CN116981366A

CN116981366A - Method and apparatus for preserving flavor of food and shelf-stable food

Info

Publication number: CN116981366A
Application number: CN202280019571.2A
Authority: CN
Inventors: M·J·鲁宾; A·安布雷克特; J·C·哈尔斯泰德
Original assignee: Trade Secret Chocolate Co
Current assignee: Zhendi Food Co
Priority date: 2021-01-07
Filing date: 2022-01-07
Publication date: 2023-10-31
Also published as: WO2022150614A2; MX2023008116A; EP4274425A2; AU2022205368A1; CA3204362A1; WO2022150614A3; JP2024502604A

Abstract

A multi-layered, flexible and generally flat bag for transporting and dispensing juice concentrate includes a first elongated, generally rectangular multi-layered portion sealed to a second elongated, generally rectangular portion to create a deformable, generally rectangular, fluid-tight pouch defining an interior volume and separating the interior volume from an external environment, wherein the pouch further defines a top end, an oppositely disposed bottom end, and first and second sides extending therebetween. The juice concentrate is contained within the interior volume. The tear seam is formed through at least one side. The juice concentrate has a water activity of less than 0.60.

Description

Method and apparatus for preserving flavor of food and shelf-stable food

Cross Reference to Related Applications

The present application claims priority to co-pending U.S. provisional patent application serial No. 63/134,759 filed on day 2021, month 1, and is a partial continuation of the application of co-pending U.S. patent application serial No. 17/168,304 filed on day 2021, month 2, month 5, which claims priority to co-pending U.S. patent application serial No. 15/989,840 filed on day 2018, month 5, month 26, which claims priority to co-pending U.S. provisional patent application serial No. 62/511,720 filed on day 2017, month 5, month 26, and co-pending U.S. provisional patent application serial No. 62/534,715 filed on day 2017, month 7, month 20, each of which is incorporated herein by reference. U.S. patent application Ser. No. 16/939,340, filed on 7/27/2020, and U.S. patent application Ser. No. 63/093,045, filed on 10/16/2020, are each incorporated herein by reference.

Technical Field

The present invention relates to the field of food ingredient preparation. More specifically, the present technology is in the field of water removal from food products such as fruit juices, whole or partial fruits or whole or partial vegetables. Aspects of the present invention relate to food products from which water has been removed that retain one or more desirable properties or characteristics associated with the starting food product.

Background

The juice concentrate is typically removed by evaporation for ease of transportation and storage. Evaporation is performed by applying heat and/or vacuum to the juice. After removing most of the water, the juice concentrate is typically frozen and maintained at about-10 ℃ until it is reconstituted into juice by the addition of water.

In addition to effectively removing water, the evaporation process also indiscriminately degrades and/or removes vitamins, oils, and flavors from the juice. It is necessary to reintroduce these elements back into the concentrate to bring the reconstituted juice close to the flavor of freshly extracted juice.

Although useful, frozen juice concentrates have several drawbacks. First, it must remain frozen, thus consuming energy and having the disadvantage of being damaged if the freezer in which it is located is powered down. Second, it is inefficient to remove and then reintroduce the necessary flavor elements and oils. Such reintroduction results in a reconstituted juice that has little to no flavor matching the original freshly extracted juice. Finally, the evaporation process typically compromises the flavor element by introducing the flavor element to a temperature high enough to break down and destroy some of the more fragile flavor element.

Bulk dehumidification, such as freeze-drying of food products for drying, typically relies on the application of a vacuum (typically less than 1 torr) to the food product (e.g., juice) to forcibly withdraw moisture from the food product and/or to bake at high temperatures, such as vacuum assisted hot air drying. While these methods can remove moisture quickly and efficiently, the resulting dried product tends to be far less than the original material, making the dried product dull and far less than the original undried product, due to the non-selective drying process to drive or bake off the desired fragrances and volatile flavor compounds. Accordingly, there is a need for methods and systems for removing moisture from such products without adversely affecting the inherent quality.

The present invention addresses these needs.

Drawings

Fig. 1 is a cross-sectional view of a pressure treatment system according to a first embodiment of the present invention.

Fig. 2 is a cross-sectional view of a pressure treatment system according to a second embodiment of the invention.

Fig. 3 is a cross-sectional view of a pressure treatment system according to a third embodiment of the invention.

Fig. 4A is a first perspective view of a pressure treatment system according to a fourth embodiment of the invention.

Fig. 4B is a second perspective view of the pressure treatment system of fig. 4A.

Fig. 4C is a front view of the pressure treatment system of fig. 4A.

FIG. 4D is a first cross-sectional view of the pressure treatment system of FIG. 4A, with a smooth inner wall.

FIG. 4E is a second cross-sectional view of the pressure treatment system of FIG. 4A, with an inner wall having a passageway.

Fig. 4F is a third perspective view of the pressure treatment system of fig. 4A.

Fig. 5 is a schematic diagram of a pressure treatment system according to a fifth embodiment of the invention.

Fig. 6A is a schematic diagram of a pressure treatment system according to a seventh embodiment of the invention.

FIG. 6B is a schematic diagram of the system of FIG. 6A, but with multiple process chambers.

Fig. 7A is a partial cutaway top view of a pressure treatment system according to an eighth embodiment of the present invention.

Fig. 7B is an exploded perspective view of fig. 7A.

Fig. 7C is a partial cutaway top view of the system of fig. 7A.

Figure 8 schematically illustrates a ninth embodiment pressure treatment system of the present invention having a semi-permeable membrane between the condenser side and the juice concentrate side.

Figures 9A-9H are various views of a first embodiment sealed bag containing juice concentrate produced by the vacuum processing system described above.

Fig. 10A-10B are views of a second embodiment sealed bag containing juice concentrate produced by the vacuum processing system described above.

FIGS. 11A-11B are views of a third embodiment sealed bag containing juice concentrate produced by the vacuum processing system described above.

Fig. 12A-12G are views of a fourth embodiment sealed bag containing juice concentrate produced by the vacuum processing system described above.

FIG. 13 is a side elevational view of a fifth embodiment sealed bag containing juice concentrate produced by the vacuum processing system described above.

Fig. 14 shows a representative optical scale of a high whiteness simulation optical refractometer, which correlates the whiteness values with the water content.

Figure 15 depicts the measured water activities of different inventive and comparative food compositions.

Fig. 16 depicts a graph of water activity vs. storage stability and flavor retention.

Fig. 17A-C show a first embodiment of a vertical drying chamber.

Fig. 18A-18F show a second embodiment of a vertical drying chamber.

19A-19E illustrate embodiments of falling film evaporator systems.

Fig. 20 shows an embodiment of a spray dryer.

Like reference numbers and designations in the various drawings indicate like elements.

The details of one or more embodiments of the subject matter described in this specification are set forth in the accompanying drawings and the description below. Other features, aspects, and advantages of the subject matter will become apparent from the description, the drawings, and the claims.

Detailed Description

Before the present methods, embodiments, final and intermediate compositions and systems are disclosed and described, it is to be understood that this invention is not limited to particular synthetic methods, particular components, embodiments, or particular compositions, and as such may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting.

As used in the specification and in the claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Ranges may be expressed as from "about" one particular value, and/or to "about" another particular value. When such a range is expressed, another embodiment can include from the one particular value and/or to the other particular value. Similarly, when values are expressed as approximations, by use of the antecedent "about," it will be understood that the particular value forms another embodiment. It will also be understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint.

"optional" or "optionally" means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not. Similarly, "typical" or "typically" refers to an event or circumstance described subsequently that occurs frequently but may not occur, and the description includes instances where said event or circumstance occurs and instances where it does not.

Figures 1-13 depict various non-limiting examples of the novel moisture removal system of the present invention as applied to juice concentrates while retaining substantially all of the flavoring agents and essential elements as well as oil and juice concentrate embodiments in various exemplary examples. Embodiments of the moisture removal system generally allow for precise and efficient removal of moisture from materials without adversely affecting the inherent qualities of those materials, which is useful for processing flavor sensitive materials and compounds, such as fruit juices. Elements such as fragrances, oils, vitamins, etc. are not removed with the moisture and thus maintain their original amounts and original proportions relative to each other. Consumers often describe a short flavor experience in three distinct stages including "onset", "peak" and "aftertaste", which follow the sensory mechanisms of the corresponding taste, smell and residual detection and molecular degradation. Each stage is dominated by a specific sensory source and the over or under expression of flavor and aroma during each stage can determine the overall desirability of the food product. Consumers initially begin with tasting a food or beverage on the tongue, they may experience a combination of tastes that may include sweet, sour, bitter, fragrant, oily, and salty. The taste is detected by a variety of types and variants of receptors (commonly referred to as taste buds) found primarily on the tongue. While some tastes are controlled by a single receptor type, other tastes, e.g., bitter taste, can be perceived by combined signals of more than twenty-five receptor variants. Over or under expression of either receptor may trigger the consumer's alertness, thereby reducing the perceived positive organoleptic properties of the food product. As a result, consumers often refer to a food or beverage that is organoleptically desirable as "balanced".

During consumption, the smell is almost immediately followed by the taste, often described as a peak, as volatile aroma returns down the throat and up into the olfactory cavity. The additional time required for the volatile compounds to pass from the oral cavity to the olfactory cavity causes a perceived time lag between the onset and peak of the consumer experience. The smell is mainly transmitted through G protein coupled olfactory receptors, and nearly thousands of different olfactory receptors are responsible for smell, each of which is highly sensitive to a specific molecule. Olfactory receptors are particularly selective for esters, such as ethyl acetate, which are a class of organic molecules commonly referred to by consumers as "fragrances". The sensitivity of taste and smell varies. For comparison, taste sensation can typically discern concentration changes of a few percent, while smell sensation can discern concentration changes as low as one part per million. As with taste, the organoleptic properties of a food or beverage may be determined by the odor balance experienced by the combination of receptors. Over or under expression of either receptor may lead to a decrease in the perceived balance of the food or beverage, resulting in a less desirable product.

The aftertaste of foods and beverages is more complex than the onset or peak. During the aftertaste, molecules in the oral cavity begin to degrade by various mechanisms, such as hydrolysis and catalysis, volatile compounds promoted by heat and convection in the oral cavity continue to evaporate from the oral cavity and travel to the olfactory cavity, and the cellular balance of the oral cavity itself begins to change due to the food or beverage. Food or beverages that significantly alter the oral cavity during consumption typically have aftertastes described as "sharp", "spicy" or "stingy" (examples being chilli sauce, shelf stable flavors or spirits). At low concentrations, these undesirable experiences can be described as "coarse", "heavy", astringent, tannin-filled, etc. On the other hand, foods and beverages that maintain taste, odor and cellular balance upon gustatory dilution are commonly referred to as having a "fresh", "savory", "tasty", "silky", "fine" or "delicate" aftertaste, and are generally considered more desirable.

When food or beverage decays, bacteria and fungi digest the composition and produce byproducts, and the ability to detect decayed food is critical to survival. Fermentation is an anaerobic form of decay that is commonly used to preserve some nutrients in foods and beverages while facilitating digestion and absorption of other nutrients. Some examples of desirable fermentation are lactic acid bacteria digestion of cabbage in the production of pickled cabbage, chilli fermentation in the production of chilli sauce, and Saccharomyces cerevisiae digestion in the production of wine, beer and spirits. Fermentation is stopped once all nutrients are digested or, more commonly, once the fermentation byproducts reach a level toxic to the microorganisms. As a result, the remaining nutrients can be retained without fear of further biodegradation, thereby forming a shelf-stable food or beverage. Unfortunately, since fermentation is also a form of decay, some fermentation byproducts reduce the desirability and organoleptic properties of the food or beverage as a result of being associated with the decayed food. Young consumers often have more severe aversion to these byproducts and tend to decrease in sensitivity as consumers age. Consumers may also develop tolerance to certain fermentation byproducts through repeated exposure, resulting in the "acquired taste" typically associated with certain cheeses, spirits, and fermented cabbages.

In some embodiments, the methods of the present invention remove water from juice without applying heat and/or vacuum to the juice. Most freshly squeezed juices have about 80% to 90% water, with brix readings typically between 5 ° and 20 ° brix, with a water activity of about 0.85. Herein, the brix value refers to a value measured by placing a sample at 20 ℃ sufficient to cover the observation lens of the high brix portable analog optical refractometer. Suitable simulated optical refractometers include, but are not limited to, those used to measure honey sugar content in the field (e.g., outside of a laboratory environment). Other methods of determining brix are known in the art and include, but are not limited to, specific gravity measurements, digital optical refraction, and infrared absorption that relate the density of a known volume to brix. While it should be understood that as referred to herein, a water activity value refers to a value measured as described above (i.e., by placing a sample at 20 ℃ sufficient to cover the viewing lens of a high brix portable analog optical refractometer), it should also be understood that a water activity value refers to the partial pressure of the relative humidity of air immediately above the sample. For example, a sample having a water activity of 0.80 has a vapor pressure of 80% pure water.

Compositions suitable for human consumption may be characterized in terms of their water content, brix, and/or water activity. For example, shelf-stable juice is typically concentrated to a water content of about 10% to 23%, a water activity of less than 0.60 and Bai Lidu above about 77 °. Here, the water content of a composition having a water content of at least 10% can be measured by placing a sample at 20 ℃ sufficient to cover the viewing lens of a high brix portable simulated optical refractometer and observing the associated optical scale provided by the high brix simulated optical refractometer. FIG. 14 illustrates a representative correlated optical scale provided by a high whiteness simulation optical refractometer that can be used to determine the water content corresponding to a specified measured whiteness value. Here, the water activity value refers to a value measured by filling a sample sufficient to cover the bottom of a cup to the bottom of a Rotronic PS-14 sample cup and placing the sample in a Rotronic HP 23-AW hand-held instrument with an HC2-AW probe at 21℃where the water activity can be determined by determining the partial pressure of water vapor in the sealed sample volume until equilibrium is established (ROTRONIC is a trademark registered by RotronicAGAktiengesellschaft SWITZERLAND Grindelstrasse CH-8303 Basersdorf SWITZERLAND, accession No. 5139539). As a further example, typical juice concentrates range from 55 ° to 70 ° brix, have a water content of about 30-60%, and must be kept frozen until reconstitution.

