The present invention aims to provide a method and an apparatus for producing a lyophilized body, each of which can achieve energy saving, low cost, and a reduction in processing time and can provide a lyophilized body less damaged by a freezing process and a drying process. The present invention relates to a method for lyophilizing a substance using an electromagnetic wave, and the lyophilization method includes freezing the substance under irradiation of at least an electromagnetic wave and reduced-pressure drying the frozen substance under irradiation of at least an electromagnetic wave.

The present invention aims to provide a method and an apparatus for producing a lyophilized body, each of which can achieve energy saving, low cost, and a reduction in processing time and can provide a lyophilized body less damaged by a freezing process and a drying process. The present invention relates to a method for lyophilizing a substance using an electromagnetic wave, and the lyophilization method includes freezing the substance under irradiation of at least an electromagnetic wave and reduced-pressure drying the frozen substance under irradiation of at least an electromagnetic wave.

A radiofrequency heating system and methods for processing agricultural products are provided herein. The method may include positioning an agricultural product between two electrode assemblies of a radiofrequency (RF) circuit, closing the RF circuit, and heating the agricultural product to a threshold temperature in greater than a threshold amount of time.

A radiofrequency heating system and methods for processing agricultural products are provided herein. The method may include positioning an agricultural product between two electrode assemblies of a radiofrequency (RF) circuit, closing the RF circuit, and heating the agricultural product to a threshold temperature in greater than a threshold amount of time.

Carriers suitable for transporting a plurality of articles through a microwave heating zone are provided. Carriers as described herein may include an outer frame and upper and lower support structures vertically spaced from one another to provide a cargo volume into which the articles are loaded. At least a portion of the upper and/or lower support structures may be formed of an electrically conductive material. Additionally, the carrier may include removable article spacing members, such as vertical spacing members and dividers, that can be selectively inserted to adjust the size and/or shaper of the cargo volume. Carriers as described herein may be configured to receive a variety of different articles, including trays and pouches, and the articles may be loaded into the carrier in a nested or overlapping manner.

Carriers suitable for transporting a plurality of articles through a microwave heating zone are provided. Carriers as described herein may include an outer frame and upper and lower support structures vertically spaced from one another to provide a cargo volume into which the articles are loaded. At least a portion of the upper and/or lower support structures may be formed of an electrically conductive material. Additionally, the carrier may include removable article spacing members, such as vertical spacing members and dividers, that can be selectively inserted to adjust the size and/or shaper of the cargo volume. Carriers as described herein may be configured to receive a variety of different articles, including trays and pouches, and the articles may be loaded into the carrier in a nested or overlapping manner.

A method of making a porous, crunchy, dehydrated, vegetable, meat or seafood snack product. A piece of vegetable, such as potato, sweet potato, carrot, beet or parsnip, or a piece of meat or seafood, is frozen, forming ice crystals within the piece of food. The frozen piece is exposed to microwave radiation in a microwave-vacuum dehydrator at a vacuum pressure at which the boiling point of water is above 0 C., causing the frozen piece to thaw and water to evaporate from the thawed piece. The evaporation leaves pores that were formed by the ice crystals within the piece of food, resulting in a porous, crunchy, dehydrated snack product.

Carriers suitable for transporting a plurality of articles through a microwave heating zone are provided. Carriers as described herein may include an outer frame and upper and lower support structures vertically spaced from one another to provide a cargo volume into which the articles are loaded. At least a portion of the upper and/or lower support structures may be formed of an electrically conductive material. Additionally, the carrier may include removable article spacing members, such as vertical spacing members and dividers, that can be selectively inserted to adjust the size and/or shaper of the cargo volume. Carriers as described herein may be configured to receive a variety of different articles, including trays and pouches, and the articles may be loaded into the carrier in a nested or overlapping manner.

A method of reducing a moisture content of brewers' spent grain (BSG) comprising exposing an amount of BSG to infrared radiation.

A method of reducing a moisture content of brewers' spent grain (BSG) comprising exposing an amount of BSG to infrared radiation.