. The vacuum assembly is fluidly coupled to the dehydrating chamber and is operable to reduce the air pressure within the dehydrating chamber. The infrared heating assembly is thermally coupled to the dehydrating chamber and is operable to radiate infrared energy into the dehydrating chamber. The heated air circulation assembly is fluidly coupled to the dehydrating chamber and is operable to circulate heated air within the dehydrating chamber. The controller is communicative with and programmed to operate the magnetron assembly, vacuum assembly, infrared heating assembly and heated air circulation assembly to first reduce pressure within the chamber, then simultaneously transmit microwave energy, radiate infrared energy, and circulate heated air inside the dehydrating chamber upon specific dried product drying procedure.