Some embodiments of the compositions described herein are defined as shelf stable. As used herein, a "shelf-stable" composition refers to a composition that remains biostable and does not support culturing additional fungi, yeasts and/or bacteria (as measured by concentration counts of fungi, yeasts and/or bacteria in aged samples of the composition as compared to initial samples of the composition) for at least 6 months, after which the composition is exposed to an open environment at 21 ℃ for at least 60 seconds at an open top, then resealed and stored at 21 ℃. As a non-limiting example, honey having a water activity of less than 0.60, a water content of 15% to 23% and a brix of 75 ° or more is a shelf stable composition.

Traditional juice concentration by evaporation using heat and/or vacuum not only effectively removes water, but also, along with water, removes flavoring agents, vitamins and essential oils. The fragrances may be collected and refined from the volatile streams, stored, and reintroduced (enriched) before or during reconstitution of the concentrate, but these processes add to the steps and expense of the process.

Embodiments of the methods disclosed herein avoid the removal of flavoring agents and the like during the condensation process. In some embodiments, when the disclosed methods are applied to fruit juices, the product of the disclosed methods is a fruit juice concentrate having a viscosity of 1000 to 25000 centipoise at 21 ℃, such as 2000 to 20000 centipoise at 21 ℃, 2500 to 15000 centipoise at 21 ℃, or 3000 to 12500 centipoise at 21 ℃, a water activity of less than 0.60, such as 0.5 to 0.595, or 0.55 to 0.59, a water content of 10% to 23%, such as 15% to 20%, or 17% to 19%, and having 76 ° or more, such as 78 ° to 83 °, or 79 ° to 81 ° brix. For the avoidance of doubt, it is to be understood that viscosity, water activity, water content and brix values refer to those measured using techniques described elsewhere herein (i.e., for brix values, by placing a sample at 20 ℃ sufficient to cover the viewing lens of a high brix portable simulated optical refractometer, for water content, by placing a sample at 20 ℃ sufficient to cover the viewing lens of a high brix portable simulated optical refractometer and observing the associated optical scale provided by the high brix simulated optical refractometer, for water activity, by filling a sample at 21 ℃ sufficient to cover the bottom of a Rotronic PS-14 sample cup and placing the sample in a Rotronic HP 23-AW handset with an HC2-AW probe, then determining the partial pressure of water vapor in the sealed sample volume until equilibrium is established). The viscosity is determined by qualitative comparison with respect to a standardized reference. For example, in some embodiments, application of embodiments of the disclosed methods to fruit juices results in juice concentrates having a brix of at least 78 °, a viscosity of 5000 to 20000 centipoise at 21 ℃, and a water activity of less than 0.60.

In some embodiments of the juice concentrates prepared according to the methods of the present invention, one or more desirable organoleptic properties of the juice concentrates are substantially similar to those of the juice from which the juice concentrates are derived. Exemplary non-limiting desirable organoleptic properties include clean onset with clear, differentiated flavor, bright peaks where subtle nuances can be detected, and clean aftertaste with minimal residual lingering caramel or oxidized flavor. In some embodiments, one or more of those desirable organoleptic properties are present in the juice concentrate produced according to the methods of the present invention. In some embodiments, one or more of those desirable organoleptic properties are present in the juice concentrate produced according to the methods of the present invention, and additionally, those one or more desirable organoleptic properties are substantially similar to those of the juice from which the juice concentrate is derived. In some embodiments of the juice concentrates made according to the methods of the present invention, the juice concentrates do not have one or more undesirable organoleptic properties, such as those resulting from the removal of one or more flavoring agents, vitamins, or essential oils. In some embodiments, the juice concentrate does not have one or more undesirable organoleptic properties, such as those produced when the juice is processed using conventional methods involving the application of heat and/or vacuum. In some embodiments, the juice concentrate is free of refined sugar, free of added salt, free of added preservative, and/or free of added acid.

In some embodiments, the juice concentrate produced according to the methods of the present invention retains one or more substances selected from vitamins, sugars, salts, acids, oils, and flavors in an amount substantially equal to the one or more substances present in the juice from which the juice concentrate is derived. In some embodiments, the juice concentrate retains the one or more substances without enrichment (e.g., enrichment in an amount of one or more substances) and/or without enhancement (e.g., enhancement by an amount of one or more substances). In some embodiments, the perfume is an ester having at least four carbons (e.g., having 4 to 12 carbons, e.g., 4 to 8 carbons, or 4 to 6 carbons). In some embodiments, at least 70%, at least 80%, at least 90%, or at least 95% of the perfume is an ester having at least 4 carbons. In some embodiments, the juice concentrate is shelf stable. In some embodiments, such juice concentrates contain higher concentrations of certain components than the juice from which the juice concentrate is derived. For example, in some embodiments, the juice concentrate may contain a higher concentration of sugar, as determined based on the brix measurement of the juice and juice concentrate. For example, in some embodiments, the juice concentrate can have a brix measurement that is at least 2-fold, at least 3-fold, at least 4-fold, at least 5-fold, at least 10-fold, at least 15-fold, at least 20-fold, or at least 23-fold that of the juice from which the juice concentrate was derived. In some embodiments, such juice concentrate is derived from a single juice or from a juice blend. In some embodiments, such fruit juice concentrate is derived from a fruit juice mixture comprising apple juice.

In an embodiment of the method of the invention, (a) juice harvested and having a brix value of 3 ° to 25 °, e.g., 3 ° to 15 °, b) partially concentrated juice having a brix value of 15 ° to 75 °, e.g., 30 ° to 70 °, and having a water activity above 0.70, or (c) a combination thereof, is placed in a container and hermetically sealed therein without communication with the ambient atmosphere. As used herein, the container may or may not be vacuum-rated. The container is in pneumatic communication with the absorption medium such that the juice is in indirect contact with the absorption medium through a gaseous (typically air) medium; thereby avoiding cross-contamination of the juice supply and the screen element. The absorption medium and recirculated process air under the present system and method are typically within 10 ℃ and more typically within 5 ℃ of the juice processing temperature during processing. This prevents the volatile compounds from condensing on the outer surface of the absorption medium through a secondary unintentional physical absorption mechanism (e.g., clay affinity in molecular sieves). The process air temperature may be adjusted using a high surface area heat exchanger, wherein a fluid, such as water, is circulated through the heat exchanger in thermal communication with the process air, and wherein the fluid is within 15 ℃, 10 ℃, or 5 ℃ of the gaseous process air temperature in some embodiments. In some embodiments, the gaseous process air temperature is in the range of 5 ℃ to 100 ℃, 15 ℃ to 65 ℃, or 37 ℃ to 57 ℃.

In one embodiment, the circulating water absorption system includes a hermetically sealed container within which an open juice supply may be placed. In some embodiments, the container further includes a pair of pneumatic ports formed therethrough. Pneumatic lines (generally known in the art) then connect the ports to the absorbent unit of the present invention, which may be constructed of composite materials, plastics, stainless steel, or the like, may be pneumatically sealed, and may contain at least one chamber containing an absorbent medium. Some embodiments may include one or more check valves in the pneumatic lines to maintain unidirectional airflow. Moisture laden air (which has taken moisture from juice in communication with the gaseous process air) may be withdrawn from the container, passed through at least one pneumatic line, into an absorption chamber, passed through an absorption medium, wherein the absorption medium absorbs moisture from the air, resulting in dry air (still full of flavoring), and then returned to the container through the pneumatic at least one pneumatic line where the dry air takes more moisture from the open juice supply and the cycle repeats. In some embodiments, the flavoring agent volatilized during this process reaches saturation within the process gas stream, which slows down further volatilization during the drying process and results in steady state conditions where the volatilization rate equals the condensation rate. As a result, in some embodiments, a majority of the flavoring agent remains in the original juice. In some embodiments, a pump or vacuum unit may be used to push air through the pneumatic lines and/or as a blower unit to enter/exit air through the pneumatic lines, the absorption chamber, and the absorption medium.

Non-limiting examples of absorption media for use in the disclosed methods include absorption media that absorb moisture by chemical reactions, such as chemical reactions in which the oxidation state of molecular components (e.g., lithium, magnesium metal, etc.) changes during absorption, and/or by physical absorption methods, such as physical absorption methods in which chemical substances such as calcium oxide, calcium chloride, magnesium chloride, zinc chloride, etc., form molecular hydrates to remove moisture from process air. Alternatively or additionally, the absorption medium may comprise a physical barrier, for example by forming fissures or pores that prevent physical or chemical absorption of molecules above a certain average molecular size, thereby making them atom selective. The atom selective absorbing medium may comprise silica gel, zeolite structures, etc., which may be bonded together using clay, plastic, or other conventional bonding materials that form moldable macrostructures (e.g., molecular sieve spheres or tubes). In some embodiments, the present system may use molecular sieves having a size of 1 to 25 angstrom zeolite pore size, for example 2 to 10 angstrom zeolite pore size, 3 to 5 angstrom zeolite pore size, or 3 to 4 angstrom zeolite pore size. In some embodiments, the molecular sieve, for example, a molecular sieve having a size of 3 to 4 angstroms, is used to selectively absorb water. In some embodiments, the zeolite may include sodium potassium aluminosilicate, which may be formed from sodium aluminosilicate that has been subjected to an ion exchange process. In some embodiments, sodium potassium aluminosilicate crystals may be combined with a clay binder to form a molecular sieve, which may then be kiln fired to produce a stable structure. In some embodiments, the sodium to potassium ion ratio is at least 30% potassium, at least 50% potassium, or at least 66% potassium. The zeolite medium may have a minimum cross-sectional diameter of 1mm to 6mm or 2.5mm to 5mm. In some embodiments, molecular sieves of sizes above 5 angstroms (e.g., 5 angstroms to 25 angstroms) are employed to selectively remove molecular acids, such as acetic acid. In some embodiments, the molecular sieve may be ion exchanged potassium sodium aluminosilicate having a high potassium substitution content, resulting in a mixed media having a pore size between 3 and 4 angstroms. In this embodiment, the water vapor may be absorbed in a solid state without liquid state transition, thereby preventing absorption and/or loss of flavoring from the processed food or juice.

In another embodiment, a hydrophilic membrane, such as a polyamide or ionomer sheet or membrane, may be used to selectively absorb water vapor from the recirculated process air at a first air-membrane interface, transport the absorbed water through the membrane, and release the air into the environment at a second air-membrane interface where it may travel to a condenser or into the environment. Polyamide multilayer membranes, such as thin polyamide layers of 20-70nm supported on Polysulfone (PSU), polyethersulfone (PES), polyphenylsulfone (PPSU) supports, can achieve greater water conductivity for a given surface area. Transmembrane water migration may be driven by diffusion, where a humidity gradient may promote water selective transmembrane migration, driven by a thermal gradient, where a transmembrane temperature difference promotes water selective transmembrane migration, or electrically driven, where an electrical current may promote water ionic composition selective transmembrane. In each case, the water may be driven from the isolated process air to the ambient environment without significant transfer of the odorant. In the case of electromigration, alternating hydronium and hydroxide conducting materials, such as tetrafluoroethylene sulfonic acid copolymers, aliphatic or aromatic polymers (including poly (sulfones), poly (arylene ether), poly (phenylene), poly (styrene), polypropylene, polyphenylene oxide, poly (olefins), poly (arylene piperidine) and poly (biphenylene) alkylene groups having different cationic groups such as quaternary ammonium salts, guanidine salts, imidazolium, pyridinium, tertiary sulfonium, spirocyclic quaternary ammonium salts, phosphonium, phosphazenium (phosphatranium), metal cations, benzimidazolium, pyrrolidinium, and the like, can enable water to separate on one side of the system and to recombine on the opposite side by electrical excitation.

Molecular sieves as absorption media can typically absorb excess water but leave behind volatile compounds that make up the complex flavor of the juice content (e.g., apples, oranges, blackberries, blueberries, raspberries, etc.). Molecular sieves can also be regenerated, typically between 200 ℃ and 290 ℃, under an air stream exchanged with the environment for one to two hours to remove water and other absorbed molecules and restore the original state to maintain efficiency and prevent batch contamination. The molecular sieve may alternatively be regenerated by vacuum swing desorption at ambient temperature, for example at a pressure of less than 5 torr or less than 1 torr. In some embodiments, the absorption unit may further include an absorption medium regeneration capability. For example, one or more desiccant regeneration methods (e.g., heating the absorption medium under atmospheric or partial vacuum conditions to evaporate absorbed water, etc.) may be used to recover the medium. In this embodiment, the heater is operatively connected to the chamber in thermal communication with the absorption medium such that energizing the heater provides sufficient heat to the absorption medium to drive away moisture and similar absorbed molecules. During regeneration, the absorption medium remains hermetically isolated from the process air and juice treatment vessel. In another embodiment, the absorbent system may have more than one media compartment (and/or one or more chambers, each having one or more media compartments) in the absorbent unit, which may be actuated between the compartments. For example, the unit may have a plurality of absorbent media compartments, each of which is selectable by an open/close valve, an air valve, an electrically actuated door, a rotary port, etc., and the system may allow recirculation of process air to flow through the first compartment until the media of the first compartment is saturated. At this point, the unit may close the first compartment and open the second compartment while also activating the recovery system in the first compartment to desaturate the medium of the first compartment. In some embodiments, the compartments or chambers of the present invention may be used to describe closures containing an absorbent medium and connected by pneumatic lines. The compartments and chambers may be insulated and connected only by pneumatic tubing, which may be regulated by one or more valves or shunts or may be mechanically connected where they share physical walls between the sealed isolated spaces. The process may then continue through each compartment, and the system may be scaled (e.g., with 2, 5, 10, etc. compartments/absorption chambers) to maintain saturation and/or recovery rate while maintaining the container volume air at a sufficiently low water content and quasi-continuous pneumatic isolation from the surrounding environment.

