A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing the avocado flesh to an atmosphere comprising steam for a predetermined time; wherein the steam is generated at or greater than about atmospheric pressure.

A food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with an air blowing cooler for cooling the food heated by the heating unit; and a conveyor for transferring the food through the heating unit and the cooling unit. The integrated food processing system allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

Plant (1) for producing juice and/or puree starting from a food product of vegetable origin comprising an extraction machine (20) within which a starting food product, at a temperature T0, is subject to an extraction step, in order to obtain an extracted food product and a waste product. The plant (1) furthermore comprises a heat exchange apparatus (40) positioned downstream of the extraction machine (20) configured to heat, or cool, the food product from an inlet temperature up to a predetermined outlet temperature. Furthermore, a deaeration and/or concentration apparatus (30) is provided configured to contain a predetermined quantity of the extracted food product and to maintain the predetermined quantity of the extracted food product at a temperature Tv and ad a predetermined vacuum degree. The plant (1), furthermore, provides a recirculation circuit (50) comprising the extraction machine (20), the heat exchange apparatus (40) and the deaeration and/or concentration apparatus (30) for recirculating a predetermined quantity of heated, or cooled, and deaerated and/or concentrated food product, into the extraction machine (20).

The present invention provides systems and methods for treating agricultural particulates, such as buds, Cannabis buds, herbs, leaves, and the like, with a treatment agent, such as steam, as the agricultural products move forward along a pathway created by a conveyer, in a chamber, enclosed by an aligned ceiling and floor, and oppositely disposed lateral walls. The exposure times to the steam, created by the intervals and lengths in which steam enters the chamber results in the elimination (destruction) and/or neutralization of the pathogens on the agricultural particulates, while the agricultural particulates remain undamaged and active.

An apparatus for steam treating plant fibres is provided, the apparatus comprising: a steam manifold that is adapted to receive steam from a steam source and to distribute steam to a plurality of lances, the lances being configured to deliver steam into the interior volume of a batch of plant fibres; a temperature sensor for sensing a temperature of the batch of plant fibres, and a controller. The controller is configured to receive a signal from the temperature sensor, and to control the supply of steam to the lances to raise the temperature of the plant fibres to a target temperature. A method of steaming plant fibres is also provided.

A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200° F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

An apparatus for steam treating cannabis is provided, the apparatus comprising: a steam manifold (1) that is adapted to receive steam from a steam source and to distribute steam to a plurality of lances, the lances being configured to deliver steam into the interior volume of a batch of cannabis (10); a temperature sensor for sensing a temperature of the batch of cannabis, and a controller. The controller is configured to receive a signal from the temperature sensor (27), and to control the supply of steam to the lances to raise the temperature of the cannabis to a target temperature. A method of steaming cannabis is also provided.

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

A method for the production of tomato concentrate is described, comprising the steps of: chopping the tomato so as to obtain chopped tomato with peels and seeds, subjecting the chopped tomato with peels and seeds to an enzymatic deactivation process, subjecting the chopped tomato with peels and seeds to an extraction process to obtain a tomato juice, subjecting said tomato juice to an evaporation process to obtain a concentrated juice and vapour, using said vapour to heat the chopped tomato with peels and seeds before subjecting it to the extraction process.

A food package comprising a container having a sealed top layer and comprising a fresh, preservative-free food product comprising chickpeas, such as hummus, which includes no preservatives and exhibits a total yeast and mold counts of less than 10 CFU/g at 28 days after production when stored at 2° C. to 8° C. The package includes a headspace between the fresh hummus and the top sealing layer, the headspace comprising a modified atmosphere which is nitrogen rich, such as 70% N.sub.2:30% CO.sub.2.