An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.

Apparatus and related methods for adding increased functionality to a food dehydrator through the use of stackable drying trays that define a circulation plenum during operation and then nest within one another during disassembly so as to reduce an overall storage size of the food dehydrator. The food dehydrator can further include a base portion having a removable splash guard to prevent the introduction of liquids or solids into a mechanical space within the base portion.

Disclosed are a food aging device, a management system and a management method thereof. The device helps improve flavor of aged food and is useful and convenient. Further, a user may use an electronic device to detect and read a product identification label arranged outside the device to conduct management of aging of the food so that the user is notified to remove and taste the food at the best taste date.

The gaseous fluid stream treatment unit for treating a meat product cut into slices includes an enclosure (7) in which there is a conveyor device (1) with two or more vertical translation sections (9, 10) moving the trays (2) loaded with slices of the meat product in alternating opposite vertical directions, and at least one horizontal translation section (11) transferring the trays (2) from a final end of one of the vertical translation sections (9,10) to an initial end of the next vertical translation section (9,10). A gaseous fluid circulation device (8) generates a gaseous fluid stream inside the enclosure (7) in a substantially horizontal direction from a gaseous fluid inlet (12) to a gaseous fluid outlet (13) consecutively traversing the two or more vertical translation sections (9, 10) of the conveyor device (1), subjecting the slices to the action of the gaseous fluid stream.

An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.

An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.

A method and system for preparing meat products is provided. In various embodiments, methods and systems for preparing and producing jerky are provided. Embodiments of the present disclosure comprise structure for efficiently distributing, moving, marinating and preparing meat products including jerky. Enhanced efficiencies and improved safety measures are provided.

An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.

The present invention relates to a continuous on-board drying method for Antarctic krill and a continuous on-board processing method of shelled Antarctic krill. The drying method includes the following steps: 1) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; 2) rapidly heating the krill to the temperature of up to 70 C. using infra-red rays; 3) hot-air drying; 4) impurity removal by vacuum; 5) cooling to obtain dried krill. The processing method includes the following steps: a) subjecting fishing materials to cleaning, sorting, and dewatering with a vibrating screen; b) rapidly heating the krill to the temperature of up to 70 C. using infra-red rays; c) hot-air drying; d) subjecting the dried krill to shelling treatment to separate shell from meat, to obtain shelled krill; e) impurity removal by vacuum to obtain shelled krill product. The methods in the present invention are highly efficient, energy saving, green and environmental protection, and the krill products have high quality and safety.

A process for dehydrating products with a dehydrator that includes a dehydration chamber, a heater for heating air in the dehydration chamber, and a fan for circulating air in the dehydrator includes receiving a set temperature at which to perform the dehydration and a set time for which to perform the dehydration. The process also includes setting the heater to operate in an on condition and setting the fan to run at a low speed until the temperature in the dehydration chamber reaches the set temperature. The process further includes setting the heater to an off condition and setting the fan to run at a high speed when the temperature in the dehydration chamber reaches the set temperature.