In other embodiments, the absorbent system and/or media may be manually restored. For example, as described above, one or more media compartments may be available, and/or one or more media trays may be removable/replaceable. Thus, when one tray is saturated, the operator may prevent airflow through the container, temporarily interrupt the airtight seal with the environment, remove one or more media trays, place the one or more media trays in an oven to restore the media, and then replace the one or more restored media trays into the system. More than one media tray may be used to maintain a quasi-continuous dry state. Further, in some embodiments, one or more air filter elements may be used to prevent dust and/or debris from exiting the absorption compartment and returning to the container volume and mixing with the food or juice contents. For example, for particle size filtration, such air filter elements may typically be less than 10 microns, more typically less than 5 microns, and still more typically less than 1 micron.

In some embodiments, the aqueous composition may be collected during or from the material, e.g., juice concentrate. In some embodiments, such aqueous compositions are themselves commercially valuable and/or viable. In some embodiments, an aqueous composition obtained from juice concentration is collected, wherein the aqueous composition comprises water and fruit flavors. In some embodiments, the aqueous composition comprises water and fruit flavor and has substantially the same vitamin content or vitamins content as the source juice (it is understood herein that the source juice is the starting juice from which the concentration is performed), substantially the same oil content as the source juice, substantially the same flavor content as the source juice, substantially the same salt to sugar ratio as the source juice, and substantially the same acid to sugar ratio as the source juice. In some embodiments, such aqueous compositions are obtained from the concentration of a source juice comprising at least 10% apple juice.

Yet another embodiment may include one or more sensors (e.g., temperature sensor, air flow sensor, humidity sensor, dew point sensor, etc.) to measure air flow, water content, pressure, etc. of air flowing through a line, port, container, etc. The measured sensor data may then be used to trigger an alarm (e.g., change one or more media trays, switch one or more media compartment actuators, etc.), automatically open/close ports and/or valves, actuate new media, start/stop media recovery, etc. The airflow rate sensor may also be used to determine the flow rate of the cooling air. In some embodiments, a hygrometer may be placed in the incoming and outgoing process air streams (e.g., on the pipeline), and a sensor may be used to measure the flow rate of the process air. From these data, an approximate mass of moisture can be calculated, and a specific amount of moisture can be removed from the container.

Some embodiments may utilize one or more controllers to control system components. For example, the controller may receive and analyze sensor readings, actuate a valve, open a recirculation unit, energize a heater, and the like. The controller may be operated using predefined profiles and routines, or may be operated using machine learning and/or adaptive logic routines to optimize and maintain system operation.

In some embodiments, the airflow rate sensor may also be used to determine the flow rate of the process air. In some embodiments, a hygrometer may be placed on the incoming and outgoing process air streams (e.g., in a pipeline), and a sensor may be used to measure the flow rate of the air. The mass of moisture can then typically be calculated by multiplying the air flow rate by the difference in water content between the inflow and outflow. If the data is aggregated over time, a particular moisture quality may be determined and removed by the system. Thus, non-limiting embodiments of the disclosed method include: placing the ingredients into a container; sealing the container from the external environment and opening a flow of dry air; measuring the airflow rate and water content of the input and output airflows; continuing the drying process until the desired mass of moisture is removed; the port is closed and the juice concentrate is isolated from the drying medium to maintain the desired moisture level.

In some embodiments, the initial dew point of the dry process air entering the vessel may be in the range of-60 ℃ to 50 ℃, such as-50 ℃ to 20 ℃ or-45 ℃ to-20 ℃. In some embodiments, the humid air returned from the container to the air dryer may have a dew point of-20 ℃ to 50 ℃, such as-10 ℃ to 25 ℃ or-5 ℃ to 15 ℃. The vessel is generally cylindrical and has a process gas inlet and outlet. The container has an inner diameter of at least 10cm, at least 15cm, at least 25cm, at least 30cm, or at least 45 cm. The inner diameter may be greater than 10cm, such as at least 15cm, at least 25cm, at least 30cm, or at least 45cm, to aid in forming a network of bubbles and/or to reduce inclusion of bubbles in the viscous concentrate. As shown in fig. 19E, the bubble network of the present invention is a semi-flexible film formed at the surface of a standing liquid, including potential bubbles (bubbles) that have risen to the surface of the liquid in combination with the solid film of overly dried juice or other liquid. The formation of the bubble network allows the juice or other liquid to travel down the inner wall of the container to transition seamlessly without collapsing and entraining bubbles. If the inside diameter of the container is too small, the bubble network will be entrained into the falling liquid and mix, resulting in a fold transition (folding transition) and lower density juice concentrate due to the suspended bubbles. A process gas, typically air, is used to help facilitate evaporation of water from the product fluid and to transport the evaporated water out of the container. The process gas inlet and outlet are typically at opposite ends of the vessel such that the process gas flows over the product fluid surface within the vessel. The inlet process gas typically has a dew point temperature of about-40 ℃ and a dry bulb temperature of about 38 ℃, but these values may vary during the process cycle and from one embodiment to another. The inlet air may pass through a nozzle or other discharge orifice at the outlet of the inlet. In one embodiment of the juice concentration technique, the inlet tube has a diameter of about 4 inches, the process gas total flow rate is about 21.59m/s, and the volumetric flow rate is about 0.0425m ³ S; the outlet of the inlet tube forms a nozzle that constricts to a diameter of 2.54cm, thereby accelerating the process gas. Thus, in this embodiment, there isThe overall velocity of the process gas at the inlet into the vessel was about 85m/s.

The vessel typically has a diameter that is greater than the inlet tube such that the overall velocity therein is less than the overall velocity of the process gas exiting the inlet tube. In the above embodiment, the inner diameter of the container is about 56cm. Thus, in this case, the overall velocity of the process gas in the vessel is about 0.1778m/s. As the process gas passes through the product fluid, the water evaporates and is transferred into the process gas and is transported through the vessel to the process gas outlet.

As the process gas travels through the vessel and accumulates vaporized water, the moisture content increases and the temperature generally decreases. The outlet process gas dew point temperature is typically about 4.4 ℃ and has a dry bulb temperature of about 32 ℃, but these values may vary during the course of the process cycle and from embodiment to embodiment.

For example, in some embodiments, the atmospheric process air (about 760 torr) returned from the dryer unit to the vessel may be at a dew point of-40 ℃ at a temperature of 37 ℃, which may correspond to about 0.0896 grams of water per cubic meter. During active drying of semi-dry food products, a dew point of 10 ℃ and a process air temperature of 37 ℃ may result, which corresponds to about 8.57 grams of water per cubic meter, as measured by the process air returned to the dryer unit. Typical flow rates through the 340L vessel are 0.142 to 1.42m ³ And/min. Thus, at 1.42m ³ The system, with a dry air dew point of-40 ℃ and return dew point of 10 ℃, can remove about 12.05 grams of water per minute. If 20kg of cocoa nibs having an initial moisture content of 6wt% were dried to a final moisture content of 1.5wt%, 900g of water had to be removed, requiring about 75 minutes to use the new system.

The drying process of the present invention may be applied continuously to treat fruit juice, or it may be applied intermittently to allow the moisture level of the fruit juice to equilibrate in an isolated environment between drying cycles. The separation time for the technique used to produce the semi-dry product, such as the juice concentrate presented herein, may be from 1 to 60 minutes, such as from 2 to 20 minutes or from 4 to 15 minutes. Various process intermediates may be formed during juice processing and may be characterized by their water activity. Juice concentrate products may be produced from fresh juice alone by the process of the present invention or may be produced using the process of the present invention in combination with conventional dewatering techniques, such as thin film or falling film evaporation. As a non-limiting example, commercially available juice concentrates having brix values of 15 ° to 70 °, such as 35 ° to 70 °, can be added to the container and concentrated according to the present method to achieve a water activity of less than 0.60 at 21 ℃. In another non-limiting example, a combination of freshly extracted juice having a brix value of 1 ° to 25 ° brix may be combined with one or more juice concentrates having brix values of 15 ° to 70 ° brix to achieve a pre-treated mixture of fresh juice and juice concentrates, which may then be treated according to the disclosed methods to achieve a water activity of less than 0.60 at 21 ℃. A quasi-stable process intermediate may be characterized in terms of its biological activity, wherein a certain level of water activity of the intermediate may be expected to be resistant to biological contamination. For example, the methods of the present invention can provide compositions having a water activity of less than 0.95 against E.coli contamination, compositions having a water activity of less than 0.93 against B.cereus contamination, compositions having a water activity of less than 0.85 against S.aureus contamination and/or A.clavus contamination, compositions having a water activity of less than 0.78 against A.flavus contamination, and/or compositions having a water activity of less than 0.62 against A.rouxii contamination as process intermediates.

In some embodiments, the present system may be subjected to a heat sterilization process prior to introducing the ingredients. The process may include the following operations: 1. isolating the dryer system and the process chamber from the surrounding environment, 2. Raising the temperature of the process vessel to at least 57 ℃ for at least 10 minutes, thereby creating a sterile environment, 3. Lowering the vessel temperature and/or process air temperature to a desired production temperature; 4. the sterile ingredients are introduced into the container to begin the aseptic process. In some embodiments, the ingredients may be introduced into the sterile environment by a UV sterilization system fluidly connected to the sterile processing container to maintain organoleptic characteristics while reducing biological contamination.

Embodiments of the method of the present invention uniquely achieve moisture of the juice concentrate to be determined during the isolation period, during which an equilibrium ambient moisture level can be determined and used to calculate a water activity level, which can be directly related to the water content of the food content. For example, for juice concentrates, a moisture level of 15wt% to 19wt%, which corresponds to a water activity level of about 0.50 to 0.62, or 50% to 62% relative humidity of the isolated environment at equilibrium, is desired.

In some embodiments, fruit preservatives can be produced under pristine conditions at temperatures below 26 ℃, for example by placing the juice content and optionally sugar and/or a gelling agent such as pectin in a container and directly drying the content to a sufficient water activity level. In some embodiments, the crude product may be dried to a lower relative water activity level, e.g., 0.50 to 0.75, to compensate for the lack of a heat sterilization step (e.g., pasteurization, etc.) in the process. While some bacteria may survive the process, fruit preservatives produced according to such embodiments and having a water activity of 0.50 to 0.60 may be maintained at ambient temperature (e.g., 20 ℃ to 25 ℃, such as 23 ℃) for a reasonable period of time until consumption, and fruit preservatives produced according to such embodiments and having a water activity of greater than 0.60 may be maintained at 4 ℃ (e.g., under refrigerated conditions) for a reasonable period of time until consumption.

In some embodiments, the juice concentrate produced by the disclosed methods (also referred to as juice concentrate) is amorphous and/or shelf stable at room temperature and pressure. The non-crystalline juice concentrate generally does not form crystallites for at least 6 months at an undisturbed temperature of 21 ℃. For example, an amorphous juice concentrate having a water activity of less than 0.60 may be produced by adding at least 10wt%, such as 10wt% to 30wt%, such as 15wt% to 25wt%, or 18wt% to 22wt% apple juice, as measured using an optical refractometer, typically contained in a brix refractometer. For example, an amorphous concentrated blueberry juice having a water activity of 0.58 may be produced from a mixture of 20% 70 ° brix concentrated apple juice and 80% 70 ° brix concentrated blueberry juice. Mixtures of concentrates of different brix levels can be mathematically adjusted to achieve an equivalent brix level ratio by adjusting the dilution to a common brix value. In another example, the non-crystalline juice concentrate may be achieved by introducing into the juice concentrate three or more types of sugars selected from the group consisting of sucrose, maltose, glucose, and fructose, wherein the three most abundant sugars have a relative abundance of at least 5%, at least 10%, at least 15% of the total. In some embodiments, the juice concentrate produced by the disclosed methods is biostable, meaning that it is resistant to the growth or propagation of organisms, such as microorganisms.

In some embodiments, the juice concentrate can include at least 10wt%, at least 15wt%, at least 20wt%, at least 25wt% apple juice. In some embodiments, the non-crystalline juice concentrate comprises a mixture of fructose, glucose, and sucrose, the fructose comprising at least 45wt%, at least 50wt%, or at least 55wt% of the mixture, the sucrose and glucose comprising a weight difference. In other embodiments, the non-crystalline juice concentrate comprises a mixture of fructose and two other sugars, the fructose being the major sugar component and comprising at least 45wt%, at least 55wt% or at least 65wt% of the mixture. The other sugar may be selected from the group consisting of sucrose, glucose, maltose, galactose and lactose.

In some embodiments, a small amount of ascorbic acid is added as an antioxidant. Ascorbic acid, also known as vitamin C, may be present in a range of 0.5 to 2.0mg/g, for example 1.0 to 1.5mg/g, expressed in each case as a weight ratio in the final concentrate with a water activity of less than 0.60. In some embodiments, the added ascorbic acid does not contribute to the flavor of the juice concentrate.

In another embodiment of the invention, a discontinuous drying process may be used to maintain a specific water activity level within a desired juice product during drying where water is continuously released due to evaporation. In the prior art, juice having a relatively high water content can be added to the container and dried quickly at an initial stage by application of heat and/or vacuum to achieve the desired water activity level/water content/brix. In contrast, with the present system, the moisture removal rate is limited by the release of moisture at the juice/air interface, and the ratio of the drying time to the isolation equilibrium rest time may be from 1:1 to 150:1, for example from 2:1 to 120:1 or from 3:1 to 50:1, until the desired initial water activity level is obtained. In some embodiments, a second drying stage with an intermittent drying cycle using a ratio of drying time to resting time of 1/10:1 to 5:1, such as 1/2:1 to 2:1 or 6/10:1 to 1:1, may be used during particle size reduction to maintain a desired maximum water activity level, thereby limiting food chemistry that may degrade the contents.

The dehydrated contents (e.g., treated juice) may then be discharged from the nozzle (e.g., drain member, rim, etc.), and the system may be reset for another batch of contents. It may be preferred to heat the dehydrated content to a temperature of 37 ℃ to 75 ℃ immediately prior to discharge from the container to reduce the viscosity of the dehydrated content, sterilize the dehydrated content and/or increase the batch yield. Thus, the process typically achieves the desired moisture level of the dehydrated juice content to be produced in a batch refining and mixing system to achieve the desired and high customized specifications.

