The present disclosure discloses a high-content buckwheat dried noodle and a preparation method thereof, and belongs to the field of multi-grain flour products processing. The high-content buckwheat dried noodle of the present disclosure includes whole buckwheat flour, high-gluten wheat flour, vital wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine aminotransferase, hemicellulase and phytase. The preparation method include: preprocessing a buckwheat raw material, optimizing a ratio of raw materials to auxiliary materials, and vacuum mixing, improved sheeting process, cutting, hanging, drying, strip shortening, packaging and other techniques and preparing high-content buckwheat dried noodles. By using the enzyme modification technique, the present disclosure improves protein cross-linking, increases soluble dietary fiber content, and biodegrades the anti-nutritional factor phytic acid, thereby effectively improving the utilization rate of nutrients, controlling the generation of post-prandial blood glucose and preventing obesity. Moreover, the high-content buckwheat dried noodle of the present disclosure includes no edible salt in its formula, is a healthy low-salt product which conforms to the concept of modern healthy diet.

Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product. This processed food product is then delivered into a package.

Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product. This processed food product is then delivered into a package.

A packaging apparatus suitable for containing and transporting a specified quantity of bananas or plantains includes a vented box and a plastic bag that includes laser microperforations located in target areas separated from each other by distances greater than their largest dimensions. When the bag is placed within the box, filled with bananas or plantains, and hermetically sealed, the microperforations and box vents allow for limited transmission of gases into and out of the bag to establish a modified atmosphere within the bag, and to allow ethylene ripening of the bananas or plantains. The target areas are located at the top of the bag, and also at the bottom of the bag, so that they are not occluded when the bananas or plantains are placed within the bag with their concave sides facing down.

A packaging apparatus suitable for containing and transporting a specified quantity of bananas or plantains includes a vented box and a plastic bag that includes laser microperforations located in target areas separated from each other by distances greater than their largest dimensions. When the bag is placed within the box, filled with bananas or plantains, and hermetically sealed, the microperforations and box vents allow for limited transmission of gases into and out of the bag to establish a modified atmosphere within the bag, and to allow ethylene ripening of the bananas or plantains. The target areas are located at the top of the bag, and also at the bottom of the bag, so that they are not occluded when the bananas or plantains are placed within the bag with their concave sides facing down.

An improved transport carrier for use in a fluid filled microwave sterilization or pasteurization system includes patterned electrically conductive layers or carriers which extend over or under items to be sterilized or pasteurized and occlude 1 to 30% of the area in the direct path of microwave emissions to the items. When the patterned electrically conductive layers or cages are present, heating of the items to be sterilized or pasteurized is substantially more uniform compared to when there is nothing occluding or otherwise interrupting the direct pathway from the microwave emitters to the items. Enhanced automation is achieved for sterilization or pasteurization systems by configuring the preheating and cooling sections as loading and unloading sections. Furthermore, superior fluid temperature control between the loading, heating, and unloading sections is achieved using double gates or dividers between sections.

An improved transport carrier for use in a fluid filled microwave sterilization or pasteurization system includes patterned electrically conductive layers or carriers which extend over or under items to be sterilized or pasteurized and occlude 1 to 30% of the area in the direct path of microwave emissions to the items. When the patterned electrically conductive layers or cages are present, heating of the items to be sterilized or pasteurized is substantially more uniform compared to when there is nothing occluding or otherwise interrupting the direct pathway from the microwave emitters to the items. Enhanced automation is achieved for sterilization or pasteurization systems by configuring the preheating and cooling sections as loading and unloading sections. Furthermore, superior fluid temperature control between the loading, heating, and unloading sections is achieved using double gates or dividers between sections.

The disclosed technology includes a food system that prepares food based on a user's preferences and environment (e.g., health and diet, tastes, availability of food, costs, location, and what is stored or available for the food preparation system). The food system can store, cool, serve, prepare, juice, recognize with an antenna array, cut, weigh, sanitize, or compost food. The food system can include a robotic arm or water jet for cutting a food item. The disclosed technology improves food consumption for users based on diet and observed behavior (e.g., tracking caloric intake and exercise).

The disclosed technology includes a food system that prepares food based on a user's preferences and environment (e.g., health and diet, tastes, availability of food, costs, location, and what is stored or available for the food preparation system). The food system can store, cool, serve, prepare, juice, recognize with an antenna array, cut, weigh, sanitize, or compost food. The food system can include a robotic arm or water jet for cutting a food item. The disclosed technology improves food consumption for users based on diet and observed behavior (e.g., tracking caloric intake and exercise).

The present invention relates to a processing apparatus, in which a substance is preferably heated, cooked, dried, disinfected and/or pasteurized, sterilized. The present invention further relates to a method to treat a substance with radio-frequency waves.