A microwave vacuum drying apparatus (10) has a vacuum chamber (12) and a rotatable frame (22). The rotatable frame has a front ring (24), a back wall (26), connecting rods (28) extending between the front ring and the back wall. Sealing nuts (96) cover the ends of the front and back end portions of the rods that project through the ring and the back wall. The connecting rods, the front ring, the back wall and the sealing nuts are sealed together without gaps. Trays (30) are removably supported by the connecting rods. The apparatus has a base assembly (44) for rotatably supporting the rotatable frame, and a drive mechanism (34, 36, 40) for rotating the rotatable frame. The base assembly is readily separable into its components and removable from the vacuum chamber, the rotatable frame components are sealed together without gaps, and the drive mechanism is sealed from the interior of the vacuum chamber, so the apparatus can be easily and thoroughly cleaned to a high standard.
F26B 11/12 - Machines or apparatus for drying solid materials or objects with movement which is non-progressive in stationary drums or other mainly-closed receptacles with moving stirring devices
F26B 7/00 - Drying solid materials or objects by processes using a combination of processes not covered by a single one of groups or
A porous, crunchy dried banana food product is made by mixing a ripe banana puree and either ripe or unripe banana flour to form a composition, and exposing the composition to microwave radiation at a pressure less than atmospheric to puff and dry the composition, producing the porous, crunchy dried banana food product. The method enables a food product based on banana puree to be dried to a porous, crunchy snack product by means of microwave vacuum drying without requiring non-banana thickeners.
Methods for drying cannabis in continuous throughput-type and batch-type microwave vacuum drying apparatus. One method uses a vacuum chamber having a plurality of adjacent drying zones. The cannabis is conveyed through each of the zones while exposing it to microwave radiation. Each of the drying zones has a microwave power level different from that of an adjacent drying zone, the microwave power levels of zones varying from each other in a non-linear arrangement from the first zone to the last zone. In a batch method, cannabis is loaded into a vacuum chamber, the pressure is reduced, and the cannabis is irradiated with microwave radiation at a first power level. The surface temperature of the cannabis is measured and when the temperature exceeds a specified temperature for a time period greater than a first time period, the power level is reduced to a lower power level for a second time period. The methods of drying maximize the retention of terpenes in the cannabis.
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
F26B 15/14 - Machines or apparatus for drying objects with progressive movementMachines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound the lines being all horizontal or slightly inclined the objects or batches of materials being carried by trays or racks
A porous, crunchy dried banana food product is made by mixing a ripe banana puree and either ripe or unripe banana flour to form a composition, and exposing the composition to microwave radiation at a pressure less than atmospheric to puff and dry the composition, producing the porous, crunchy dried banana food product. The method enables a food product based on banana puree to be dried to a porous, crunchy snack product by means of microwave vacuum drying without requiring non-banana thickeners.
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A23P 30/32 - Puffing or expanding by pressure release, e.g. explosion puffingPuffing or expanding by vacuum treatment
Methods for drying cannabis in continuous throughput-type and batch-type microwave vacuum drying apparatus. One method uses a vacuum chamber having a plurality of adjacent drying zones. The cannabis is conveyed through each of the zones while exposing it to microwave radiation. Each of the drying zones has a microwave power level different from that of an adjacent drying zone, the microwave power levels of zones varying from each other in a non-linear arrangement from the first zone to the last zone. In a batch method, cannabis is loaded into a vacuum chamber, the pressure is reduced, and the cannabis is irradiated with microwave radiation at a first power level. The surface temperature of the cannabis is measured and when the temperature exceeds a specified temperature for a time period greater than a first time period, the power level is reduced to a lower power level for a second time period. The methods of drying maximize the retention of terpenes in the cannabis.
F26B 23/08 - Heating arrangements using electric heating inductive heatingHeating arrangements using electric heating capacitative heatingHeating arrangements using electric heating microwave heating
F26B 25/22 - Controlling the drying process in dependence on liquid content of solid materials or objects
7.
