Provided is a simple method for drying food and a drying device that can maintain color, scent, and flavor of the food without deteriorating original nutrition value of the food and prevent deterioration of the food due to reproduction of bacteria and food produced by such a method and a device with respect to agricultural product such as grains, beans, potatoes, vegetables, mountain vegetables, mushrooms, nuts, fruits, and herbs or marine product such as seaweeds and seafood. Food of agricultural product or marine product is placed in a dry warehouse for drying the food, upper gas and lower gas in the dry warehouse are circulated by a duct fan provided to the side in the dry warehouse, and the food is dehumidified and dried under the atmospheric pressure and at the temperature of 60 C. or lower and the relative humidity of 60% or less to obtain dried food.

An apparatus for drying foodstuffs involves a pallet supporting a stack of containers containing the foodstuffs. The pallet has a perimeter on which the stack of containers is sealingly supportable. The top of the pallet has at least one aperture to permit air flow therethrough, and the top, bottom and sides of the pallet define a ventilation duct for receiving air through the top of the pallet. A low pressure plenum in fluid communication and sealingly engaged with the ventilation duct draws air down vertically through the foodstuffs through the top of the pallet and out of the ventilation duct into the plenum. A drying installation involves the apparatus in a climate controlled room. A method of processing foodstuffs involves controlling temperature, relative humidity or both temperature and relative humidity of air in the room and drawing the air in the room vertically down past the foodstuffs until the foodstuffs are processed. The apparatus, installation and method are particularly useful for drying grapes by an Appassimento drying method.

The subject matter described herein relates to systems for treatment of a product for decontamination of the product. The product may include agricultural, food and related product. The system comprises a decontamination chamber (102, 102-1) having an inlet (120, 120-2) to receive the product; multiple first channels (143, 202, 302, 402, 602, 702) in the decontamination chamber (102), wherein the multiple first channels (143, 202, 302, 402, 602, 702) are distributed across the longitudinal span of the decontamination chamber (102, 102-1); a trioxygen generator (106) with a feedline (128) coupled to the multiple first channels (143, 202, 302, 402, 602, 702), wherein the trioxygen generator (106) is to provide trioxygen gas to the multiple first channels (143, 202, 302, 402, 602, 702) to disseminate trioxygen gas onto the product in the decontamination chamber (102, 102-1); and an outlet (145, 145-2) to output the trioxygen treated product.

A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying warm, moist air received from the first chamber, and a filter operationally connected between the first and second chambers for removing suspended particulates from warm, moist air flowing therethrough with a drain operationally connected to the second chamber for removing water therefrom. A third chamber is connected in fluidic communication with the second chamber for receiving cool, dry air therefrom and for receiving raw produce for drying, and a wind current generator operationally connected to the second chamber to urge cool, dry air therefrom and into the third chamber.

A system for dehydrating raw produce without introducing excess heat to the produce, including a first chamber for holding warm, moist air, a second chamber connected in fluidic communication with the first chamber for cooling and drying warm, moist air received from the first chamber, and a filter operationally connected between the first and second chambers for removing suspended particulates from warm, moist air flowing therethrough with a drain operationally connected to the second chamber for removing water therefrom. A third chamber is connected in fluidic communication with the second chamber for receiving cool, dry air therefrom and for receiving raw produce for drying, and a wind current generator operationally connected to the second chamber to urge cool, dry air therefrom and into the third chamber.

A method of drying hemp plants using a rotary drying system that dries the plants without damaging the cannabidiol in the plants.

A process for preparing a food product comprises providing or receiving food pieces of a food material comprising starch, wherein the food pieces have a first moisture content, par cooking the food pieces by flowing heated air over or past the food pieces to provide food pieces having a second moisture content that is lower than the first moisture content and wherein all or substantially all of the starch within the food material is heated to a first temperature at which the starch is at least partially gelatinized, wherein the par cooking of the food pieces does not include par frying the food pieces in oil or fat, and cooling the partially dried and cooked food pieces to storage temperature that is lower than the first temperature.

The present invention includes a method and food product made by at least partially enclosing a food product with a water-permeable membrane; and contacting a brine or sugar solution with a water activity sufficiently high to draw water molecules across the water-permeable membrane and away from the food product to preserve the food.