In some further embodiments, by monitoring the relative humidity of an isolated environment in fluid communication with a portion of the recirculated processing juice or other liquid, the process of measuring and adjusting water activity can occur continuously during the drying process without removing the content sample. The isolation environment and the temperature of the processed juice can also be monitored to provide more accurate readings. The isolation environment may be in the tank or may be part of the same as the process piping. As described above, such an automated process may utilize one or more moisture and humidity sensors and an airflow sensor to determine the water activity of the contents, thereby actuating the ports to selectively dry the air and the contents using the drying medium until a specified water activity level and/or threshold is reached. The process may continue under steady state conditions until the desired water activity level is reached, at which point the sample may be transferred to a commercially acceptable storage container.

In another embodiment of the system, by maintaining a first volume of food product in a first container having a container space, both containers are available for continuously recirculating and drying food products, such as fruit juices, wherein the first container and container space remain substantially isolated from ambient air, and wherein a humidity sensor is in air communication with the first container space, and a second container is in fluid connection with the first container and remains isolated from air, wherein the second container is in air communication with the absorption medium, and wherein fluid from the first container is transferred to the second container, where it is partially dried by interaction with the second container headspace, and then transferred back to the first container, where equilibrium with the first container space can be reached. Under this method, the fluid may be continuously dried and monitored in a batch or continuous flow process until the desired water activity is reached, at which point the food product may be discharged. During this process, an intermediate composition can be extracted having a water content of 25% to 75%, a water activity of 0.60 to 0.95, and a brix of less than 70 °, while retaining the original levels of sugar, oil, flavour, vitamins, etc. The first container of this embodiment may also include a mixing paddle to help maintain a uniform mixture of dry product, and a series of pumps and check valves, flow control orifices, etc. may be used to push the product between the first container and the second container through the fluid tube.

The mixing paddles of the present invention may be agitators, such as vibratory agitators, or other such mechanical devices for perturbing the balance of the fluid in the vessel to increase the uniformity of the material. The stirrer may disturb the material directly or may disturb the material indirectly by auxiliary mechanical contact (e.g. vibrating the vessel wall). The mixing paddles or agitators may span the entire size of the vessel, wherein the paddles help to liberate material from the vessel walls, or they may span only a portion of the vessel volume.

The vacuum control system may be used to regulate the pressure of the vessel in a very narrow pressure window under continuous flow operation. The vacuum control system of the present technique may be analog in nature, including a series of high surface area pressure regulators that use a mechanical pressure gradient across a valve to regulate the vacuum or positive air flow conditions within the vacuum chamber. These can be manually adjusted and calibrated based on pressure gauges located directly or more typically indirectly in the vacuum and pressure lines and in air communication with the inner vessel. More typically, the vacuum control system of the present technology utilizes a digital pressure gauge in communication with a pressure controller that typically houses a digital user interface. The controller or vacuum control unit may then actuate one or more vacuum valves to reduce the pressure of the chamber or within the container, and may also actuate one or more air valves which may flow air, more typically an inert gas such as nitrogen or argon, into the container and increase the pressure. More typically, the vacuum control unit may independently control the rough vacuum valve, the fine vacuum valve, the rough air valve, and the fine air valve. A series of coarse and fine valves of each type may also be used to provide a higher level of control above a particular vacuum control rate. During operation, the controller may activate a rough vacuum valve in air communication with the vacuum pump until the vessel pressure reaches within 10%, more typically within 5%, still more typically within 1%, and still more typically until the desired vacuum level is reached. The fine vacuum regulator valve may then be used to iterate to the desired vacuum level at a reduced rate, thereby providing greater accuracy. The fine air valve may be used to provide additional air pressure that is less than the desired pressure level. By constantly monitoring and controlling the coarse and fine vacuum valves and the air valve, the vacuum control unit can adjust the pressure of the vacuum chamber within a narrow range under dynamic, quasi-steady state conditions, typically within 5 torr, more typically within 3 torr, more typically within 2 torr, and more typically within 1 torr of the desired set point, thereby enabling near control of the food flavor.

The nozzle may be used to direct fluid to the container wall while controlling the atomization and spray angle. Typical nozzles may be stationary or may rotate during operation. In some embodiments, the nozzle may have an exceptionally narrow spray angle, such as an angle of less than 60 degrees, less than 45 degrees, or less than 30 degrees. The fluid may also be atomized in the case of juice powder production or non-atomized in the case of alcohol, coffee or juice for concentration and/or vacuum treatment. The nozzle may have a relatively horizontal spray pattern, for example, within 45 degrees of the horizon, for example, within 30 degrees of the horizon. The treatment fluid may then dry or deaerate in flight, and may also dry or deaerate as it travels along the walls of the vessel. The vacuum pressure may be increased during deaeration by using a nozzle, where a typical deaeration pressure may be 30 to 95 torr, for example 35 to 85 torr or 45 to 80 torr in some embodiments.

In some embodiments, low bubble nozzles may be used to reduce air entrainment during drying and vacuum processing. In some embodiments, the liquid inlet port may empty onto one end of the ramp where the juice pumped from the source tank disperses into a thin layer or sheet and flows down to collect at the other end of the ramp. The dried process air may then enter the port and blow directly through the falling juice, transferring moisture to the process air before the air exits the port. The juice solution with reduced water content may then be pumped from the processing vessel and into a collection vessel, or it may be recycled for additional drying. In some embodiments, the inlet port is less than 50mm, less than 25mm, or less than 10mm from the vessel wall. In some embodiments, the use of an inlet port less than 50mm, less than 25mm, or less than 10mm from the vessel wall may result in a smooth fluid transition that is substantially free of bubbles.

In some embodiments, the fluid may transition from the wall to the upstanding fluid reservoir at an obtuse angle to further limit bubble entrainment. During operation, a minimal treatment fluid reservoir may be used to collect bubbles that are accidentally trapped during operation. The treatment fluid reservoir may be 75mm thick, such as 150mm thick or 250mm thick, between the air interface and the fluid pump. In some embodiments, the fluid transitions from the sidewall of the processing vessel to the fluid reservoir without air entrainment. When the flow from the side walls is pushed towards the common point, undisturbed fluid is formed at the centre of the treatment vessel, while dry air forms crust at the surface of the treated juice. As a result, the bubble trap forms and collects additional bubbles that are hydrostatically separated by the weight of the fluid reservoir and prevents them from being recycled in the treatment pump. The bubble trap may then be collected prior to draining the container contents to prevent air bubbles from mixing into the process juice. This step can eliminate downstream degassing steps and further improve product quality.

In some embodiments, the methods disclosed herein use a liquid inlet body that effects accumulation of liquid prior to injection. In some embodiments, the liquid enters a manifold, such as a large tube, at least partially surrounding the upper rim of the container. The manifold may include a plurality of inlet ports positioned facing the container walls such that fluid exits the manifold under pressure and impinges on the inner walls of the container. The inlet port in this embodiment is generally small in cross-sectional area relative to the manifold body and may be less than 7.5mm in diameter, for example less than 5mm or less than 3mm in diameter. In another embodiment, the liquid inlet body may include a double sided piece that may or may not be incorporated into the lid of the container. Bilateral separation can be used to achieve quick disassembly. In some embodiments, the pump output manifold is maintained at twice the pressure differential between the vessel pressure and the atmosphere, thereby enabling a simple restrictor plate to be used at generally equal pressures on the vessel inlet valve and the pump return valve. The pressure regulator may be used to regulate the pump actuator pressure such that the resulting head is equal to the desired pressure. In this configuration, if the output valve is closed, the pump may stall, causing the check valve to actuate, thereby preventing leakage of the processed product back into the processing vessel.

In another embodiment, the liquid enters the container and collects in the tank. Once the trough is filled, liquid will drain over the trough and flow along the side walls to the sump. The trough may be filled to a level defined by the rim until it flows past the rim, forming a liquid layer across the container wall. The auxiliary outlet pipe may serve as a tank drain and density separator where lower density and higher moisture concentrate may overflow the tank rim and higher density liquid may drain from the bottom of the tank. The trough may also be sloped to further facilitate flow around the container rim to the trough drain.

In one non-limiting example, the container (see fig. 19A-19C) may comprise an elongated, generally tubular form, typically constructed of stainless steel, having an inner layer, a water jacket in thermal communication with the inner layer, and an outer layer surrounding the water jacket, wherein the inner layer forms a food-contact surface. The pipe may terminate vertically in a manhole cover which also includes a plurality of ports such as a cleaning light port, sight glass, air outlet port, pressure relief valve and air inlet valve. The centrally located air outlet port may further enhance uniform air flow and separation of high velocity rotating dry air from centrally located low velocity air. The air inlet duct may also be on one side of the container wall to achieve permanent placement and operation independent of the orientation of the lid. The air inlet tube may terminate in an air nozzle to further enhance the formation of air vortices within the container and enhance the drying rate across the surface of the falling juice. The air inlet may be above the slot line, as shown in fig. 19A, or below the slot line. In the case of a groove line below, the collar may protrude into the container volume at an upward angle to prevent the falling fluid film from dripping through the opening. The groove may be placed at the upper part of the container with an inner diameter corresponding to the container wall and an outer diameter larger than the container wall. The grooves may have a width of 5cm to 15cm and a depth gradient starting from 2 to 5cm and sloping to at least 10cm or at least 15cm, with a slope of at least 4%, 5%, 7.5%, 10%. The tank return port may be located at the bottom of the inclined tank and may serve as a return channel for high density juice concentrate or excess juice concentrate during discharge. The container may also contain a cleaning in situ system that can pump and spray water or other cleaning solution into the container for maintenance. The canister may have a bottom collection port of a first diameter that tapers to a port of a second diameter, wherein the port may provide easy service and maintenance access while still maintaining a limited conduit size during operation. During operation, fluid may be placed under the exhaust pipe, which may protrude from the side or top. Fluid is pumped from the bottom of the tank into the tank where it forms a continuous layer of liquid that falls down inside the wall of the tank. Air from the inlet enters the container and is recirculated across the fluid, thereby extracting moisture until it reaches the outlet port. When the fluid is dried, it loses thermal energy which can be replenished by the container walls and circulating water jackets. The water jacket may include one or more sections that may be individually fitted with conduits to allow for different temperature control zones.

Alternatively, the trough may also include a gap at the junction with the sidewall, resulting in a "leaky" trough that will result in a uniform layer of liquid being formed along the sidewall as liquid drains from the bottom of the trough. The gap in the groove may be less than 7.5mm, for example less than 5mm or less than 3mm, to achieve a thin and uniform flow without air inclusions.

In some embodiments, a pump may be used to facilitate return of fluid collected in the container to the atmosphere under reduced pressure operation. Variable displacement pumps, including but not limited to lobe pumps, screw pumps, gear pumps, diaphragm pumps, etc., are particularly suited for such applications; however, they typically have significantly higher minimum intake pressures than fixed displacement pumps, such as rotary turbines, in part because of the activation requirements of the pump check valve. While this is not a problem under atmospheric conditions, the vacuum conditions eliminate any available ambient head, making fluid mass the sole source of inlet head. In some embodiments of the methods disclosed herein, the vacuum output pump is mounted in an inverted fashion such that the check valve naturally reaches an open state with the aid of gravity, enabling the check valve mass to facilitate intake pressure activation of the pump, thereby achieving greater throughput and low vacuum vessel liquid level requirements, while significantly reducing vertical displacement (1 meter or more in height) relative to the vacuum vessel. While this is effective at initiating the initial chamber intake pressure, it causes a second problem in which the pump output check valve also attempts to open, thereby eliminating any head pressure from the pump output. In some embodiments, the methods disclosed herein include a second pump manifold that may include a pressure regulator, a pressure buffer liner or headspace, and a flow control orifice or valve to enable the pump output to operate at atmospheric pressure or even elevated pressure without leakage.

The system of the present technology can be cleaned between production runs using conventional chemical cleaners. The low angle nozzles of the present technique may be used with clean-in-place nozzles or may be replaced with high angle clean-in-place nozzles to cover a wider process vessel surface area. The cleaning solution may be added to the mixing vessel and circulated through the treatment vessel until the surface is sufficiently clean. The fluid may then be discarded. Pressure sensors, vacuum valves, process dry air lines, etc. may be isolated from the container environment by closing the valves or removing the connections during cleaning to prevent contamination or damage. The process air may then be circulated through the process vessel until the environment is sufficiently dry.

In some embodiments, the present system may be operated at ambient atmosphere or under anaerobic conditions, such as under an inert gas, such as under nitrogen or argon. In some embodiments, the present system may purge the process vessel and lines with positive pressure of nitrogen while venting to the environment to dilute the air to inert gas ratio. In such embodiments, the inert gas may be purged for 10 minutes, 5 minutes, or 3 minutes. The compartment or chamber of the regeneration medium may also be purged with nitrogen prior to being in air communication with the vessel. Alternatively, the vessel may be evacuated and then purged with an inert gas to accelerate the process. In this case, the container may be evacuated to a pressure of less than 60 torr, less than 30 torr, less than 10 torr, or less than 3 torr prior to reintroducing the inert atmosphere into the process chamber. The purge valve may be used to prevent over pressurization of the vessel during the process.