Vacuum chamber apparatus with single roller for rotating container
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.
A23B 2/94 - Thin-layer drying, drum drying or roller drying
A23B 2/97 - Preservation of foods or foodstuffs, in general by drying or kilningSubsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
F26B 11/02 - Machines or apparatus for drying solid materials or objects with movement which is non-progressive in moving drums or other mainly-closed receptacles
F26B 11/04 - Machines or apparatus for drying solid materials or objects with movement which is non-progressive in moving drums or other mainly-closed receptacles rotating about a horizontal or slightly-inclined axis
F26B 25/00 - Details of general application not covered by group or
F26B 25/02 - Applications of driving mechanisms, not covered by another subclass
8.
VACUUM MICROWAVE DRYING OF HIGH SUGAR CONTENT LIQUIDS
A method of drying high sugar content food products such as honey and molasses in a vacuum microwave chamber. The method comprises loading the food product into the vacuum chamber, and exposing the food product to a vacuum pressure in the range of 45 to 250 Torr (60 to 333 mbar) in the vacuum chamber while irradiating the food product with microwave radiation. This dries the food product and forms a porous structure. The method minimizes or prevents foaming and dries the product at a temperature that prevents burning, while reducing the moisture content to a very low level.
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
9.
Condensate separator system for vacuum microwave dehydrators
This invention was designed to condense, separate and collect volatile compounds from the vapor steam as they exit the dehydrator. Bulk condensate is allowed to accumulate and separate in a separator vessel under vacuum. The undesirable water phase condensate is periodically drained into a water vessel, which is also held under vacuum instead of atmospheric pressure to avoid agitation and mixing of the contents of the separator vessel arising from purging the separator vessel to atmosphere. The separated and desirable oily condensates can then be easily recovered from the separator vessel.
C02F 1/40 - Devices for separating or removing fatty or oily substances or similar floating material
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
F26B 25/00 - Details of general application not covered by group or
A method of making a porous, dehydrated vegetable product comprises increasing the rigidity of a surface layer of a vegetable by heat treating the vegetable, freezing the heat-treated vegetable to form ice crystals in it and exposing the frozen vegetable to microwave radiation in a vacuum microwave dehydrator at a pressure that is less than atmospheric and at which the boiling point of water is above 0°C. This causes the frozen vegetable to thaw and water to evaporate, leaving pores formed by the ice crystals, to produce the porous, dehydrated vegetable product. Subjecting vegetables to certain kinds of brief heat treatment prior to drying rigidifies their surface layer and, when combined with a drying process that includes freezing the heat-treated vegetable and vacuum microwave drying it under certain conditions, results in a product with an open and porous structure and a soft, crispy texture. The dried vegetable products are suitable as snack foods, superior to dried vegetable products that are made by freeze-drying or vacuum microwave drying without the step of rigidifying the surface layer.
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.
F26B 11/04 - Machines or apparatus for drying solid materials or objects with movement which is non-progressive in moving drums or other mainly-closed receptacles rotating about a horizontal or slightly-inclined axis
A23L 3/40 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
F26B 25/02 - Applications of driving mechanisms, not covered by another subclass
F26B 7/00 - Drying solid materials or objects by processes using a combination of processes not covered by a single one of groups or
12.
VACUUM MICROWAVE DRYING OF HIGH SUGAR CONTENT LIQUIDS
A method of drying high sugar content food products such as honey and molasses in a vacuum microwave chamber. The method comprises loading the food product into the vacuum chamber, and exposing the food product to a vacuum pressure in the range of 45 to 250 Torr (60 to 333 mbar) in the vacuum chamber while irradiating the food product with microwave radiation. This dries the food product and forms a porous structure. The method minimizes or prevents foaming and dries the product at a temperature that prevents burning, while reducing the moisture content to a very low level.
