The present invention relates to a red lentil flour, a food composition comprising it, a method of pasta making, and a pasta obtainable from said method, and its use in the food field.

A method for preventing crystal maltitol from caking in storage, comprising: detecting a temperature and a humidity of a dried crystal maltitol on-line in real time, an on-line temperature and humidity meter being configured to set a sieving and packaging treatment condition, a redrying treatment condition, and an aging treatment condition; performing a sieving and packaging treatment on the crystal maltitol whose temperature and humidity satisfy the sieving and packaging treatment condition, performing a redrying treatment or an aging treatment on the crystal maltitol whose temperature and humidity satisfy the redrying treatment condition or the aging treatment condition; detecting a temperature and a humidity of the crystal maltitol after the redrying treatment or the aging treatment, and performing the sieving and packaging treatment on the crystal maltitol whose temperature and humidity satisfy the sieving and packaging treatment condition, or else continuing with the redrying treatment or the aging treatment.

The present invention provides improved apparatus and methods for the monitoring and control of apparatus designed to remove moisture from an initially wet product, such as a continuous dryer (14). The net rate of water removal from the wet product (16) is determined during drying thereof, preferably on a real-time basis. A control assembly (20) is operatively coupled with the dryer (14) and includes sensors (24, 26, 28, 34), which are operatively coupled with a digital controller (38). The controller (38) has a PID controller operable to continuously determine the average net rate of water removal from the product (16).

A moisture removal system having a crop drying enclosure for holding a crop product to be dried. A closed loop air circulation system is provided which includes a moisture removal enclosure for removing moisture from circulating air along with air ducting operatively connecting the moisture removal enclosure to the crop drying enclosure air inlet to form a closed loop moisture removal air system. A heat pump system, including a compressor, a first heat exchanger capable of operation as a condenser, along with two additional heat exchangers, each capable of operating as either a condenser or evaporator are positioned within the moisture removal enclosure, to remove excess moisture from the circulating air without the addition or extraction of heat from the ambient air temperature.

Provided is a simple method for drying food and a drying device that can maintain color, scent, and flavor of the food without deteriorating original nutrition value of the food and prevent deterioration of the food due to reproduction of bacteria and food produced by such a method and a device with respect to agricultural product such as grains, beans, potatoes, vegetables, mountain vegetables, mushrooms, nuts, fruits, and herbs or marine product such as seaweeds and seafood. Food of agricultural product or marine product is placed in a dry warehouse for drying the food, upper gas and lower gas in the dry warehouse are circulated by a duct fan provided to the side in the dry warehouse, and the food is dehumidified and dried under the atmospheric pressure and at the temperature of 60 C. or lower and the relative humidity of 60% or less to obtain dried food.

A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness.

The heat recovery system includes an oven having a treatment air with a treatment air temperature and a treatment air dew point temperature to treat a product or product in process. A zone outlet exhaust waste treatment air following the treatment of the product. A preheating zone includes a preheating inlet for the introduction of preheating air having a preheating air temperature and a preheating air dew point temperature to preheat the product. A transfer duct extends between the zone outlet of the oven and the preheating zone to transfer a portion of waste treatment air from the oven to the preheating zone to create the preheating air to preheat additional product. The preheating air preheats the product in the preheating zone to a product temperature that is at least equal to the treatment air dew point temperature to eliminate surface condensation on the product during treatment in the oven.

The present example embodiments relate to food preparation devices using natural flowing and/or fan driven circulating air, and details for the construction thereof. Example embodiments are shown, which may be reduced in size and volume by the user. Example embodiments are shown which utilize natural convection airflow. Example embodiments are also shown which utilize fan driven air which flows in alternating directions.

An apparatus for drying foodstuffs involves a pallet supporting a stack of containers containing the foodstuffs. The pallet has a perimeter on which the stack of containers is sealingly supportable. The top of the pallet has at least one aperture to permit air flow therethrough, and the top, bottom and sides of the pallet define a ventilation duct for receiving air through the top of the pallet. A low pressure plenum in fluid communication and sealingly engaged with the ventilation duct draws air down vertically through the foodstuffs through the top of the pallet and out of the ventilation duct into the plenum. A drying installation involves the apparatus in a climate controlled room. A method of processing foodstuffs involves controlling temperature, relative humidity or both temperature and relative humidity of air in the room and drawing the air in the room vertically down past the foodstuffs until the foodstuffs are processed. The apparatus, installation and method are particularly useful for drying grapes by an Appassimento drying method.

A method for manufacturing steamed sweet potatoes, includes: a first step of preparing a sweet potato, a second step of peeling the washed sweet potato, a third step of forming the peeled sweet potato into a cube shape, a fourth step of drying the formed sweet potato at a temperature of 15 to 25 C., and a fifth step of putting the dried sweet potato in a retort and heating it, wherein, one of the sweet potato varieties Sodammi, Beniharuka, or Hofungmi is selected for this method.