Another embodiment of the present system may enable the production of food powders having a water activity below 0.30 and a water content below 10% while retaining the original amounts of sugar, oil, flavor, vitamins, etc. found in the source food. Conventional freeze-dried foods and food powders have a water activity of less than 0.20, which may be due to direct vacuum driven sublimation of water, whereas conventional food powders dried by convection drying may have a water activity of between 0.4 and 0.75. Unlike freeze-dried or convection-dried foods, foods produced using the methods of the invention can have a water activity of 0.20 to 0.60, e.g., 0.15 to 0.600, 0.20 to 0.595, 0.20 to 0.590, 0.20 to 0.585, 0.20 to 0.580, 0.20 to 0.575, 0.20 to 0.570, 0.25 to 0.595, 0.25 to 0.59, 0.30 to 0.59, 0.20 to 0.58, 0.25 to 0.57, 0.30 to 0.595, 0.40 to 0.595, 0.50 to 0.595, 0.55 to 0.595, or 0.55 to 0.59, and/or a water content of 1wt% to <10wt%, e.g., 2wt% to 8wt%, or 2.5wt% to 7wt%, wherein for a composition (e.g., these) having a water content of <10% can be determined by weight-to-assist dry weight method after initial and heat-driven dry weight. In some embodiments, the methods of the present invention may be applied to food products to achieve maximum shelf life while retaining sufficient moisture to maintain adsorption of volatile flavors. The food product produced under the present method may have enhanced organoleptic properties, particularly a higher concentration of volatile food flavor, than conventional powder products. These powders may be stored in a first container and pumped to a processing container where they reach an atomizer. The atomizer may then spray a fine mist of liquid in a container under a stream of drying process air and pass down to a discharge pipe where it may be passed to a cyclone or particulate filter. The process air may then be returned to the dryer unit for re-drying. The use of a closed system will uniquely retain the volatile flavor of the processing vessel that is typically lost during open system powder production where air enters the environment once it passes through the food mist. The process may also achieve anaerobic conditions to further enhance flavor retention. Unlike conventional techniques that can use an evaporator to condense water droplets in a closed circuit, the present system allows for the direct conversion of water vapor to solid water, thereby eliminating any deleterious effects caused by flavor absorption and degradation through liquid water interactions. In some embodiments, the methods disclosed herein result in a product having superior organoleptic properties compared to products of conventional systems, e.g., a product having a level of one or more volatile compounds that is at least as high as, twice as high as, or three times as high as the corresponding level of one or more volatile compounds in the starting fresh food composition, as determined by gas chromatography mass spectrometry.

In some embodiments, where a dual vessel batch process is used to dry the product, the pressure of the second vessel may be reduced to remove dissolved air, remove some of the fermentation byproducts, and/or remove other undesirable volatile compounds prior to packaging. In some embodiments of the process, the second vessel pressure is reduced to a determined set point and fluid is pumped through the vessel, releasing volatile gases, which are then collected at the bottom of the tank and pumped back to atmospheric pressure, which may be packaged at atmospheric pressure. In some embodiments, this embodiment of combining the mixing/monitoring vessel and the evaporator/vacuum vessel in a closed circuit uniquely allows the food to dry, mix, and allow the juice to stand, degas, and prepare for packaging.

In another embodiment of the invention, the integrated drying system can be used in a method of preserving a food composition (e.g., preparing a raw salted food composition), such as jams, fruit derived concentrates, etc., wherein the preserved food composition has a higher concentration of one or more volatile flavors than the starting food content. In an embodiment of this method, the moisture test of the treated food product is about 27% to 33%. In embodiments of the method, the food content, e.g., juice content, may be introduced into a container, which may include a mixing member and/or additional grinding media. The contents can be heated to at least 37 ℃, such as at least 57 ℃ or at least 65 ℃ or below 95 ℃ or below 80 ℃ to solubilize the sugar and sterilize the fruit contents; the contents may then be dried until a water activity level of 0.75 to 0.85 is reached; the dried contents may then be discharged from the container to provide a preserved food composition. In some embodiments, the method provides a preserved food composition that retains the original amounts of flavor, flavoring agents, oils, vitamins, sugars, etc., found in the original food content. Thus, in some embodiments, such methods may not tend to be specific particle sizes or reduce the use of media, but rather are used to target the desired viscosity and water content in the dried food content.

In some embodiments of preparing the preserved food composition, the food content may alternatively be at least partially dried at a temperature lower than the above-described temperature. For example, in some embodiments, the food content may be dried at a temperature of 4 ℃ to 27 ℃, such as by rapidly reducing the temperature of the food content from a temperature above 57 ℃ to 27 ℃ to 32 ℃, reducing the temperature at a rate of at least 1 ℃/min, drying the food content in an initial stage for a period of less than three hours, further reducing the food content temperature to a temperature of 0 ℃ to 4 ℃, and further drying the food content in a second stage of the process until the desired food content consistency and specification (e.g., water content) is achieved.

In some embodiments, a preserved food composition according to the present invention has a water activity level of less than 0.60 (e.g., 0.50 to 0.60), a water content of 27% to 33%, and/or a fructose content of at least 55%. In some embodiments, the preserved food composition according to the present invention is shelf-stable. In some embodiments, the preserved food compositions according to the present invention are non-crystalline at standard room temperature and pressure.

The volatile flavors in jams typically degrade at temperatures above 65 ℃. However, in industry, jams are typically produced at 104 ℃ to achieve an appropriate level of water activity, which substantially (if not completely) degrades the volatile flavor compounds of the jam product. Accordingly, the present invention provides a method for preserving flavor compounds of fruit and/or vegetable products that meet hygiene requirements while preserving these important flavor compounds.

Another embodiment of the invention relates to the preservation of fruit and/or vegetable products using novel techniques. In some embodiments, the fruit or vegetable may be dried in its intact form without disturbing the stratum corneum. Such methods may be used in applications for drying green leaf vegetables, herbs and/or spices. In some embodiments, the rate of dehydration may be limited by cell membrane and stratum corneum transport; however, in some embodiments, industrially significant production rates can be achieved for high surface area products without interfering with the basic structure. In some embodiments, the disclosed methods can be applied to drying fruits and/or vegetables. Thus, in some embodiments, the disclosed methods can be used to dry one or more fruits and/or vegetables to obtain a dried fruit product and/or a dried vegetable product having a water activity of 0.10 to 0.60, such as 0.15 to 0.15, 0.20 to 0.595, 0.20 to 0.590, 0.20 to 0.585, 0.20 to 0.580, 0.20 to 0.575, 0.20 to 0.570, 0.25 to 0.595, 0.25 to 0.59, 0.30 to 0.59, 0.20 to 0.58, 0.25 to 0.57, 0.30 to 0.595, 0.40 to 0.595, 0.50 to 0.595, 0.55 to 0.595, or 0.55 to 0.59. In some embodiments, applying this method results in high retention of flavanols in the shelf-stable material. For example, it has been qualitatively determined that flavor evaporation pressure increases significantly when the water activity is less than 0.20, such as less than 0.15 or less than 0.10. Typical lyophilized agricultural products may have a water activity of 0.05 to 0.20 due to the vacuum sublimation process. Such lyophilized produce may have a limited flavor content and/or inferior organoleptic qualities as compared to other embodiments of the starting produce and/or the dried produce. In contrast, embodiments of agricultural products dried using the methods of the present invention exhibit higher flavor levels and/or enhanced sensory quality when compared to frozen dried agricultural products. To this end, fig. 15 depicts the measured water activities of different food compositions of the present invention and comparative food compositions. As shown in fig. 15, four comparative traditional dry (conventional dry) food compositions (dry sweet mango, california raisin, dry sweet cranberry and dry sweet strawberry) had water activities of 0.63, 0.61 and 0.60, respectively. As shown in fig. 15, four comparative lyophilized food compositions (lyophilized mango flakes, lyophilized blueberries, lyophilized salted soy and lyophilized raspberries) had water activities of 0.19, 0.16, 0.12 and 0.19, respectively. As shown in fig. 15, four examples of the present invention (Apple juice concentrate, blueberry juice concentrate, sour cherry juice concentrate, and mixed juice concentrate) have water activities of 0.58, 0.56, 0.57, and 0.55, respectively. An example of the invention is a composition dried using the method of the invention. For each of the comparative and inventive compositions, the water activity was determined using a Rotronic HydroPalm water activity meter at a temperature of 23 ℃. The reported water activity is the average of three experiments. ROTRONIC is a trademark of Rotronic AG Aktiengesellschaft SWITZERLAND Grindelstrasse CH-8303 BasersdorfSWITZERLAND, accession number 5139539. Thus, fig. 15 illustrates that the method of the present invention can be applied to dry food compositions to a water activity greater than 0.20 but less than 0.60. In some embodiments, drying the food composition to a water activity greater than 0.20 but less than 0.60 is desirable because it provides a food composition that is shelf-stable but retains the flavor of the starting food composition (e.g., the process retains the desired flavor compounds in the organoleptically desired amount). For example, fig. 16 depicts a graph of water activity vs. storage and flavor retention (expressed as a percentage of peak content, which is understood to be the peak concentration of flavor per unit volume). As shown therein, for example, while the storage stability can be maintained when the water activity is less than 0.20, the flavor retention is reduced when the water activity is less than 0.20. As also shown therein, for example, when the water activity is greater than 0.60, both the storage stability and flavor retention are reduced. Thus, in some embodiments, drying a food product (e.g., fruit and/or vegetable) to a water activity of 0.20 to 0.60 (e.g., by using the methods disclosed herein) is desirable not only because the process produces a shelf-stable product, but also because the process retains the flavor of the food product.

In one non-limiting example, the present system may be used to dry carrots. Carrots are typically washed, peeled, dried in whole, or sliced, or diced, and placed in large drying containers, bakeware or storage bins and dried under recirculation air in communication with the dryer of the present invention until a water activity of 0.2 to 0.6, 0.2 to 0.4, 0.2 to 0.3 or about 0.25 is achieved. Large drying vessels may be fluidized, agitated, or formed from inlet air to a continuously moving surface, such as a bucket or belt. The dried carrots may then be collected and placed in an airtight container with a solid evaporation barrier, such as aluminum foil or glass, to ensure stability of the volatile compounds. In some embodiments, the volume may be reduced by 70% to 85%, such as 70% to 75%, 70% to 80%, or 80% to 85%, and the mass may be reduced by 90% to 96%.

In another non-limiting example, the present system may be used to dry celery. Celery stems may be separated, washed, dried in whole, peeled, sliced, diced, corrugated cut, waffled cut, chopped, macerated, mashed, etc., and placed in large drying containers, bakeware or storage bins and dried under recirculation air in communication with the dryer of the present invention until a water activity of 0.2 to 0.6, 0.2 to 0.4, 0.2 to 0.3 or about 0.25 is reached. The recycled air temperature typically has an inlet air humidity of-40 ℃ to-10 ℃ and a temperature of 10 ℃ to 46 ℃, such as 35 ℃ to 45 ℃. The dried agricultural product may then be collected and placed in an airtight container with a solid evaporation barrier, such as aluminum foil or glass, to ensure stability of the volatile compounds. In this example, the volume may be reduced by 70% to 85%, such as 70% to 75%, 70% to 80%, or 80% to 85%, and the mass may be reduced by 90% to 96%. As further non-limiting examples, onions, peppers such as sweet or mexico peppers, turmeric, ginger, lettuce, broccoli, blueberry, grape, cucumber, strawberry, garlic, sweet potato, beet, green beans, etc., may be similarly processed and may result in dry, raw, shelf stable produce with long shelf life and high packing density. If placed in flexible packaging, the dried agricultural product may then be subjected to high pressure pasteurization, UV pasteurization, or irradiation to further limit biological contamination and improve shelf life. Fruit juice (fruit juice) may be similarly treated by placing the mashed fruit, vegetables, or combinations thereof in a uniform layer, typically 1 to 10mm thick, e.g., 2 to 7mm thick, on a non-tacky surface, e.g., a silicone glazed bakeware, and passing dry air recirculated from the present system over the surface. The rotating drum may also be used to produce a uniform puree dry by multiple passes of the resting puree. Herbs such as thyme, oregano, coriander, rosemary, and the like, spices such as cinnamon, saffron, prickly ash, nutmeg, clove, cardamom, and the like, and cannabinoid-containing compositions such as cannabis, hops, cannabis, and the like, may be similarly processed by placing the whole or lightly processed agricultural product in a hermetically sealed container in fluid communication with the drying system of the present invention.

In other embodiments of drying fruit and/or vegetables using the methods of the invention, the cellular stratum corneum may be disturbed by mechanical disruption (e.g., puncturing or cutting the surface), chemical disruption (by adding a solvent such as acetic acid), and/or by mechanical expansion (e.g., a freeze cycle or a hot fluid puncturing technique). In some embodiments, application of this method results in high retention of flavanols in the shelf-stable material.

Diced, sliced or crushed fruit and/or vegetable products can also be dried using the method according to the invention. In some embodiments, the sample may be placed on a solid sheet such as PTFE or silicone, an open mesh surface such as a silicone coated mesh, a wire mesh, expanded nylon, a polypropylene pad, or the like, or mechanically suspended such as strung or clamped in place. Dewatering may be initiated in a batch processor or a continuous tunnel processor until a desired water activity level (0.2 to 0.3, e.g., about 0.25) is achieved. In other embodiments, the sample may be placed on a silicone coated solid or perforated bakeware.

In one embodiment, a laminar flow horizontal bin as shown in fig. 17A-17C may include a high density bakeware and allow even horizontal flow through multiple layers. These bakeware may be perforated or solid. The horizontal laminar flow enclosure includes a dry process gas (typically air) inlet port fluidly connected to an inlet manifold to direct the flowing air into the interior volume. A process gas (typically humid air) outlet port is also provided to allow the flowing process gas (air) to flow out of the interior volume, to which the outlet manifold is fluidly connected. A plurality of bakeware are stacked within the volume and connected in fluid communication with the inlet manifold and the outlet manifold such that when the bakeware is loaded with produce to be dried, dry process gas/air flowing from the inlet manifold through the interior volume flows through the loaded bakeware, absorbs moisture, and humid process gas/air flows to the outlet manifold and out the process gas (air) outlet port. This arrangement tends to dry all of the loaded product uniformly and at generally the same rate. An additional recirculation blower may be fluidly mounted in parallel with the drying system to further increase the airflow rate across the bakeware while maintaining a constant air velocity across the drying medium.