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A vacuum microwave drying apparatus (10) has a pasteurization zone (78) and a drying zone (80), for continuous throughput of an organic material. The microwave power level is increased within the pasteurization zone and the pressure is increased in the vacuum chamber (12) from a relatively lower to a relatively higher vacuum pressure. A control apparatus (82) is arranged such that the increase in microwave power level and the increase in vacuum pressure occur at the same time, repeatedly, during the residence time in the vacuum chamber. The combination of increased microwave power level in the pasteurization zone and the higher vacuum pressure result in a temperature that is effective for pasteurization. The invention permits both drying and pasteurization to be done in a single vacuum chamber in a continuous throughput process.
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23L 3/40 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A61L 11/00 - Disinfection or sterilising methods specially adapted for refuse
F26B 15/00 - Machines or apparatus for drying objects with progressive movementMachines or apparatus with progressive movement for drying batches of material in compact form
F26B 25/00 - Details of general application not covered by group or
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 7/00 - Drying solid materials or objects by processes using a combination of processes not covered by a single one of groups or
39 - Transport, packaging, storage and travel services
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
(1) Packaging of articles to the order and specification of others
(2) Food processing, namely food dehydrating services; providing food processing services to others, namely food dehydrating services using vacuum microwave technology and food dehydrating services using pulse electric field
A method of drying and pasteurizing food and pharmaceutical products in a vacuum microwave chamber (40), in which a relatively lower vacuum pressure step (14) is used for dehydration and a relatively higher vacuum pressure step (18) is used for pasteurization. The higher vacuum pressure is selected to provide a temperature in the vacuum microwave chamber that is effective for pasteurization. One or more pasteurization steps and drying steps can be used in the method. The invention permits both drying and pasteurization to be done in a single vacuum chamber in a continuous throughput process by controlling the vacuum pressure, and therefore product temperature, during each step.
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A23B 7/015 - Preserving by irradiation or electric treatment without heating effect
A23L 3/40 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
A method and apparatus for pasteurizing and drying cannabis plant materials using a microwave-vacuum chamber. The pasteurizing and drying are carried out with no use of ionizing radiation and with rapid drying. Pasteurization is done at a temperature and for a time period that are sufficient to reduce microorganisms to an acceptably low level, while not significantly reducing the psychoactive compounds in the material. In the process, the pressure inside a vacuum chamber is reduced to a first pressure less than atmospheric. The material is maintained in the vacuum chamber at the first pressure at a pasteurizing temperature while irradiating the material with microwave radiation. The pressure is then reduced to a second pressure lower than the first pressure and the material is maintained in the vacuum chamber at the second pressure for a time period at a dehydrating temperature lower than the pasteurizing temperature while irradiating the material with microwave radiation. The pasteurizing and dehydrating steps can be done in the reverse order.
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
F26B 17/04 - Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materialsMachines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts propelling the materials over stationary surfaces the belts being all horizontal or slightly inclined
A continuous-throughput vacuum chamber apparatus (20), in which the organic material to be treated in the vacuum chamber (34) is carried directly on the conveyor belt (54), has a cleaning station (86) for cleaning the conveyor belt as the belt moves. The cleaning station is external to the vacuum chamber, avoiding contamination of the vacuum chamber by removed material residues or cleaning preparations, and permitting a more thorough cleaning than if the cleaning station were inside the chamber. The invention reduces the need to shut down the vacuum chamber apparatus for cleaning and also makes it possible to monitor the status of contamination of the conveyor belt from the outside of the vacuum chamber. The apparatus (20) may be a vacuum microwave dehydrator.
A method and apparatus for pasteurizing and drying marijuana plant materials using a microwave-vacuum chamber. The pasteurizing and drying are carried out with no use of ionizing radiation and with rapid drying. Pasteurization is done at a temperature and for a time period that are sufficient to reduce microorganisms to an acceptably low level, while not significantly reducing the psychoactive compounds in the material. In the process, the pressure inside a vacuum chamber is reduced to a first pressure less than atmospheric. The material is maintained in the vacuum chamber at the first pressure at a pasteurizing temperature while irradiating the material with microwave radiation. The pressure is then reduced to a second pressure lower than the first pressure and the material is maintained in the vacuum chamber at the second pressure for a time period at a dehydrating temperature lower than the pasteurizing temperature while irradiating the material with microwave radiation. The pasteurizing and dehydrating steps can be done in the reverse order.
