A method of making a porous, dehydrated food product comprises subjecting a food product to pulsed electric field treatment to form pores in the cell membranes of the food product, freezing the treated food product, and exposing the treated frozen food product to microwave radiation in a vacuum chamber at a pressure that is less than atmospheric and at which the boiling point of water is above 0 C., causing the frozen food product to thaw and water to evaporate to produce the porous, dehydrated product. The process is faster than freeze-drying and consumes less energy. The pulsed electric field treatment does not result in structural damage to the product, despite the thawing of the frozen product during the drying process.

A method for preparing cut and frozen vegetables includes washing the vegetables to eliminate any residues of earth or other substances and materials which may have accumulated during the harvest. Next, the vegetables are mechanically treated to isolate the edible part thereof. Subsequently, the vegetables are cut into strips of thickness between 2 mm and 5 mm, and of width between 2 mm and 20 mm, through the use of a cutting device so as to define strips that can have a shape preferably chosen from that of spaghetti, tagliatelle, pappardelle and the like, more generally any long pasta format. Next, the method involves steam-cooking and air-drying the strips. Once the strips have dried, they are divided into portions corresponding to a preset quantity. Finally, such weighed portions are frozen to a temperature between 18 C. and 30 C.

A system for controlling low temperature injury of cold-sensitive fruit vegetables by combining intelligent pre-cooling and segmented controlled atmosphere storage includes a sensor detection module, a data collection module, a wireless communications module, a terminal, and a control system, where the sensor detection module detects carbon dioxide, ethylene, and the temperature and the humidity within a fresh keeping chamber, then data is collected by using the data collection module connected to the sensor detection module, and then varying data is transmitted to the terminal by using the wireless communications module connected to the data collection module; the sensor detection module is connected to the control system; and after the terminal reads data detected by a sensor, an environment parameter is controlled by using the control system.

A process of freezing banana leaves that preserves their appearance, quality, and freshness without compromising their safety. The process has been developed to facilitate the freezing of the banana leaf without altering its composition and making it resistant to transportation without damaging the quality of the food. The process represents a significant step in preserving food safely and efficiently.

The present invention relates to a system and method for preparing frozen coconuts for reliably preserving coconut meat and coconut water inside its own coconut shells. The method comprises drying dehusked coconut, partially freezing the dried dehusked coconut in a chilling unit and freezing the partially frozen dried dehusked coconut in a freezing unit. In one embodiment of the invention, dried dehusked coconut are vacuum sealed and flash frozen to preserve nutrients in a flash freezing unit. The frozen coconuts are stored in frozen storage and have shelf life of over a year. The frozen coconuts, upon thawing, have fresh taste with coconut meat and intact coconut water inside a coconut shell.