Similarly, agricultural products may be dried in a vertical flow system having a plurality of stacked bakeware between a bottom plenum and a top plenum, wherein process drying gas/air travels up from the bottom plenum or down from the top through each perforated layer, resulting in a continuous isobaric stage and thereby creating a uniform air flow between the layers (see fig. 18A-18F). Filling the cut-in or cut-out produce with the load tray may further increase the drying rate in either the updraft or downdraft embodiments. When the drying gas moves from the inlet port to the outlet port through each tray, the louvered trays can achieve drying of solids with vertical flow if stacked side-by-side on each layer. Typically, the bakeware is removed and reinserted in reverse order (top to bottom) because the trays closest to the inlet port tend to dry faster than those furthest from the inlet port. Alternatively, the air flow rate may be reversed from an upward air flow to a downward air flow to enable uniform drying during the drying cycle without removing the tray.

Also, the bakeware can have perforated surfaces so that dry gas/air can flow vertically through the pan from the inlet port, absorbing moisture as it travels to the outlet port. Similarly, the tray orientation should be "flipped" halfway through the drying process, or periodically "flipped" during the drying process, to ensure uniform drying of all of the loaded agricultural product. Alternatively, the direction of the air flow may be "flipped" during the drying process, or periodically "flipped" during the drying process, to ensure uniform drying of all the loaded agricultural product. This configuration allows for drying of high density loaded agricultural products.

In the above examples, the wetted outlet gas may be dried (e.g., by a desiccant dryer of the present invention) and recycled to the inlet port.

In embodiments of the methods disclosed herein, the absorbent system may include one or more containers (to be separated from the external environment) having one or more bottom members, side members, one or more open sides, one or more partition members, one or more absorbent cartridges, one or more cartridge walls, absorbent media, one or more lid members, one or more lid gaskets, a container volume, a secondary volume, and/or a tray for containing juice.

One or more of the containers and/or trays may be constructed of composite materials, plastics, stainless steel, or the like, having a bottom member as a lower surface and side members extending from the bottom member to form sides, the open sides being uncovered and allowing fluid communication or communication between the external environment and the container volume. The one or more open sides may be closed and may be substantially sealed from the external environment by placing a cover member over the container at the open sides. In some embodiments, the one or more cap members may also have one or more cap gaskets placed between the one or more cap members and the container to further achieve a pneumatic seal between the external environment and the container volume.

In some embodiments, one or more of the partition members may be constructed of a similar material as the container and may further divide the container volume into sub-volumes. The partition member may also be vented, ported, and/or otherwise perforated to allow fluid exchange between the container volume and the secondary volume.

The one or more dryer cylinders may be constructed of a material similar to the container and/or dividing wall, the cylinder walls surrounding and allowing fluid communication with a quantity of absorbent medium.

In some embodiments, water from the contents that may be in the container volume may diffuse into the air and then into the absorbent medium that may be in the secondary volume. In other embodiments, the container volume may enclose the entire container interior, the secondary volume is omitted, and one or more cartridges may be placed in adjacent trays. In yet another embodiment, the absorbent medium may be placed directly in the container volume, omitting one or more cartridges.

In another embodiment, the active absorption system may also generally have one or more active circulation members and/or lock members. The active circulation member may include, but is not limited to, one or more fluid moving devices (e.g., fans, blowers, impellers, etc.) to increase fluid circulation within the vessel. For example, the circulation member may increase fluid flow through the one or more separation members, increase the exposed area of juice and/or media, increase fluid flow through the one or more cartridges, and the like. Such active flow may increase the dehumidification rate and correspondingly reduce the time to reach the desired dehumidification threshold.

In some embodiments, one or more lock members may be used, for example, to increase the retention force between the cap and the container. Such a lock member may pivot downward and/or otherwise positively provide for interference to retain the lid to the container. In some other embodiments, the lid may be screwed onto the container, secured using one or more fasteners, and/or otherwise attached to similarly increase retention between the lid and the container. Such increased force may be useful, for example, one or more circulation members and/or one or more recirculation members pressurizing the container volume and/or secondary volume differently, which may reduce the aerodynamic integrity of the container volume and/or secondary volume.

In some embodiments, a recirculating, large absorbent system may be employed, which may be connected to the system via one or more ports (e.g., port members). In some embodiments, such a recirculating, large absorption system may be similar to a recirculating drying system. Pneumatic lines (generally known in the art) may connect the ports to an absorption vessel, which may be constructed of composite materials, plastics, stainless steel, or the like, and may be pneumatically sealed and/or contain an absorption medium and/or one or more cartridges. Some embodiments may include one or more check valves in the pneumatic lines to help direct the flow of air. Moisture laden air may be drawn from the container volume through the pneumatic line, into the absorption container, through the absorption medium, where the absorption medium absorbs moisture from the air, and then back into the container volume through the pneumatic line. In some embodiments, one or more recirculation members (e.g., one or more blower units, vacuum units, etc.) may be used to pull air through the pneumatic line and/or as a blower unit to enter/exit air through the pneumatic line, the absorption vessel, and the absorption medium. In some embodiments, the one or more active circulation members may be as or in combination with one or more recirculation members. In some embodiments, a bypass recirculation blower may be used to increase the airflow across the product media without adjusting the airflow rate across the absorption media.

In some embodiments, the absorption system may further include an absorption medium regeneration capability. For example, one or more desiccant regeneration methods (e.g., heating the absorbent medium to evaporate absorbed water, diffusing the water through a dehumidifier, etc.) may be used to recover the medium. In some embodiments, the absorbent system may have more than one media compartment in the absorbent container (and/or one or more containers, each having one or more media compartments), which may be actuated therebetween. For example, the system may have a plurality of absorbent media compartments, each compartment being selectable by an open/close valve, an air valve, an electrically actuated door, etc., wherein the system allows air to flow through the first compartment until the media of the first compartment is saturated. At this point, the system may close the first compartment and open the second compartment while also activating the recovery system in the first compartment to desaturate the media of the first compartment, and may then continue through the respective compartments. Such a system may be scaled (e.g., with 2, 5, 10, etc. compartments/absorption vessels) to maintain saturation and/or recovery rate while maintaining the air in the vessel at a sufficiently low water content.

In some embodiments, the absorbent system and/or media may be manually restored. For example, as described above, one or more media compartments may be available, and/or one or more media trays may be removable/replaceable. Thus, when one tray is saturated, the operator may block and/or pass airflow through the container, remove the media tray, place the media tray in the oven to restore the media, and then place the restored media tray back into the system. In some embodiments, the vessel may be completely replaced by disconnecting the line from the depleted vessel and then connecting to a new vessel.

In some embodiments, one or more air filter elements may be used to prevent dust and/or debris from exiting the absorption vessel and returning to the vessel to mix with the contents. In some embodiments, such air filter elements may be less than 10 microns, less than 5 microns, or less than 1 micron for particle size filtration.

In some embodiments, one or more sensors (e.g., airflow sensors, humidity sensors, etc.) may be provided to measure airflow, water content, pressure, etc. of air flowing through the lines, ports, valves, and/or containers. The sensor data may then be used to trigger an alarm (e.g., change media tray, switch media tray actuator, etc.), automatically actuate a port/valve, switch to new media, start/stop media recovery, etc. Further non-limiting examples are illustrated elsewhere in the present disclosure.

In some embodiments, the airflow and moisture absorption may generally be related to the rate at which moisture is released from the contents during processing. For example, when a particular herb is dehydrated, it may occur at a linear rate, allowing the system to be sized and/or regenerated accordingly. In other embodiments, the dehumidification rate may decrease exponentially over time, and thus the system may be sized and/or regenerated accordingly instead.

In some embodiments, the regeneration system may include one or more regeneration units, a volume of media, one or more input valves, one or more exhaust valves, one or more output valves, one or more exhaust members, one or more filtration members, and/or one or more access panels. The system may exist as a single regeneration system or as multiple regeneration system designs.

The line may be generally securely connected to the valve in a fluid tight connection as known in the art. The input valve may generally allow multiple directions of discharge of the inlet air from the line (e.g., to the media in the media volume, to the container, etc.), the exhaust valve may generally receive multiple air inlet paths (e.g., from the media volume, from the container, etc.), and the output valve may generally receive multiple air inlet paths (e.g., from the media volume, from the container, etc.). However, in other embodiments, the valve may be configured in other ways. The container may typically be substantially fluid tight except for the inlet valve, outlet valve, and vent valve, which may typically be substantially fluid tight when in the closed position. In some embodiments, the vent member may be fitted to or with the vent valve to direct, diffuse, flow, and/or otherwise divert flow.

The filter member may include, but is not limited to, one or more air filters located before and/or after the media to remove particulates and/or media from the air, which may generally extend the life of the media, reduce maintenance, and/or maintain the integrity of the contents. As described above, in some embodiments, for particle size filtration, such filters may be less than 10 microns, less than 5 microns, or less than 1 micron.

The access panel may include one or more removable panels in the container to allow access to the media, volume, and/or regeneration unit. The panel may remain substantially airtight when in place, for example, using one or more gaskets and/or retainer structures. Using locking retainers or the like in some embodiments, the panel may be removed for servicing the system and replaced once serviced.

The regeneration system may be similar to a large recirculation system, but wherein the medium regeneration is further achieved using one or more regeneration units in the volume of the medium. A line may connect the system to the vessel and use one or more input valves to direct the incoming air through the vessel and/or medium volume. The dried air may then pass through the outlet valve and into the line returning to the vessel, and/or the un-dried air may pass through the vessel, outlet valve and line prior to returning to the vessel.

In some embodiments, the input valve may direct air entirely into the media volume or into the container; however, in some embodiments, partial flow redirection (i.e., where some of the air passes through the volume of the medium and the remainder passes through the container undried) may be used, etc., when, for example, complete humidification may cause the air to be overdried, possibly exceeding the water output of the juice content.

When media is used for dry intake air, one or more input valves may allow air to pass through the line, the media in the media volume, and out through the output valve. When the media is saturated and/or the media volume is otherwise bypassed, one or more input valves may typically allow air to pass through the vessel (i.e., around the media area) and out through the output valve. In some embodiments, air may also be diverted from the container and out of the exhaust valve and/or exhaust member. During such bypass operations, media may be removed, replaced, and/or otherwise maintained from a media volume that may be accessed through one or more access panels on the container.

In some embodiments, one or more regeneration units may raise the temperature and raise the temperature of the media and the media volume above a desired temperature threshold as the media undergoes regeneration. The increase in heat may then cause the saturated medium to release the absorbed moisture into the medium volume and then be expelled through the exhaust valve and/or exhaust member. At the beginning of the regeneration process, one or more valves may be opened to the external environment; however, in other embodiments, one or more valves may be opened during the regeneration process (e.g., once a temperature threshold is reached).

In some embodiments, regeneration may be continued for a set period of time (e.g., where the regeneration time is a known value), and then one or more valves may be closed, substantially sealing the volume of media from the external environment, while in other embodiments one or more sensors (humidity regulators, airflow sensors, thermostats, etc.) may be used to sense dehumidification of the media and control the regeneration unit, valves, etc. For example, the sensor may detect humidity above a threshold (e.g., 75%, 90%, 99%, etc.) and close one or more input valves. The one or more regeneration units may then be energized and begin heating to a desired temperature threshold, and once the sensor detects that the desired temperature has been reached, one or more exhaust valves may be opened. Then, once the one or more sensors detect that the humidity has reached a lower threshold (e.g., 0%, 10%, 25%, etc.), the one or more regeneration units may be stopped, the one or more exhaust valves may be closed, and the one or more input valves may be opened again (and/or once the sensors return to operating temperature so as not to add too much heat to the contents). Alternatively, one or more exhaust valves may be opened as soon as one or more input valves are closed. In some further embodiments, some air may be admitted through the inlet valve while the medium is being regenerated to provide active air flow, while in other embodiments, air may be expelled through the exhaust valve by thermal convection regeneration (e.g., using a fluid bypass in the valve, using a concentric exhaust valve or exhaust member, etc.).

In some embodiments, a multiple regeneration design may be employed, wherein the multiple regeneration design includes multiple regeneration systems, such as a first system, a second system, a third system, and a fourth system, wherein each system may be independently controllable. In such designs, air may be directed through each compartment, a single compartment, and/or any subset thereof.

In some embodiments, in operation, the compartment may open its input and output valves while the compartment remains closed. Air may flow through the input valve, dry through the medium, and exit the output valve before returning to the container. Once the compartment medium is saturated to a threshold level, the input and output valves may be closed, the exhaust valve may be opened, the regeneration unit may be energized, and medium regeneration may begin. Substantially simultaneously with the compartment closing its valve, the compartment may open its input and output valves to continue dehumidification while the compartment regenerates. Thus, a constant dehumidification process can be achieved and the number of compartments, volume of media, air flow rate, etc. can be adjusted to optimize dehumidification and consistency.

In some embodiments, one or more compartments may be opened by an access panel to remove and/or replace media, repair a regeneration unit, etc. For example, where one or more compartments are devoid of regeneration units, the media may be removed, regenerated in an external regeneration unit, and then returned to the compartment for continued operation.

Embodiments of the product output by the method of the invention, such as juice concentrate, may be of higher quality and more representative of the input product than products obtained by other methods, as compared to methods of drying under heat and/or vacuum as described above. In some embodiments, this may be because the methods of the present invention do not drive volatiles and/or char food contents, resulting in enhanced organoleptic properties in some embodiments, such as brighter, more concentrated flavor peaks, and fresher and/or cleaner product aftertaste with minimal flavor of caramelized or oxidized byproducts. In some embodiments, the removed water volume may be reintroduced with or without agitation to restore the original juice. Unlike conventional concentrated and reconstituted juices, embodiments of the reconstituted juices produced according to the invention can retain one or more substances selected from vitamins, sugars, salts, acids, oils, and flavors in amounts equal to or substantially equal to the one or more substances present in the juice from which the juice concentrate is obtained. Thus, in some embodiments, the reconstituted juice is identical or substantially similar in composition and/or organoleptic to the original juice without the need for fortification and/or enrichment by the addition of flavoring agents, essences, oils, vitamins, sugars, salts, acids, and the like.