A61L 2/02 - Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lensesAccessories therefor using physical phenomena
F26B 17/02 - Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materialsMachines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts propelling the materials over stationary surfaces
F26B 7/00 - Drying solid materials or objects by processes using a combination of processes not covered by a single one of groups or
A23B 7/015 - Preserving by irradiation or electric treatment without heating effect
A61K 31/352 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline
A method of drying an organic material by microwave-vacuum drying below but close to the triple point of water has been determined to allow more conversion of microwaves to heat than would occur when microwave freeze-drying at lower pressures. The method comprises introducing the organic material into a microwave-vacuum dehydrator, exposing the organic material to microwave radiation in the dehydrator to dry the organic material by sublimation, and maintaining pressure in the dehydrator in the range of 0.5 Torr to 4.5 Torr. The method provides the benefits of reduced drying time, energy requirements and product temperatures, relative to dehydration done at lower vacuum pressures.
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/06 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
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.
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
An apparatus and method for dehydrating biological materials, such as vaccines and microorganism cultures, in which the materials are dehydrated in an evacuated container which is in a microwave waveguide that is open to the atmosphere. The apparatus comprises means for freezing the container of biological material, a microwave generator, a waveguide, means for introducing the container into the waveguide, means for applying a vacuum to the container and means for removing the dehydrated material from the waveguide. In the method of the invention, the container of biological material is put in a microwave waveguide open to the atmosphere, a vacuum is applied to the container, the material is frozen and is radiated to dehydrate it. The dehydrated material is then removed from the waveguide.
F26B 3/34 - Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried by using electrical effects
C12N 13/00 - Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
C12M 1/00 - Apparatus for enzymology or microbiology
C12N 1/04 - Preserving or maintaining viable microorganisms
C12N 9/96 - Stabilising an enzyme by forming an adduct or a compositionForming enzyme conjugates
F26B 5/06 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
F26B 25/00 - Details of general application not covered by group or
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.
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A process for making a shelf-stable, dehydrated, crunchy, fried potato product, not requiring preservatives or refrigeration and in a form that is convenient for use as a snack food. In one embodiment, a potato is cut into slices, fried in oil to lower its moisture content, and the fried potato slices are dehydrated in a microwave-vacuum dehydrator to produce a dehydrated French fry having the aroma, appearance and flavor of fresh French fries. The process also makes dehydrated, crunchy, fried potato snack products in the form of patties and the like.
A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
24.
METHOD OF MAKING A PUFFED, DEHYDRATED FOOD PRODUCT
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a pressure less than atmospheric to puff and dry the dough pieces, producing the puffed, dehydrated food product. The ingredients may include tomato paste, yogurt, fruit or fruit juice concentrate, fruit puree, vegetable puree, vegetable puree concentrate, coffee, and concentrated soup. The dough may be formed in the absence of starch hydrolysates. The method produces dehydrated food products which incorporate a variety of food ingredients in a matrix that has a puffed, crispy structure.
An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 17/04 - Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materialsMachines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts propelling the materials over stationary surfaces the belts being all horizontal or slightly inclined
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A23N 12/08 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 17/04 - Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materialsMachines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts propelling the materials over stationary surfaces the belts being all horizontal or slightly inclined
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A23N 12/08 - Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
dehydration preservation services used in the dehydration of food products, namely, fruits, vegetables, meat and fish, bulk liquids, namely, concentrates, juices and enzymes and pharmaceuticals, namely, vaccines and monoclonal antibodies
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
(1) The provision of dehydration technology, namely dehydrating of cannabis, pharmaceutical preparations and medicines, namely vaccines and monoclonal antibodies, enzymes, and food products, namely fruits, vegetables, meat, and fish, and bulk liquids, namely concentrates and juices
An apparatus and method for microwave vacuum-drying of organic materials such as food products. The dehydration apparatus (10) has a vacuum chamber (12) with a loading module (14) at one end and a discharge module (22) at the other. The vacuum chamber has access doors (80) spaced between the input end (16) and the discharge end (24) which provide operator and maintenance access. Microwave generators (86) are mounted on each access door and arranged to radiate through a microwave chamber and microwave-transparent window on the access door into the vacuum chamber. The waveguides on a respective access door are oriented to minimize microwave interference between the magnetrons on that door. A conveyor (60) in the vacuum chamber moves the organic material (96) on trays (18) through the vacuum chamber.
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
H05B 6/78 - Arrangements for continuous movement of material
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.
A23J 1/12 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
A23P 10/00 - Shaping or working of foodstuffs characterised by the products
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dehydrated food, namely, medicinal herbs Dehydrated food, namely, snacks comprised of processed cheese, fruits, stone fruits, vegetables, coconut, avocado, meats, fish, fish roe, shellfish, yogurt, milk powder and milk products excluding ice cream, ice milk, and frozen yogurt, mushrooms, legumes, and pulses; condiments in the nature of pickles and processed olives Dehydrated food, namely, culinary herbs, processed grains, and condiments in the nature of horseradish
An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
A23L 3/34 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 17/04 - Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materialsMachines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts propelling the materials over stationary surfaces the belts being all horizontal or slightly inclined
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
An apparatus and method for microwave vacuum-drying of organic materials such as food products. The dehydration apparatus (10) has a vacuum chamber (12) with a loading module (14) at one end and a discharge module (22) at the other. The vacuum chamber has access doors (80) spaced between the input end (16) and the discharge end (24) which provide operator and maintenance access. Microwave generators (86) are mounted on each access door and arranged to radiate through a microwave chamber and microwave-transparent window on the access door into the vacuum chamber. The waveguides on a respective access door are oriented to minimize microwave interference between the magnetrons on that door. A conveyor (60) in the vacuum chamber moves the organic material (96) on trays (18) through the vacuum chamber.
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
An apparatus and method for microwave vacuum-drying of organic materials such as food products. The dehydration apparatus (20) has a vacuum chamber (24) with an input module (28) at one end and a discharge module (32) at the other. The vacuum chamber has access doors (80) spaced between the input end (30) and the discharge end (34) which provide operator and maintenance access. Microwave generators (86) are mounted on each access door and arranged to radiate through a microwave chamber and microwave-transparent window on the access door into the vacuum chamber. A pair of rollers (60) in the vacuum chamber rotates the container of organic material (112) about a horizontal axis, and a chain drive (64) pulls the containers along the rollers through the vacuum chamber.
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
An apparatus and method for microwave vacuum-drying of organic materials such as food products. The dehydration apparatus (20) has a vacuum chamber (24) with an input module (28) at one end and a discharge module (32) at the other. The vacuum chamber has access doors (80) spaced between the input end (30) and the discharge end (34) which provide operator and maintenance access. Microwave generators (86) are mounted on each access door and arranged to radiate through a microwave chamber and microwave-transparent window on the access door into the vacuum chamber. A pair of rollers (60) in the vacuum chamber rotates the container of organic material (1 12) about a horizontal axis, and a chain drive (64) pulls the containers along the rollers through the vacuum chamber.
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 13/02 - Machines or apparatus for drying fabrics, fibres, yarns, or other materials in long lengths, with progressive movement with movement in a straight line
An apparatus (20) for dehydrating organic material in batches has a processing unit (22) having a microwave-vacuum chamber (34), an input module (28) and an output module (30), with a conveyor (54) for moving the material through the chamber on a microwave-transparent window. A material reservoir (68) is arranged to receive the material exiting the output module. A conveyor (78) external to the vacuum chamber conveys material that exits the reservoir to the input module. The vacuum chamber (34), reservoir (68) and external conveyor (78) are in fluid communication to operate at a common, reduced pressure. The organic material passes through the vacuum chamber multiple times to equilibrate and dry to the desired degree.
B01D 43/00 - Separating particles from liquids, or liquids from solids, otherwise than by sedimentation or filtration
A23L 3/40 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
A61K 9/00 - Medicinal preparations characterised by special physical form
B01J 19/12 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor employing electromagnetic waves
C12M 1/42 - Apparatus for the treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic wave
C12N 9/00 - Enzymes, e.g. ligases (6.)ProenzymesCompositions thereofProcesses for preparing, activating, inhibiting, separating, or purifying enzymes
C12N 13/00 - Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves
An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
F26B 17/04 - Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts carrying the materialsMachines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by belts propelling the materials over stationary surfaces the belts being all horizontal or slightly inclined
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
(1) The provision of dehydration technology namely, a stainless steel chamber, a vacuum pump and a mircowave generator with waveguides, used in the dehydration of food products, namely, fruits, vegetables, meat and fish, bulk liquids, namely, concentrates, juices and enzymes and pharmaceuticals, namely vaccines and monoclonal antibodies.
43.
Apparatus and method for dehydrating biological materials with freezing and microwaving
An apparatus and method for dehydrating biological materials, such as vaccines and microorganism cultures, in which the materials are dehydrated in an evacuated container which is in a microwave waveguide that is open to the atmosphere. The apparatus comprises means for freezing the container of biological material, a microwave generator, a waveguide, means for introducing the container into the waveguide, means for applying a vacuum to the container and means for removing the dehydrated material from the waveguide. In the method of the invention, the container of biological material is put in a microwave waveguide open to the atmosphere, a vacuum is applied to the container, the material is frozen and is radiated to dehydrate it. The dehydrated material is then removed from the waveguide.
F26B 5/06 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
F26B 3/34 - Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried by using electrical effects
C12N 13/00 - Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
C12M 1/00 - Apparatus for enzymology or microbiology
C12N 1/04 - Preserving or maintaining viable microorganisms
C12N 9/96 - Stabilising an enzyme by forming an adduct or a compositionForming enzyme conjugates
F26B 25/00 - Details of general application not covered by group or
An apparatus 20 for microwave vacuum-drying organic materials such as foods and bioactives has a plurality of microwave generators 50 actuated so as to cause interference between their respective microwave streams and evenly distribute the microwave energy across the vacuum chamber 34. The microwave-transparent window 36 in the chamber is arranged so the organic material to be dried is moved across it on a conveyor belt 60 and the microwave energy passing into the chamber 34 immediately encounters the organic materials, thus attenuating the energy and reducing arcing.
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
F26B 15/18 - Machines or apparatus for drying objects with progressive movementMachines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound the lines being all horizontal or slightly inclined the objects or batches of materials being carried by endless belts
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Dehydrated food and food ingredients, namely, fruits, vegetables, meats, seafood, and nuts produced using vacuum microwave technology.
(2) Dehydrated food and food ingredients, namely, cereal produced using vacuum microwave technology.
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
Electric dehydrators used for the dehydration of fruits, vegetables and other food products, namely, a series of stainless steel chambers with attached microwave generators and a vacuum pump dehydration of fruits, vegetables and other food products using vacuum microwave technology
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
(1) Apparatus used for the dehydration of fruits, vegetables and other food products, namely, a series of stainless steel chambers with attached microwave generators and a vacuum pump. (1) Dehydration of fruits, vegetables and other food products using vacuum microwave technology.
48.
APPARATUS AND METHOD FOR DEHYDRATING BIOLOGICAL MATERIALS
An apparatus and method for microwave vacuum-drying of temperature- sensitive biological materials on a continuous flow-through basis, in which the materials are frozen, ground to frozen particles, dehydrated to a powder, and the powder collected. The apparatus (10) has a microwave generator (12) and waveguide (14), a freezing chamber (46) with a grinder (52), a rotatable dehydration chamber (18) in or adjacent to the waveguide, and a powder collector (82) to receive the powdered biological material. The apparatus operates under reduced pressure provided by a vacuum system (92) coupled to the powder collector (82).
