The present invention describes an apparatus or system for extending shelf life of biological soft tissue, the apparatus includes a holding means; means for introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; means for rinsing and means for extended cold storage intended for preservation. Moreover, the present invention also relates to a method for extending shelf life of biological soft tissue, the method includes the steps of introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; and extended cold storing of the biological soft tissue intended for preservation of the same; and wherein the method also includes rinsing the biological soft tissue before or after the introducing of one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue.

A method and system for drying food products is disclosed. The system includes an infrared source, an ultrasonic generator, and a hydro conductive dryer. Food products are placed on a moving conveyor belt that cycles through the system and exposes the food products to infrared and ultrasonic vibration while also transferring thermal energy from heated water to the food products.

The present invention pertains to a selectively automated airflow system that quickly removes built up heat and moisture by introducing processed (temperature and humidity controlled) or ambient air, while removing heat accumulation found on the products and in the surrounding space during processing to provide higher rates of dehydration with lower food structure degradation and better volatile retention. All of this is completed while using less energy during processing than previous systems. The present system includes both asymmetric and symmetric perforations in air ducting that have been created by computer assisted guidance and can be further customized for processing specific agricultural, food and industrial ingredient inputs.

The present invention pertains to a selectively automated airflow system that quickly removes built up heat and moisture by introducing processed (temperature and humidity controlled) or ambient air, while removing heat accumulation found on the products and in the surrounding space during processing to provide higher rates of dehydration with lower food structure degradation and better volatile retention. All of this is completed while using less energy during processing than previous systems. The present system includes both asymmetric and symmetric perforations in air ducting that have been created by computer assisted guidance and can be further customized for processing specific agricultural, food and industrial ingredient inputs.

An apparatus for extracting a vaporizable substance, from a material containing such substance, comprises an irradiation chamber for irradiating the material with electromagnetic radiation to vaporize the substance. The substance may comprise water and the material is dehydrated. The electromagnetic radiation comprises microwaves. The irradiation is conducted in the near-field range of the electromagnetic radiation. In one aspect, the electromagnetic radiation within the waveguide evanescently couples with the material.

A home appliance is provided for substance processing using microwave. The home appliance comprises a temperature sensor, a microwave generator configured to generate microwave, and a controller coupled to the temperature sensor and the microwave generator. The controller is configured to control an operation of the microwave generator based on a measurement of the temperature sensor for processing the substance.