Novel infrared dry blanching (IDB), infrared blanching, and infrared drying technologies for food processing

Abstract

This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.

1 . A method of blanching food comprising: 
 a. means to generate infrared radiation;    b. exposing a food product to said radiation for a defined period;    c. separating said infrared radiation means from said food product a defined distance.    
   
   
       2 . The method of  claim 1 , wherein said infrared radiation means generates infrared radiation with wavelengths between 3-8 microns.  
   
   
       3 . The method of  claim 2 , wherein said defined period is in the range of 30 seconds to 5 minutes.  
   
   
       4 . The method of  claim 3 , wherein said defined distance is between 60-150 mm.  
   
   
       5 . The method of  claim 4 , wherein said food is selected from the group fruits and vegetables.  
   
   
       6 . The method of  claim 4 , wherein said food is selected from the group grains and meat.  
   
   
       7 . The method of  claim 1 , wherein the food is subjected to vacuum conditions.  
   
   
       8 . A method for blanching and dehydrating food comprising: 
 a. Providing an adjustable-temperature infrared radiation emitter;    b. Using said emitter to blanch a food product; and    c. Using said emitter to dehydrate said food product.    
   
   
       9 . The method of  claim 8 , wherein the emitter is operated in a temperature range of between 150°-600° C.  
   
   
       10 . The method of  claim 8 , wherein the emitter is operated at infrared wavelengths in the range of 3-8 microns.  
   
   
       11 . The method of  claim 8 , wherein said emitter is operated for a first period at a fixed temperature, followed by a second period wherein the emitter is operated at a different fixed temperature.  
   
   
       12 . The method of  claim 11 , wherein forced hot air is applied to accelerate the dehydration process.  
   
   
       13 . The method of  claim 8 , wherein forced hot air is applied to accelerate the dehydration process.  
   
   
       14 . The method of  claim 12 , vacuum is applied to accelerate the dehydration process.  
   
   
       15 . An apparatus for blanching and dehydrating food products comprising: 
 a. Means to generate infrared energy;    b. Means to control said infrared energy; and    c. Means to hold a food product to be blanched or dehydrated.    
   
   
       16 . The apparatus of  claim 15 , wherein the means to generate infrared energy is a flameless, gas-fired infrared emitter.  
   
   
       17 . The apparatus of  claim 16 , wherein the means to control the emitter includes a programmable microcomputer which provides the ability to control said infrared emitter by selectable temperature and time.  
   
   
       18 . The apparatus of  claim 17 , fuirther comprising a means to generate vacuum conditions.  
   
   
       19 . The apparatus of  claim 18 , wherein the holding means is a continuous belt or rotatable drum.  
   
   
       20 . The apparatus of  claim 15 , wherein the holding means is a continuous belt or rotatable drum.  
   
   
       21 . The apparatus of  claim 18 , further comprising a means to generate forced hot air in order to accelerate the dehydration process.  
   
   
       22 . The apparatus of  claim 15 , further comprising a means to generate forced hot air in order to accelerate the dehydration process.  
   
   
       23 . The apparatus of  claim 15 , further comprising means to subject the food product being treated to vacuum conditions.  
   
   
       24 . A food product produced by the apparatus of  claim 15 .  
   
   
       25 . A food product produced by the apparatus of  claim 19 .  
   
   
       26 . A food product produced by the method of  claim 4 .  
   
   
       27 . A food product produced by the method of  claim 9.