C12M 1/42 - Apparatus for the treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic wave
B01J 19/12 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor employing electromagnetic waves
C07K 1/00 - General processes for the preparation of peptides
C12M 1/00 - Apparatus for enzymology or microbiology
C12N 1/04 - Preserving or maintaining viable microorganisms
C12N 13/00 - Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves
C12N 9/98 - Preparation of granular or free-flowing enzyme compositions
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
49.
Apparatus and method for microwave vacuum-drying of organic materials
An apparatus and method for microwave vacuum-drying of organic materials, such as food products. The apparatus has a microwave vacuum chamber 20, a loading module 36 to load containers 38 of the organic material into the vacuum chamber, a rotatable cylindrical cage 64 in the vacuum chamber for rotating the containers, a piston 114 for moving the rotating containers through the vacuum chamber, and means for unloading the containers of dehydrated material from the vacuum chamber. The apparatus may include an equilibration chamber 150 for cooling the dehydrated material under reduced pressure, and a transfer module 42 to transfer the containers from the vacuum chamber to the equilibration chamber. The apparatus has a microwave transparent window 54 for transmission of radiation into the vacuum chamber, and a gas jet 58, 60, 62 for blowing a stream of gas, such as air or nitrogen, into the vacuum chamber adjacent to the window.
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 13/30 - Arrangements of devices using drying processes not involving heating for applying suction, e.g. through perforated rollers
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23B 7/01 - Preserving by heating by irradiation or electric treatment
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A23L 3/3418 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
F26B 15/14 - Machines or apparatus for drying objects with progressive movementMachines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound the lines being all horizontal or slightly inclined the objects or batches of materials being carried by trays or racks
F26B 17/30 - Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rotary or oscillating containersMachines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rotary floors
50.
APPARATUS AND METHOD FOR DEHYDRATING BIOLOGICAL MATERIALS WITH FREEZING AND MICROWAVING
An apparatus and method for dehydrating biological materials, such as vaccines and microorganism cultures, in which the materials are dehydrated in an evacuated container which is in a microwave waveguide that is open to the atmosphere. The apparatus comprises means for freezing the container of biological material, a microwave generator, a waveguide, means for introducing the container into the waveguide, means for applying a vacuum to the container and means for removing the dehydrated material from the waveguide. In the method of the invention, the container of biological material is put in a microwave waveguide open to the atmosphere, a vacuum is applied to the container, the material is frozen and is radiated to dehydrate it. The dehydrated material is then removed from the waveguide.
C12M 1/42 - Apparatus for the treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic wave
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
A61K 9/19 - Particulate form, e.g. powders lyophilised
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
C07K 1/00 - General processes for the preparation of peptides
C12N 1/04 - Preserving or maintaining viable microorganisms
C12N 13/00 - Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves
C12N 9/98 - Preparation of granular or free-flowing enzyme compositions
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Dehydrated food for babies and for medical purposes produced using vacuum microwave technology. Dehydrated food (not included in other classes) produced using vacuum microwave technology. Dehydrated food (not included in other classes) produced using vacuum microwave technology.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Dehydrated food, namely, fruits, vegetables, meats, seafood, and nuts, produced using vacuum microwave technology.
(2) Dehydrated food, namely, cereal, produced using vacuum microwave technology.
53.
APPARATUS AND METHOD FOR MICROWAVE VACUUM-DRYING OF ORGANIC MATERIALS
An apparatus and method for microwave vacuum-drying of organic materials, such as food products. The apparatus has a microwave vacuum chamber 20, a loading module 36 to load containers 38 of the organic material into the vacuum chamber, a rotatable cylindrical cage 64 in the vacuum chamber for rotating the containers, a piston 114 for moving the rotating containers through the vacuum chamber, and means for unloading the containers of dehydrated material from the vacuum chamber. The apparatus may include an equilibration chamber 150 for cooling the dehydrated material under reduced pressure, and a transfer module 42 to transfer the containers from the vacuum chamber to the equilibration chamber. The apparatus has a microwave transparent window 54 for transmission of radiation into the vacuum chamber, and a gas jet 58, 60, 62 for blowing a stream of gas, such as air or nitrogen, into the vacuum chamber adjacent to the window.
