Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

A method for pasteurizing freeze dried food comprises: 1) Determining the corresponding sterilization temperature according to the food to be sterilized, and determining the target water activity at the sterilization temperature; 2) Cooling the food to a temperature corresponding to the type of the food; 3) Removing the air from the sterilization chamber using a vacuum pump; 4) Introducing water vapor into the sterilization chamber, adjusting the steam flow rate after the food temperature reaches the sterilization temperature, and maintaining the food temperature at the sterilization temperature for a specific duration and ceasing the introduction of water vapor; 5) Capturing steam from the sterilization chamber and reducing the pressure in the chamber; 6) After the pressure in the chamber reaches or approaches the water saturation pressure corresponding to the cooling temperature prior to sterilization, charging clean air into the chamber until the vacuum state is released, and removing the food.

Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

A marinating process of garlic cloves, including: immersing the peeled garlic cloves in a receptacle with drinking water; during the step of immersing the garlic cloves in the drinking water, changing the drinking water, mixing the drinking water contained in the receptacle, blowing air in the receptacle and heating the drinking water to a temperature comprised between 45 and 50 C.; then letting the drinking water flow out of the receptacle, introducing a solution of drinking water, vinegar and anti-oxidants in the receptacle, letting the garlic cloves marinate in the solution and draining the garlic cloves in order to eliminate the solution.

A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

Provided is a legume inspecting method and a legume food manufacturing method for enabling a state of an inner part of a legume to be inspected with high accuracy without destroying the legume. The legume inspecting method includes a step of irradiating a legume which has not been wet-heated with X-rays, and acquiring X-ray image information from X-rays which have passed through the legume, and a step of inspecting an inner part of the legume based on the X-ray image information.

The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods.

An apparatus and method for manufacturing a grilled seaweed includes the apparatus comprising a grilling unit having a first housing with a first inlet opening and a first outlet opening which communicate with each other; a first conveyor for transferring a sheet of seaweed from the first inlet opening to the first outlet opening; a first heating source installed over the first conveyor to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and a second heating source installed on both sides of a lower portion of the first conveyor to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor.

The invention relates to a novel solid heat exchanger module containing a plurality of heat exchanger tubes having a particular shape and being arranged in a special manner.

Disclosed is an apparatus and method for manufacturing a grilled seaweed. The apparatus includes a grilling unit having a first housing with a first inlet opening and a first outlet opening which communicate with each other; a first conveyor for transferring a sheet of seaweed from the first inlet opening to the first outlet opening; a first heating source installed over the first conveyor to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and a second heating source installed on both sides of a lower portion of the first conveyor to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor.