The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70 C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70 C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

It is provided i) an amorphous carbohydrate with improved chemical stability and/or physical features, ii) a method for producing an amorphous carbohydrate with improved chemical stability and/or physical features, and iii) a method for improving the chemical stability and/or the physical features of an amorphous carbohydrate.

It is provided i) an amorphous carbohydrate with improved chemical stability and/or physical features, ii) a method for producing an amorphous carbohydrate with improved chemical stability and/or physical features, and iii) a method for improving the chemical stability and/or the physical features of an amorphous carbohydrate.

A food process and resulting product which includes (1) an initial dehydration of, and/or provision of dehydrated ingredients; (2) blending of the dehydrated ingredients sufficiently to form a dry aggregation; (3) oil enhancement of the dry aggregation; (4) rehydration of the ingredients; (5) agglomeration; and (6) final dehydration. The process results in a product that is a more attractive dehydrated product, more attractive and more pleasurable to eat when rehydrated, rehydrates faster, and remains fresh longer.

A food process and resulting product which includes (1) an initial dehydration of, and/or provision of dehydrated ingredients; (2) blending of the dehydrated ingredients sufficiently to form a dry aggregation; (3) oil enhancement of the dry aggregation; (4) rehydration of the ingredients; (5) agglomeration; and (6) final dehydration. The process results in a product that is a more attractive dehydrated product, more attractive and more pleasurable to eat when rehydrated, rehydrates faster, and remains fresh longer.

Technologies for controlling food dehydration in a low-oxygen environment include a control device and an enclosed drying chamber. The control device receives sensor data from environmental sensors disposed within the drying chamber. A concentration of oxygen within the drying chamber is determined based on the received sensor data. The control device controls a valve to selectively feed an amount of a combustible gas to a burner assembly disposed within the drying chamber. The burner assembly is ignited by the control device and a flame is produced. The flame depletes the concentration of oxygen within the drying chamber to an initial oxygen concentration level. The control device controls another valve to feed an amount of non-reactive gas into the drying chamber to flush the drying chamber and further deplete the concentration of oxygen within the drying chamber to a lower oxygen concentration level. Other embodiments are described and claimed.

It is provided i) an amorphous carbohydrate with improved chemical stability and/or physical features, ii) a method for producing an amorphous carbohydrate with improved chemical stability and/or physical features, and iii) a method for improving the chemical stability and/or the physical features of an amorphous carbohydrate.

Technologies for controlling food dehydration in a low-oxygen environment include a control device and an enclosed drying chamber. The control device receives sensor data from environmental sensors disposed within the drying chamber. A concentration of oxygen within the drying chamber is determined based on the received sensor data. The control device controls a valve to selectively feed an amount of a combustible gas to a burner assembly disposed within the drying chamber. The burner assembly is ignited by the control device and a flame is produced. The flame depletes the concentration of oxygen within the drying chamber to an initial oxygen concentration level. The control device controls another valve to feed an amount of non-reactive gas into the drying chamber to flush the drying chamber and further deplete the concentration of oxygen within the drying chamber to a lower oxygen concentration level. Other embodiments are described and claimed.