In addition, in the case of conventional systems and methods that use a vacuum to withdraw moisture, such vacuum removal may also be used to withdraw some of the desired volatile compounds from the contents simultaneously, rather than withdraw only moisture as occurs in embodiments of the methods of the present invention. In contrast, embodiments of the system of the present invention may generally operate at or near atmospheric pressure to reduce diffusion of volatiles from the contents under vacuum. Operating at or near atmospheric pressure may generally allow diffusion from the contents into a fluid stream (e.g., a gaseous stream) and then into the absorption medium at a relatively predictable rate while maintaining substantially all volatile compounds and characteristics of the contents.

In some embodiments, such as where additional retention of volatiles from the contents may be desired (e.g., particularly high quality goods, very imperceptible/bland volatiles, etc.), the system may be operated at a pressure above atmospheric, such as 761 to 1500 torr, 760 to 2000 torr, 760 to 3000 or 760 to 4000 torr, to further reduce the loss of volatiles from the contents. Embodiments of this arrangement can limit the diffusion of moisture and volatiles from the contents into the diffusion fluid (i.e., air moving in this case) by using higher pressures to drive the moisture and volatiles into the contents while reducing their outflow. For a small diffuse outflow that may still occur, the diffuse fluid may quickly reach saturation of volatiles and moisture, thus resulting in a net zero further diffusion once saturated. However, because the absorbent medium selectively removes moisture (and leaves volatiles), the fluid flowing through the one or more input valves has a higher water content, while the fluid exiting through the one or more output valves has a lower water content (due to flowing through the absorbent medium), moisture may be continually removed from the fluid, and the moisture saturation point of the fluid may never be reached, resulting in continual removal of moisture without significant removal of volatiles from the contents. Thus, embodiments of the system may further maintain the integrity and quality of the contents better than any existing systems or methods through the drying process.

In some embodiments, operation of the passive container or active container may include placing an absorbent medium and juice content in the container, energizing one or more circulation members (if equipped), sealing the open side of the container with a cover, allowing moisture of the content to be absorbed by the absorbent medium, changing the medium if the medium is saturated and/or the content does not reach a desired humidity threshold, and/or removing dehydrated content from the container once the desired humidity threshold is reached. In some embodiments, the dehumidification/drying of the juice content is performed at ambient atmospheric pressure and room temperature without additional heating and/or application of vacuum. In some embodiments, the dehumidification/drying of the juice content is performed at reduced atmospheric pressure and/or elevated temperature using heat and/or application of vacuum.

In some cases, recirculation embodiments may include placing the contents in a container and sealing the container with a lid, placing an absorbent medium in the absorbent container and sealing the absorbent container, connecting the container to the absorbent container through one or more pneumatic lines, energizing one or more recirculation members, and allowing moisture of the contents to be absorbed by the absorbent medium, changing the medium if the medium is saturated and/or the contents do not reach a desired humidity threshold, and/or removing dehydrated contents from the container once the desired humidity threshold is reached.

In some cases, regeneration-recirculation embodiments may include placing the contents in a container and sealing the container with a lid, placing an absorbent medium in the absorbent container and sealing the absorbent container, connecting the container to the container using one or more pneumatic lines, energizing one or more recirculation members and allowing moisture of the contents to be absorbed by the absorbent medium, optionally exchanging the saturated medium with an unsaturated medium if the medium is saturated and the contents do not reach a desired humidity threshold, and/or removing dehydrated contents from the container once the contents reach the desired humidity threshold.

In some embodiments, the system components described herein and/or subsets thereof may be available in one or more kits. For example, such kits may include contained partition members, cartridges, absorbent media, gaskets, contents, recirculation systems, ports, lines, check valves, absorbent containers, recirculation units, large regeneration systems, regeneration units, sensors, valve exhaust members, filters, access panels, and the like.

In some embodiments, the batch embodiment configurations described above may be adapted to run a continuous flow drying/concentration process by separating processed food products (e.g., juice) by density and pumping the denser portion out of the bottom of the chamber into a separate system for continuous processing. This separation process may be repeated several times until the most dense fraction pumped from the last system in the chain has the desired density, viscosity, water activity, brix and/or other parameters for harvesting. The food product may also be placed by a spinning or centrifugation step to assist in achieving a density gradient for juices with varying water content. The process may be performed in a batch or continuous configuration.

Process control may be performed on any of the above systems, for example by periodically taking samples of small juice content to measure water activity/water content, brix, etc. Factors such as air flow, drying medium replacement/recovery, process time remaining, etc. may be adjusted based on the measurements taken.

Fruit concentrates produced as described herein are shelf stable and can be stored in any convenient container such as bottles, jars, barrels, and the like. In some embodiments, the present invention relates to a flexible single serve pouch or package system for containing and delivering fruit concentrate. The bag system includes elongated, generally rectangular front and rear panels joined together at top, bottom and side seals to define an interior containment volume. In some embodiments, one or more tear slits are formed through the side seal to act as a stress concentrator for initiating and guiding the tear opening at or near the top seal. The tear does not encroach into the product volume inside the pouch. In some embodiments, the sides are heat sealed together to define a seal width of, for example, 3.175 to 9.525 mm. In some embodiments, the package may further include a seam perforated or otherwise weakened across a portion of a corner of the bag to define a pour spout once torn. Thus, in some embodiments, the opening of the weakened tear produces a pour spout through which viscous shelf-stable juice concentrate can be extracted from the pouch. However, such pre-weakened seams are not necessarily required and are sometimes used to simply define the shortest tear path between the cuts. In some embodiments, the pouch has a generally rectangular-shaped narrow tail extending therefrom, while in other embodiments, the pouch has a circular shape. In some embodiments, the bag may have a predetermined geometry, such as a circle, square, rectangle, triangle, right cylinder, etc.

In some embodiments, the pouch is made of flexible multi-layer foil and/or film material and may include an outer layer (e.g., PET (polyethylene terephthalate), polyester (e.g., coated polyester, etc)), which is generally transparent, at least one inner layer (e.g., LLDPE (linear low density polyethylene), nylon EVOH (ethylene vinyl alcohol) co-extruded film, HDPE (high density polyethylene), EVA (ethylene vinyl acetate), metallocene complex, MDPE (medium density polyethylene), VLDPE (very low density polyethylene), low density polyethylene, etc.), such as a low friction or high-permeability thin film, for preventing loss of flavor due to outgassing, dissolution, and/or the like, an evaporation barrier layer (e.g., a metal foil evaporation barrier layer, such as an aluminum foil, a steel foil, a copper foil, a metal foil, etc.) for directly contacting the juice concentrate, an inner layer (e.g., LLDPE (linear low density polyethylene), nylon EVOH (ethylene vinyl alcohol) co-extruded film, HDPE (high density polyethylene), EVA (ethylene vinyl acetate), metallocene complex, MDPE (medium density polyethylene), VLDPE (very low density polyethylene, etc.), such as a low friction or high-permeability thin film, which may also be referred to as a low friction or high-permeability film, may be provided as an inner layer, also referred to as an evaporation barrier layer, which may be disposed between the inner layer and the outer layer, and generally being a liquid phase barrier layer, and may be disposed between the inner layer and the some of the liquid phase barrier product, and may be filled between the inner layer and the outer layer, each of the outer layer, the food-contact inner layer, the adhesive layer, and the evaporation barrier is made of a different material. In some embodiments, each of the outer layer, the food-contact inner layer, the adhesive layer, and the evaporation barrier are made of the same material. In some embodiments, each of the outer layer, the food-contact inner layer, the adhesive layer, and the evaporation barrier is made of aluminum. In some embodiments, the bag is generally flat. In some embodiments, the pouch containing the food product having a water activity of, for example, 0.2 to 0.6, may be further subjected to high pressure pasteurization after sealing in the pouch to further reduce and denature the biological contaminants.

The juice concentrate contained in the bag may be provided in a concentrated viscous form or may be rehydrated to approximate its original juice form. For either form of use, the bag may simply be opened, for example along a predetermined solid access line, for example by applying a twisting force to the tear. The access line is typically located at the location of the optimal cross-sectional opening in the extraction direction so as to allow the contents of the bag to be easily removed without interference.

For reconstituted juice service, the contents of the bag may be mixed with an appropriate volume of water and stirred or agitated until the contents are completely homogenized.

In some embodiments, the pouch is formed as a pouch so long as the seal acts to manage tension on the panel to maintain the flat, rectangular shape of the pouch and maximize pouch surface area when filling with fruit concentrate. Pouches are typically prepared in a "form, fill, and seal" operation, more typically under an inert atmosphere, such as positive pressure nitrogen, to produce a fruit juice concentrate filled and sealed pouch. However, if a single-sided seal is selected, the bag may have any other convenient shape, such as that shown in the drawings or cylindrical, for example. In some embodiments, the pouch is generally flat.

In some embodiments, the pouch comprises a first multi-layer sheet of predetermined geometry sealed to a second identically shaped sheet to create a deformable, fluid-tight pouch defining an interior volume and an outer edge separating the interior volume from its external environment. In some embodiments, each of the first sheet and the second sheet includes a food-contact inner layer, an outer layer, at least one adhesive layer, and an evaporation barrier layer, as described elsewhere herein. In some embodiments, each of the first sheet and the second sheet comprises a food-contact inner layer, an outer layer, at least one adhesive layer disposed between the inner layer and the outer layer, and an evaporation barrier as described elsewhere herein, wherein each layer in each layer sheet is the same as or different from the corresponding layer in the other sheet. In some embodiments, each such evaporation barrier is a metal foil evaporation barrier. In some embodiments, in each of the first sheet and the second sheet, the layers are made of the same material. In some embodiments, in each of the first sheet and the second sheet, each layer is made of aluminum.

As discussed elsewhere herein, in some embodiments, the pouch or pouch includes one or more tears. In some embodiments, the pouch or pouch includes a first tear seam formed through an outer edge of the pouch that separates the interior volume from the external environment. In some embodiments, the pouch or pouch further comprises a second tear seam formed through the outer edge and spaced apart from the first tear seam. In some embodiments, the pouch or pouch further comprises a first weakened tear strip extending between the first tear seam and the second tear seam.

Other disposable bag shapes, such as stick or tetrahedral or multiple bag, such as spout or bulk bags, may also be used to selectively dispense the juice concentrate of the present invention. While the stick-type bag may be formed on a vertical form, fill and seal system and a greater surface area to volume ratio may be achieved to increase the utilization of the packaging material, most multiple-use bags may be constructed as preformed bags and may be filled directly through a nozzle or alternatively through a portion of unsealed film, which may then be sealed after filling. In the case of nozzle filling, a vacuum may be applied to the bag prior to filling, thereby removing excess headspace from the bag, and achieving high shelf life and low oxidation.

In the case of multiple-serving pouches, the contents may be dispensed manually, pneumatically, or by mechanical depression of the container wall. The nozzle may comprise a non-drip tip, such as a silicone cross slit valve or peristaltic valve, to limit exposure of the remaining bag contents to the atmosphere. The internal volume of these bags is typically between 0.1L and 3.5L, while the internal volume of bulk bags can be 3.5L to 1,000L. In another embodiment of the invention, a food safety tank, such as a 5 gallon tank (about 19L) or a 55 gallon tank (about 208L) or a non-refrigerated tank truck, such as a 30000 gallon (about 113562L) tank truck, can be used to store juice concentrate having a water activity below 0.60 at ambient temperature without organoleptic degradation. The bucket may be made of a solid evaporation barrier and may be configured as a reusable container.

In some embodiments, a serving of juice may be provided by partially sealing two multiwall sheets together to create an open package. The open package is filled with a sufficient amount of juice concentrate to produce a predetermined volume of reconstituted juice (e.g., 8 ounces), typically under an inert atmosphere. The two multi-layer sheets are fully sealed together to fully encapsulate the juice concentrate, thereby creating a pouch containing enough juice concentrate to be reconstituted by the added water to create reconstituted juice. For example, the open package may be filled with a sufficient amount of juice concentrate to provide at least one portion of reconstituted juice, such as one, two, three, four, five, six, seven, eight, nine, or ten portions, when reconstituted by the added water. The pouch is then transported (e.g., to a purchaser) at ambient temperature. In some embodiments, the fruit juice concentrate filled pouch is shelf stable for at least one year, at least three years, at least five years, at least seven years, or at least ten years at ambient temperature.

In some embodiments, the pouch measures 130mm x 65mm x 5mm, where thickness refers to the thickness of the fruit juice concentrate when filled in the fill volume. In some embodiments, the pouch has a length of 70 to 200mm, a width of 30 to 90mm, and a thickness of 2 to 8mm when filled. In some embodiments, bag shape, size, thickness, and layer arrangement may be varied as desired.

While this specification contains many specific implementation details, these should not be construed as limitations on the scope of any invention or of what may be claimed, but rather as descriptions of features specific to particular embodiments of particular inventions. Certain features that are described in this specification in the context of separate embodiments can also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable subcombination. Furthermore, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination can in some cases be excised from the combination, and the claimed combination may be directed to a subcombination or variation of a subcombination.

Similarly, although operations are depicted in the drawings in a particular order, this should not be understood as requiring that such operations be performed in the particular order shown or in sequential order, or that all illustrated operations be performed, to achieve desirable results. In some cases, multitasking and parallel processing may be advantageous. Moreover, the separation of various system components in the embodiments described above should not be understood as requiring such separation in all embodiments, and it should be understood that the program components and systems can generally be integrated together in a single product or packaged into multiple products.

Accordingly, while the invention has been illustrated and described in detail in the drawings and foregoing description, the same is to be considered as illustrative and not restrictive in character. It is to be understood that the embodiments meeting the best mode and implementation requirements have been shown and described in the foregoing specification. It will be appreciated that those skilled in the art can readily devise nearly infinite numbers of insubstantial changes and modifications of the above-described embodiments and that it is impractical to attempt to describe all such embodiment variations in this specification. Accordingly, it should be understood that all changes and modifications falling within the spirit of the new technology are desired to be protected.

