A dehydrating apparatus suitable for dehydrating food and other biomass products comprises a dehydrating chamber, a vacuum assembly, a magnetron assembly, an infrared heating assembly, a heated air circulation assembly, and a controller. The magnetron assembly is electromagnetically coupled to the dehydrating chamber and is operable to transmit microwave energy into the dehydrating chamber. The vacuum assembly is fluidly coupled to the dehydrating chamber and is operable to reduce the air pressure within the dehydrating chamber. The infrared heating assembly is thermally coupled to the dehydrating chamber and is operable to radiate infrared energy into the dehydrating chamber. The heated air circulation assembly is fluidly coupled to the dehydrating chamber and is operable to circulate heated air within the dehydrating chamber. The controller is communicative with and programmed to operate the magnetron assembly, vacuum assembly, infrared heating assembly and heated air circulation assembly to first reduce pressure within the chamber, then simultaneously transmit microwave energy, radiate infrared energy, and circulate heated air inside the dehydrating chamber upon specific dried product drying procedure.

A dehydrating apparatus suitable for dehydrating food and other biomass products comprises a dehydrating chamber, a vacuum assembly, a magnetron assembly, an infrared heating assembly, a heated air circulation assembly, and a controller. The magnetron assembly is electromagnetically coupled to the dehydrating chamber and is operable to transmit microwave energy into the dehydrating chamber. The vacuum assembly is fluidly coupled to the dehydrating chamber and is operable to reduce the air pressure within the dehydrating chamber. The infrared heating assembly is thermally coupled to the dehydrating chamber and is operable to radiate infrared energy into the dehydrating chamber. The heated air circulation assembly is fluidly coupled to the dehydrating chamber and is operable to circulate heated air within the dehydrating chamber. The controller is communicative with and programmed to operate the magnetron assembly, vacuum assembly, infrared heating assembly and heated air circulation assembly to first reduce pressure within the chamber, then simultaneously transmit microwave energy, radiate infrared energy, and circulate heated air inside the dehydrating chamber upon specific dried product drying procedure.

An apparatus and method for providing a simpler and more robust mechanism for transporting materials to be dried through a vacuum microwave chamber in rotating containers. The apparatus (20) has a vacuum chamber (22), an input end (26) to introduce a container (24) into the chamber, and a discharge end (28) to remove the container. The container has spur gear teeth (60) extending along its outer circumferential surface. The apparatus has a single roller (42) having spur gear teeth (46) extending along its outer circumferential surface. The spur gear teeth of the roller mesh with the spur gear teeth of the container such that rotation of the roller about its longitudinal axis rotates the container. The apparatus also includes means for holding the container on the roller, means for moving the container through the chamber, a microwave generator 76 arranged for transmission of microwave radiation from the generator into the chamber, and means for reducing pressure inside the chamber.

An apparatus and method for providing a simpler and more robust mechanism for transporting materials to be dried through a vacuum microwave chamber in rotating containers. The apparatus (20) has a vacuum chamber (22), an input end (26) to introduce a container (24) into the chamber, and a discharge end (28) to remove the container. The container has spur gear teeth (60) extending along its outer circumferential surface. The apparatus has a single roller (42) having spur gear teeth (46) extending along its outer circumferential surface. The spur gear teeth of the roller mesh with the spur gear teeth of the container such that rotation of the roller about its longitudinal axis rotates the container. The apparatus also includes means for holding the container on the roller, means for moving the container through the chamber, a microwave generator 76 arranged for transmission of microwave radiation from the generator into the chamber, and means for reducing pressure inside the chamber.

A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.

A process for making a shelf-stable food, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. A block of tofu or wheat gluten is first frozen so as to cause the formation of ice crystals that form cavities within the block. The frozen block is then thawed, cut into smaller pieces and drained of excess water. The thawed pieces are dried in a microwave-vacuum dehydrator to produce a crunchy food product.

A system for processing food additive material is disclosed that includes at least one microwave generator, at least one microwave guide operatively connecting the at least one microwave generator to at least a first conveyor unit. The first conveyor unit is provided in a first housing that includes at least one opening configured to receive microwave energy via a first microwave guide and the first conveyor unit is configured to receive and process a quantity of food additive material, which includes heating the food additive material to a first temperature by applying microwave energy to the food additive material within the first housing.

Tray assemblies and methods of their use to dry products with sunlight. Such a tray assembly includes at least a first base having four side walls, a bottom wall, legs configured to support the bottom wall above the surface when resting thereon, side wall holes in the side walls, and bottom wall holes in the bottom wall. A cover is releasably coupled to the base to define an enclosure between the cover, the side walls, and the bottom wall. At least one window is provided in the cover to allow infrared radiation to pass therethrough that is absorbed by interior surfaces of the base to cause an increase in a temperature within the enclosure sufficient to increase a rate of drying products located within the enclosure.

Tray assemblies and methods of their use to dry products with sunlight. Such a tray assembly includes at least a first base having four side walls, a bottom wall, legs configured to support the bottom wall above the surface when resting thereon, side wall holes in the side walls, and bottom wall holes in the bottom wall. A cover is releasably coupled to the base to define an enclosure between the cover, the side walls, and the bottom wall. At least one window is provided in the cover to allow infrared radiation to pass therethrough that is absorbed by interior surfaces of the base to cause an increase in a temperature within the enclosure sufficient to increase a rate of drying products located within the enclosure.

The purpose of the present invention is to provide a konjak gel with a shrimp-like texture, a shrimp-like food using the konjak gel, and a dried, shrimp-like food that has a shrimp-like texture and can be easily reconstituted using, for instance, hot water. This solution involves a porous structure-containing konjak gel including the following features (A) to (G): (A) a glucomannan content of 3.5 to 12 wt %; (B) a moisture content of 70 to 90 wt %; (C) a gel long side of 7 to 20 mm; (D) a gel thickness of 0.5 to 1.5 mm; (E) a porosity of 9 to 17% as measured for pores of 100 μm.sup.2 or larger in a gel cross section; (F) a largest pore porosity of 3 to 6% in the gel cross section; and (G) the gel having undergone freeze denaturation. The problem is also solved by a method for producing a shrimp-like food containing the konjac gel and a substrate made of glucomannan, or a shrimp-like, vacuum-freeze-dried food containing the konjac gel and a substrate containing a pulverized konjak gel material or a substrate containing a puffing agent.