System and method for producing a dehydrated food product

Abstract

A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

I claim: 
     
         1 . An apparatus for preparing a dried food product, comprising:
 (a) a tumbler, receiving a dried food, and treating the dried food with an acid solution;   (b) a heater, for dehydrating the acidified food;   (c) a cooler, for reducing a temperature of the heated dehydrated acidified food; and   (d) a spray infuser, for coating the cooled dehydrated acidified food with an infusant.   
     
     
         2 . The apparatus according to  claim 1 , wherein the dried food comprises a fruit. 
     
     
         3 . The apparatus according to  claim 1 , wherein the dried food comprises raisins or currants. 
     
     
         4 . The apparatus according to  claim 1 , further comprising a chiller for further cooling the infused dehydrated acidified food to a temperature below about 50F. 
     
     
         5 . An apparatus for preparing a dried food product, comprising:
 (a) means for treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability and rehydrate the dried food;   (b) means for dehydrating the treated dried food at a temperature above about 150F, until a desired moisture content is achieved;   (c) first means for cooling the dehydrated treated food to a temperature below about 150F;   (d) means for infusing the cooled dehydrated treated food with a heat labile infusate; and   (e) second means for cooling the infused cooled dehydrated treated food to a temperature of between about 50F to 35F for packaging.   
     
     
         6 . The apparatus according to  claim 5 , wherein:
 the treating means comprises a structure which agitates the dried food while subject to the aqueous acidulent;   the dehydrating means comprises a heater;   the first cooling means comprises a blower, configured to cool the dehydrated treated food from a temperature of above about 150F to a temperature of between about 70F to 100F;   the infusing means comprises an infusate dispenser; and   the second cooling means comprises a chiller.   
     
     
         7 . The apparatus according to  claim 5 , further comprising a packager configured to package the cooled infused dehydrated treated food in a sealed package, operating at the cooled temperature of between about 35F to 50F. 
     
     
         8 . The apparatus according to  claim 5 , wherein said means for treating comprises a tumbler, configured to receive the dried food, and submerse the received dried food in an aqueous acidulent solution during operation of the tumbler; and said means for infusing comprises a spray infuser configured to coat the cooled dehydrated treated food. 
     
     
         9 . A method of forming a food product, comprising:
 rehydrating a dried fruit with an aqueous acidulant during tumbling in a continuous process cascading drum, to increase a porosity of a dried fruit skin and remove non-fruit components and dissolve at least a portion of soluble fruit components to produce a rehydrated fruit;   draining aqueous acidulent and debris;   dehydrating the drained rehydrated fruit at a temperature above about 150F, until a desired moisture content is achieved, to produce a porosified dehydrated fruit;   cooling the porosified dehydrated fruit to a temperature below about 100F;   infusing the cooled porosified dehydrated fruit with a liquid heat labile infusate which adds at least one flavor or nutritional component, to produce an infused dried fruit.   
     
     
         10 . The method according to  claim 9 , further comprising packaging the infused dried fruit in a moisture barrier package at a packaging temperature of between about 50F to 35F. 
     
     
         11 . The method according to  claim 9 , wherein the porosified dehydrated fruit is infused at a temperature of between about 70F to 100F. 
     
     
         12 . The method according to  claim 9 , wherein the infusate comprises a heat labile flavorant. 
     
     
         13 . The method according to  claim 9 , wherein the infusate comprises a vitamin. 
     
     
         14 . The method according to  claim 9 , wherein the rehydrated fruit is dehydrated at a temperature of between about 160E-180F, and the porosified dehydrated fruit is infused at a temperature of about 70F. 
     
     
         15 . The method according to  claim 9 , wherein the aqueous acidulent comprises a citric acid solution or a malic acid solution. 
     
     
         16 . The method according to  claim 9 , wherein said continuous process cascading drum receives the dried food on a first conveyor, submerses the dried food in the aqueous acidulent during cascading drum tumbling, and provides the porosified rehydrated fruit on a second conveyor, wherein excess aqueous acidulent drains from the porosified rehydrated fruit on the second conveyor during transfer. 
     
     
         17 . The method according to  claim 9 , wherein said rehydrating wherein reduces a concentration of sugar near a surface with respect to the dried fruit, wherein the porosified dehydrated fruit displays reduced clumping and stickiness than the dried fruit.