Claims

1. A multi-layered, flexible and generally flat bag for transporting and dispensing juice concentrate, comprising:

a first elongated, generally rectangular multi-layer portion sealed to a second elongated, generally rectangular portion to create a deformable, generally rectangular, fluid-tight pouch defining an interior volume and separating the interior volume from an external environment, wherein the pouch further defines a top end, an oppositely disposed bottom end, and first and second sides extending therebetween;

a juice concentrate contained within the interior volume; and

A tear formed through at least one side;

wherein the juice concentrate has a water activity of less than 0.60.

2. The multi-layered, flexible and generally flat bag for transporting and dispensing concentrated juice concentrate according to claim 1, wherein the first and second elongated, generally rectangular multi-layered portions each further comprise:

an outer layer;

a food contact inner layer;

an adhesive layer disposed between the inner layer and the outer layer; and

a metal foil evaporation barrier layer disposed between the inner layer and the outer layer;

wherein the opening of the weakened tear seam creates a pour spout through which the viscous shelf-stable juice concentrate can be extracted from the pouch.

3. The multi-layered, flexible and substantially flat bag for transporting and dispensing concentrated juice concentrate according to claim 2, wherein all layers are aluminum.

4. The multi-layered, flexible and substantially flat bag for transporting and dispensing concentrated juice concentrate according to claim 2, wherein the outer layer is selected from the group consisting of PET and polyester; wherein the food-contact inner layer is selected from the group consisting of LLDPE, HDPE, EVA, a metallocene complex, MDPE, VLDPE, LDPE and nylon EVOH coextruded film; wherein the adhesive layer is selected from the group consisting of LDPE, HPC and EAA; and wherein the metal foil evaporation barrier is selected from the group consisting of aluminum foil, steel foil, and copper foil.

5. A multi-layered, flexible, substantially flat pouch for containing at least one serving of juice concentrate, comprising:

a first multiwall sheet of a predetermined geometry sealed to a second identically shaped sheet to create a deformable, liquid-tight pouch defining an interior volume and an outer edge separating the interior volume from an external environment;

a juice concentrate portion contained within the interior volume; and

a first tear formed through the outer edge;

wherein the juice concentrate portion has a brix level of at least 78 degrees and a water activity of less than 0.60;

wherein the viscosity of the juice concentrate portion is from 5000 to 20000 centipoise;

wherein the juice concentrate portion has been dried to a water activity level of less than 0.60 using an atom selective drying medium; and is also provided with

Wherein the atom selective drying medium has a selective pore size of less than 4 angstroms.

6. The multi-layered, flexible, generally flat pouch for containing at least one serving of juice concentrate according to claim 5, further comprising a second tear seam formed through the outer edge and spaced apart from the first tear seam; a first weakened tear strip extends between the first tear seam and the second tear seam.

7. The multi-layered, flexible, substantially flat pouch for containing at least one serving of juice concentrate according to claim 5, wherein the predetermined geometry is selected from the group consisting of circular, rectangular, square, and triangular.

8. The multi-layer, flexible, substantially flat pouch for containing at least one serving of juice concentrate of claim 5, wherein the first multi-layer sheet and the second multi-layer sheet each further comprise:

an outer layer;

a food contact inner layer;

an adhesive layer disposed between the inner layer and the outer layer; and

wherein the opening of the weakened tear strip creates a pouring spout through which the juice concentrate can be extracted from the pouch.

9. The multi-layered, flexible, substantially flat pouch for containing at least one serving of juice concentrate according to claim 5, wherein all layers are aluminum.

10. The multi-layered, flexible, substantially flat pouch for containing at least one serving of juice concentrate according to claim 5, wherein the outer layer is selected from the group consisting of PET and polyester; wherein the high-slip food-contact inner layer is selected from the group consisting of LLDPE, HDPE, EVA, a metallocene complex, MDPE, VLDPE, LDPE and nylon EVOH coextruded film; wherein the adhesive layer is selected from the group consisting of LDPE, HPC and EAA; and wherein the metal foil evaporation barrier is selected from the group consisting of aluminum foil, steel foil, and copper foil.

11. A multiple use bag containing a juice concentrate, comprising:

an outer layer;

a food-contacting inner layer defining an interior volume;

a dispensing nozzle formed through each layer;

a quantity of viscous fruit juice concentrate disposed in the interior volume; and

a valve operatively connected to the nozzle.

12. A method, comprising:

a) Partially sealing the two multiwall sheets together to create an open package;

b) Filling the open package with a juice concentrate;

c) The two multi-layer sheets are fully sealed together to fully encapsulate the juice concentrate to produce a pouch containing sufficient shelf-stable juice concentrate to be reconstituted with added water to produce at least one portion of reconstituted juice.

13. The method of claim 12, wherein the juice concentrate is stable for at least ten years at ambient temperature.

14. The method of claim 12 or 13, further comprising transporting the juice concentrate at ambient temperature.

15. A juice concentrate derived from fruit juice, wherein the juice concentrate retains one or more substances selected from vitamins, sugars, salts, acids, oils and fragrances in an amount substantially equal to the amount of the one or more substances present in the fruit juice from which the juice concentrate was derived; wherein the juice concentrate is not enriched; and wherein the juice concentrate is not fortified.

16. The juice concentrate derived from juice according to claim 15, wherein at least 80% of the flavour is an ester having at least four carbons.

17. The juice concentrate derived from juice according to claim 16, wherein at least 90% of the flavour is an ester having at least four carbons.

18. Fruit juice concentrate obtained from fruit juice according to any one of claims 15-17, wherein the fruit juice concentrate is shelf-stable.

19. The juice concentrate derived from juice according to any one of claims 15-18, wherein the juice concentrate has significantly less water than the juice from which the juice concentrate is derived.

20. The juice concentrate according to any one of claims 15-19, wherein the juice concentrate has a brix value of 76 ° to 83 °.

21. The juice concentrate according to any one of claims 15-20, wherein the juice concentrate has a viscosity between 1000 and 20000 centipoise at 21 ℃, a water activity of 0.5 to 0.595, and a water content of 10% to 23%.

22. The juice concentrate according to any one of claims 15-21, wherein the juice concentrate is derived from a single juice.

23. The juice concentrate according to any one of claims 15-22, wherein the juice concentrate is derived from a juice mixture.

24. The juice concentrate of claim 23, wherein the juice mixture comprises apple juice.

25. A juice concentrate derived from juice, wherein:

the one or more desired organoleptic properties of the juice concentrate are substantially similar to those of the juice from which the juice concentrate is derived; and is also provided with

The juice concentrate does not have one or more undesirable organoleptic properties.

26. The juice concentrate of claim 25, wherein the juice comprises apple juice.

27. A juice concentrate, wherein the juice concentrate has the following characteristics:

water activity of 0.50 to 0.595,

water content of 10% to 23%, and

sugar content of 76 ° to 83 ° brix.

28. A juice concentrate, wherein the juice concentrate has the following characteristics:

a water activity of 0.50 to 0.595, and

at least one characteristic selected from the group consisting of: anti-microcrystallization at a temperature of 15 ℃ to 25 ℃ undisturbed for at least 6 months, having a fructose content of greater than 55%, being biostable, free of refined sugar, free of added salts, free of added preservatives, free of added acids, and combinations thereof.

29. The juice concentrate of claim 27 or 28, wherein the juice from which the juice concentrate is derived comprises apple juice.

30. A preserved food composition derived from a food, wherein the preserved food composition has a combination of the following properties:

a water activity level of less than 0.60,

a water content of 27% to 33%, and

a fructose content of at least 55%;

wherein the food composition is shelf stable and non-crystalline at standard room temperature and pressure.

31. A preserved food composition according to claim 30, wherein the water activity level is from 0.50 to 0.60.

32. An aqueous composition obtained from the concentration of a source juice, wherein the aqueous composition comprises:

water; and

fruit essence;

wherein the aqueous composition has a vitamin content substantially the same as the vitamin content of the source juice;

wherein the aqueous composition has an oil content substantially the same as the oil content of the source juice; and is also provided with

Wherein the aqueous composition has a flavor content substantially the same as the flavor content of the source juice;

wherein the aqueous composition has substantially the same salt to sugar ratio as the source juice;

wherein the aqueous composition has substantially the same acid to sugar ratio as the source juice; and is also provided with

Wherein the source juice comprises at least 10% apple juice.

33. A dried fruit product obtained by drying one or more fruits, wherein the dried fruit product has a water activity of from 0.20 to 0.60.

34. The dried fruit product of claim 33, wherein the dried fruit product is shelf-stable.

35. A dried vegetable product obtained by drying one or more vegetables, wherein the dried vegetable product has a water activity of from 0.20 to 0.60.

36. The dried vegetable product of claim 35, wherein the dried vegetable product is shelf stable.

37. An apparatus for drying agricultural products, comprising:

a process gas air inlet port;

a process gas outlet port;

a central chamber positioned in fluid communication with the process gas inlet port and the process gas outlet port;

a plurality of stacked bakeware disposed in the central chamber; and

a source of dry process gas operatively connected to the process gas inlet port;

wherein the agricultural products located on the respective bakeware are dried as the dried process gas flows therethrough.

38. The apparatus of claim 37, further comprising:

a process gas inlet manifold connected in fluid communication with the process gas inlet port and the central chamber; and

a process gas outlet manifold connected in fluid communication with the process gas outlet port and the central chamber;

wherein the process gas flows horizontally through the central chamber.

39. The apparatus of claim 37, wherein the process gas flows vertically from the process gas inlet port to the process gas outlet port.

40. The apparatus of claim 39 wherein the respective bakeware is perforated.

41. The apparatus of claim 39, wherein the respective bakeware is louvered.

42. The apparatus of claim 37, wherein the source of dry process gas is a dryer fluidly connected to the process gas inlet port and the process gas outlet port; wherein the process gas is maintained at a temperature of 35 to 45 ℃.

43. A method of drying agricultural products, comprising:

a) Placing agricultural products on a plurality of bakeware to produce a plurality of loaded bakeware;

b) Placing the loaded bakeware into a dryer to produce a stack of loaded bakeware;

c) Flowing dry air through the loaded bakeware to produce moist air and dry produce;

d) Directing the humidified air through a dryer to produce dry air;

e) Directing dry air from the dryer onto the loaded bakeware;

f) Taking out the dried agricultural products from the baking tray;

wherein the dried air is maintained at a temperature of 35 ℃ to 45 ℃; and is also provided with

Wherein the dried agricultural product has a water activity of 0.2 to 0.6.

44. A drying container comprising:

a cylindrical portion having a top end and an oppositely disposed bottom end and having an inner diameter defining an interior volume;

a top cover portion operatively connected to the top end;

a bottom discharge cap portion operatively connected to the bottom end;

a drain port operatively connected to the bottom drain cover;

an air inlet port operatively connected to the cylindrical portion;

an air outlet port operatively connected with the top cover portion;

a liquid inlet port operatively connected to the cylindrical portion and disposed adjacent the top cover portion;

a dryer operatively connected to the air inlet port and the air outlet port;

wherein the inner diameter is at least 15cm.

45. The drying vessel of claim 44, further comprising a tapered reservoir portion operatively connected to the bottom end and the discharge port.

46. The drying vessel of claim 44, wherein the air inlet port is disposed adjacent the top cover portion; and wherein the air inlet conduit extends from the air inlet port into the interior volume.

47. The drying vessel of claim 44, wherein the air inlet port extends through the cylindrical side portion and is inclined upwardly at least 5 degrees.

48. The dryer vessel of claim 47, wherein the air inlet port is inclined upwardly at least 15 degrees.

49. The drying vessel of claim 44, further comprising a trough operatively connected to the liquid inlet portion.

50. The drying vessel of claim 49, further comprising a standing liquid partially filling the interior volume.

51. The drying vessel of claim 50, wherein the semi-rigid bubble mesh film forms on and remains centrally located above the standing liquid when air is blown into the interior volume through the air inlet port and the liquid overflows the trough and travels down the inner wall into the standing liquid without collapsing.

52. The drying vessel of claim 50, wherein the dryer further comprises a desiccant selected from the group consisting of porous sodium aluminosilicate and porous sodium potassium aluminosilicate; and wherein the desiccant has an average pore size of less than 4 angstroms.

53. A recirculating water absorbing system comprising:

a first hermetically sealed container for containing a liquid;

a second pneumatically sealed container;

at least partially filling a predetermined amount of a water-absorbing medium of the second pneumatically sealed container;

first and second spaced apart fluid conduits, each respective fluid conduit being operatively connected to the first and second pneumatically sealed containers;

A first check valve operably connected with the first fluid conduit to maintain one-way flow from the first hermetically sealed container to the second pneumatically sealed container;

a second check valve operatively connected to the second fluid conduit to maintain one-way flow from the second pneumatically sealed container to the first hermetically sealed container.

54. The recirculating water absorbing system according to claim 53, further comprising a circulation pump operatively connected to the at least one fluid conduit; and wherein the water absorbing medium is selected from the group consisting of sodium aluminosilicate, sodium potassium aluminosilicate, zeolite, and combinations thereof; wherein the water-absorbing media each have a respective cross-sectional diameter of between 2.5mm and 5 mm; wherein the water-absorbing media each have a corresponding pore size of 3 to 4 angstroms.

55. The method of claim 43, wherein the agricultural product comprises one or more vegetables.

56. A dried agricultural product prepared according to the steps comprising:

preparing agricultural products for drying by performing one selected from the group consisting of washing, peeling, slicing, and combinations thereof to produce a prepared product;

placing the prepared product in a drying chamber;

directing dry air onto the prepared product to produce a dried agricultural product having a water activity between 0.3 and 0.2;

Removing the dried agricultural product from the drying chamber; and

storing the dried agricultural product in an airtight container;

wherein the temperature of the dried air is below 46 ℃.

57. The dry agricultural product of claim 56, wherein the source of dry air is an absorbent medium selected from the group consisting of sodium aluminosilicate, sodium potassium aluminosilicate, zeolite, and combinations thereof; wherein the water-absorbing media each have a respective cross-sectional diameter of between 2.5mm and 5 mm; wherein the water-absorbing media each have a corresponding pore size of 3 to 4 angstroms.