The present invention relates to a manufacturing method for dried bulbs and tubers, the method comprising the steps of: punching and perforating the surface of bulbs and tubers with microneedles; placing the perforated bulbs and tubers in a test tube; and freeze-drying the perforated bulbs and tubers placed in the test tube. According to the features of the present invention, the nutritional values of bulbs and tubers can be increased, high-quality products can be provided to a consumer through simple processing, and dried bulbs and tubers having a high restoration rate while having a significantly extended expiration date can be provided.

The present invention relates to a manufacturing method for dried bulbs and tubers, the method comprising the steps of: punching and perforating the surface of bulbs and tubers with microneedles; placing the perforated bulbs and tubers in a test tube; and freeze-drying the perforated bulbs and tubers placed in the test tube. According to the features of the present invention, the nutritional values of bulbs and tubers can be increased, high-quality products can be provided to a consumer through simple processing, and dried bulbs and tubers having a high restoration rate while having a significantly extended expiration date can be provided.

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.

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.

A formulation of powdered sweet lime fruit juice with enhanced real fruit content and stability is provided. Also provided is a process for preparation of stable dried powdered sweet lime fruit juice wherein maximum fruit content with natural nutritional components has been retained.

A method of drying an organic material by microwave-vacuum drying below but close to the triple point of water has been determined to allow more conversion of microwaves to heat than would occur when microwave freeze-drying at lower pressures. The method comprises introducing the organic material into a microwave-vacuum dehydrator, exposing the organic material to microwave radiation in the dehydrator to dry the organic material by sublimation, and maintaining pressure in the dehydrator in the range of 0.5 Torr to 4.5 Torr. The method provides the benefits of reduced drying time, energy requirements and product temperatures, relative to dehydration done at lower vacuum pressures.

A method of drying an organic material by microwave-vacuum drying below but close to the triple point of water has been determined to allow more conversion of microwaves to heat than would occur when microwave freeze-drying at lower pressures. The method comprises introducing the organic material into a microwave-vacuum dehydrator, exposing the organic material to microwave radiation in the dehydrator to dry the organic material by sublimation, and maintaining pressure in the dehydrator in the range of 0.5 Torr to 4.5 Torr. The method provides the benefits of reduced drying time, energy requirements and product temperatures, relative to dehydration done at lower vacuum pressures.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.

A method for producing a fruit or vegetable product, wherein the method consists essentially of (a) infusing a whole or sliced fruit or vegetable with an infusible molecule to between 10 and 55 Brix; (b) pre-drying the whole or sliced fruit or vegetable at a temperature between 80 C. and 120 C. to produce a pre-dried fruit or vegetable; (c) exposing the pre-dried fruit or vegetable to freezing temperatures and to vacuum to a temperature between 1 C. and 40 C. and a pressure between 7.5 mmHg and 0.53 mmHg, thereby partially subliming the fruit or vegetable; (d) puffing the fruit or vegetable under vacuum between 0.1 mmHg and 600 mmHg at a temperature between 40 C. and 110 C.; (e) cooling the fruit or vegetable under vacuum to a temperature between 0 C. and 40 C., to thereby produce the fruit or vegetable product.