A process for the production of a nest-shaped food product containing strips of a dried vegetable, preferably a garden vegetable, storable at room temperature for at least 7 days is disclosed. The process involves providing at least one fresh vegetable which has been previously washed, cutting the vegetable into strips, feeding the vegetable strips in metered amounts into a perforated mold, subjecting the strips to a stabilization heat treatment by means of saturated steam, drying the thermally stabilized strips by means of a flow of hot air so as to obtain a nest containing dried strips of vegetable with a moisture content of between 8% and 16% by weight of their total weight. The invention also concerns a nest-shaped food product which is obtained by means of the process and which may optionally contain strips of durum wheat semolina pasta.

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.

The present invention relates to a method of processing plant material to provide products such as food products, dietary supplements, pharmaceuticals, cosmetics and fertilizers. In particular, the invention relates to the processing of fruit and vegetable material to provide a product that can be used as a food source, dietary supplement or a pharmaceutical. Even more particularly, the invention relates to processing of green bananas such that the flesh and skin can be processed through separate streams.

The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

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 of production for dehydrated pumpkin slices is described. The method involves the dehydration of sliced pumpkin, followed by the rehydration of the slices. Seasoning and condiments are then applied for flavor. Then, the slices of pumpkin are dehydrated or dried naturally in a greenhouse a second time. The result of this process is a seasoned product tit for human consumption having a long shelf life. The method produces a healthy food product from materials often left unused in modern cuisine. The slices may be packaged similar to the way in which beef jerky is packaged and sold, as a snack product.

An example of an apparatus to process food material is provided. The apparatus include a transportation platform to be moved from a first location to a second location. The apparatus further includes a sanitization unit mounted at an end of the transportation platform. The sanitization unit is to receive food material, wherein the sanitization unit is to remove contaminants from the food material to provide sanitized food. Furthermore, the apparatus includes a food processor to process the sanitized food. In addition, the apparatus includes a freeze drying system to dehydrate the sanitized food to provide a dry food product.

Method to reduce contamination of dehydrated products, which includes: reception of the contaminated and partially or totally dehydrated product; analyze the contaminated and dehydrated product to determine the type and degree of contamination it has; through conventional analysis techniques that detect the presence of contaminating agents; place the contaminated and dehydrated product inside containers made of a material resistant to high temperatures and pressure, and configured in such a way as to allow the circulation of gaseous fluids so that said gaseous fluids make uniform contact with the product to be decontaminated; subject the contaminated and dehydrated product to at least one decontamination treatment, according to the results of the contamination analysis; and package the dehydrated and decontaminated product.

A method of manufacturing green pepper powder is disclosed. The present disclosure relates to a method of manufacturing green pepper powder, which cleans green-colored peppers, removes the pepper stems and seeds, lyophilizes the green-colored peppers without stems and seeds under predetermined conditions, and pulverizes the lyophilized product to manufacture green pepper powder.

A method of making a condiment is provided including slicing a pepper into pepper halves, placing the pepper halves onto a tray, dehydrating the pepper halves, placing the pepper halves within a container, and crushing the pepper halves within the container using a crushing object. The pepper is sliced lengthwise from a first end to a second end, dividing the pepper into the first half along a first sliced surface of the first half and a second sliced surface of the second half. The pepper halves are placed in the tray such that the first sliced surface and the second sliced surface are positioned upward relative to the tray. The pepper fragments are crushed such that the container includes pepper fragments smaller than 0.25 inches and pepper fragments which are larger than 0.25 inches.