A23L 3/54 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
A23B 7/148 - Preserving or ripening with chemicals not covered by group or in the form of gases, e.g. fumigationCompositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
A23L 3/3418 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23B 7/01 - Preserving by heating by irradiation or electric treatment
54.
APPARATUS AND METHOD FOR DEHYDRATING BIOLOGICAL MATERIALS
An apparatus for dehydrating a liquid sample of biological material has a microwave waveguide that is open to the atmosphere. It has a microwave generator, means for introducing a container of the material into the waveguide, means for evacuating the container, means for rotating the container and means for removing the container from the waveguide. It can include means for moving the container through the waveguide and for sealing it. In a dehydration method, a container of the liquid sample is put into the open waveguide, evacuated, rotated at high speed and microwaved. The container of dehydrated material is then removed from the waveguide. The apparatus and method are particularly suitable for dehydrating vaccines.
C07K 1/00 - General processes for the preparation of peptides
C12M 1/00 - Apparatus for enzymology or microbiology
C12N 1/04 - Preserving or maintaining viable microorganisms
F26B 23/08 - Heating arrangements using electric heating inductive heatingHeating arrangements using electric heating capacitative heatingHeating arrangements using electric heating microwave heating
F26B 3/347 - Electromagnetic heating, e.g. induction heating or heating using microwave energy
06 - Common metals and ores; objects made of metal
07 - Machines and machine tools
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
(1) Apparatus used for the low temperature dehydration of live micro-organisms, biologically active compounds, drugs and the production of porous biomaterials, namely, a stainless steel chamber, a vacuum pump and a microwave generator with waveguides. (1) Low-temperature dehydration of live micro-organisms, biologically active compounds, drugs and the production of porous biomaterials.
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
(1) Apparatus used for the low temperature dehydration of live micro-organisms, biologically active compounds, drugs and the production of porous biomaterials, namely, a stainless steel chamber, a vacuum pump and a microwave generator with waveguides (1) Low-temperature dehydration of live micro-organisms, biologically active compounds, drugs and the production of porous biomaterials
(2) Dehydration of pharmaceuticals
A method for producing foams containing biological materials is described. A solid or semi-solid paste is formed by combining biologically active material with a protecting agent in an aqueous solvent. The paste formed is allowed to set, and may optionally then be apportioned into the desired shape. The paste may be frozen to allow formation of ice crystals to act as porogens. Subsequently, the paste is exposed to travelling wave radiant energy under vacuum (t-REV) for drying. This causes the solvent to boil off, leaving dried material containing the biologically active material, the protecting agent, and a relatively low water content. Biologically active materials which can be used include cells, microbial cultures, live attenuated microbes, probiotics, yeasts, enzymes, vaccines, proteins, and any heat-sensitive biological material. By directing energy via a travelling wave through a sample, good control of temperature and process conditions can be achieved. The method provides an alternative to the conventional methods of particulate leaching or freeze drying.
C12N 13/00 - Treatment of microorganisms or enzymes with electrical or wave energy, e.g. magnetism, sonic waves
F26B 5/04 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
C08J 9/28 - Working-up of macromolecular substances to porous or cellular articles or materialsAfter-treatment thereof by elimination of a liquid phase from a macromolecular composition or article, e.g. drying of coagulum
F26B 5/06 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
Electric dehydrators consisting of a stainless steel chamber, vacuum pump, and microwave generator with waveguides, used for the dehydration of fruits, vegetables and other food products
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
(1) Apparatus used for the dehydration of fruits, vegetables and other food products, namely, a stainless steel chamber, a vacuum pump and a microwave generator with waveguides (1) Dehydration of fruits, vegetables and other food products using vacuum microwave technology
