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.

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.

This application is directed to systems and methods of creating sterilized powdered food product. Specific examples regarding breast milk are described whereby the milk is powderized and placed into a vat before it is passed along to a sterilization chamber in which it is fluidized and sterilized by UV-C light. Once powdered food product has been sufficiently sterilized, it can be loaded into syringes for distribution. Embodiments of the inventive subject matter are designed to maintain nutritional value of the powdered food at levels that were not previously possible, opening new opportunities for storing and distribution of, e.g., donor breast milk.

A method to produce cheese chips provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm.sup.3, the porosity does exceed 40%, and the crunchiness does exceed 4.

A method to produce cheese chips provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm.sup.3, the porosity does exceed 40%, and the crunchiness does exceed 4.

This application is directed to systems and methods of creating sterilized powdered food product. Specific examples regarding breast milk are described whereby the milk is powderized and placed into a vat before it is passed along to a sterilization chamber in which it is fluidized and sterilized by UV-C light. Once powdered food product has been sufficiently sterilized, it can be loaded into syringes for distribution. Embodiments of the inventive subject matter are designed to maintain nutritional value of the powdered food at levels that were not previously possible, opening new opportunities for storing and distribution of, e.g., donor breast milk.

This application is directed to systems and methods of creating sterilized powdered food product. Specific examples regarding breast milk are described whereby the milk is powderized and placed into a vat before it is passed along to a sterilization chamber in which it is fluidized and sterilized by UV-C light. Once powdered food product has been sufficiently sterilized, it can be loaded into syringes for distribution. Embodiments of the inventive subject matter are designed to maintain nutritional value of the powdered food at levels that were not previously possible, opening new opportunities for storing and distribution of, e.g., donor breast milk.

The present invention is a system and method for performing freeze drying of small quantities of a liquid for personal use, wherein a liquid material is disposed within a single-use container, the container is then coupled to a small-scale freeze-drying unit which extracts liquid from the material in the container using a freeze-drying process, and the freeze-dried material is then left in the container and the container is stored until rehydration. The container may be a specialized single-use container that may be used to rehydrate the liquid and then fitted with a delivery device to feed an infant or child.

The present invention is a system and method for performing freeze drying of small quantities of a liquid for personal use, wherein a liquid material is disposed within a single-use container, the container is then coupled to a small-scale freeze-drying unit which extracts liquid from the material in the container using a freeze-drying process, and the freeze-dried material is then left in the container and the container is stored until rehydration. The container may be a specialized single-use container that may be used to rehydrate the liquid and then fitted with a delivery device to feed an infant or child.

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.