Various implementations of a freeze-drying method are described where the material is cooled by reducing the pressure in a chamber to evaporate and/or sublimate water in the material. In one implementation, the material is dried in the chamber by sublimating ice in the material to water vapor. In another implementation, the freeze-drying method includes actively cooling the chamber. In another implementation, at least a portion of the water vapor is deposited on an actively cooled interior surface of the chamber. In another implementation, the freeze-drying method includes cooling the material to −25° F. or below. In another implementation, the material is cooled at approximately ambient pressure to 30° F. or below and then cooled by reducing the pressure in the chamber.

Various implementations of a freeze-drying method are described where the material is cooled by reducing the pressure in a chamber to evaporate and/or sublimate water in the material. In one implementation, the material is dried in the chamber by sublimating ice in the material to water vapor. In another implementation, the freeze-drying method includes actively cooling the chamber. In another implementation, at least a portion of the water vapor is deposited on an actively cooled interior surface of the chamber. In another implementation, the freeze-drying method includes cooling the material to −25° F. or below. In another implementation, the material is cooled at approximately ambient pressure to 30° F. or below and then cooled by reducing the pressure in the chamber.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

A process for producing a hemp powder with a preserved full spectrum nutritional complex from the whole plant. The process includes juicing fresh vegetation from the Cannabis sativa plant. The juiced product may be disposed in freezing vessels and flash-frozen at a temperature that preserves the molecular integrity of the molecular structure of the nutrients. In turn, the frozen juiced product may be freeze-dried to prepare a water-soluble powder that provides a synergistic entourage effect by preserving the full spectrum nutritional complex of the whole plant from which the powder is derived. In turn, the powder may be used in a variety of contexts.

A process for producing a hemp powder with a preserved full spectrum nutritional complex from the whole plant. The process includes juicing fresh vegetation from the Cannabis sativa plant. The juiced product may be disposed in freezing vessels and flash-frozen at a temperature that preserves the molecular integrity of the molecular structure of the nutrients. In turn, the frozen juiced product may be freeze-dried to prepare a water-soluble powder that provides a synergistic entourage effect by preserving the full spectrum nutritional complex of the whole plant from which the powder is derived. In turn, the powder may be used in a variety of contexts.

The invention relates to a method of obtaining vegetable and/or fruit pulp crisp which is easy to eat any time and does not comprise any additive. The invention is a production method of vegetable-fruit pulp crisp, characterized by comprising the process steps of: squeezing fruits-vegetables and thus dewatering the same and obtaining the pulp thereof; adding a concentrated milk product into the obtained pulp; mixing all the contents; shaping the mixture; spreading the shaped products on the tray; freezing the products on the trays; and lyophilization of the frozen products under vacuum.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

This invention refers to a method for freezing food, in particular fruit and vegetables, and a method for drying food, in particular fruit and vegetables, by exposing the food to a negative pressure and removing water from the food while exposed to the negative pressure. The present invention also refers to a device for drying food, in particular fruit and vegetables, comprising a negative pressure chamber, a vacuum pump for generating a negative pressure in the negative pressure chamber, and a liquefier connected to the negative pressure chamber by a closable valve. The present invention provides a method and a device for freezing or drying food, in particular fruit and vegetables, which maintains product properties of the food, such as color, taste and structure, as far as possible and which at the same time is as time-, energy- and cost-saving as possible, by conditioning the food during the methods by applying an electric field and in that the device comprises at least one capacitor for generating an electric field.