The J.m. Smucker Company

David R Gross

Robert J Valenzky

Marvin Kragt

Peanuts with a moisture content of from 6% to 15% are subjected to vacuum drying and/or roasting in a chamber using microwave energy to ensure penetration of the kernel. Aflatoxin compounds are destroyed and/or driven off with the vapors exiting the vacuum chamber.

Reduction of aflatoxin content in peanuts

A vessel that encloses a chamber for drying a product containing moisture is provided with microwave radiation generating devices to elevate the temperature of the moisture in the product so that moisture escapes from the product. The vessel is also provided with a thermal radiator for directing infrared radiation toward the product to elevate the temperature of the product so as to contribute to the escape of moisture therefrom. The thermal radiator includes a plurality of metal heating plates which coplanar and spaced apart to provide openings therebetween to permit microwave radiation to pass to the product.

Method and apparatus for dehydrating fruit

A method and apparatus for vacuum dehydrating fruit to a moisture content below about 15% but preferably below about 5%, using combined infrared energy and microwave energy simultaneously.

Apparatus for concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The apparatus consists of a first high vacuum chamber means heating the chamber to a temperature to maintain the fruit at a temperature below the boiling temperature of water at a maintained vacuum and a second vacuum chamber in the form of a rotating cylinder such that the juices in the fruit cells migrate to the surface of the fruit and coat the walls of the cylinder, and means heating the second chamber to a temperature above the boiling point of water at the maintained vacuum to boil off this coating.

Apparatus for the concentration of fruits

A method of concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The fruit is first subjected to a high vacuum while adding only enough heat to maintain the fruit at a temperature below the boiling temperature of water at the maintained vacuum. This is continued until foaming caused by the release of air in the cells of the fruit either ceases or is at least commencing to be reduced. The fruit is then moved in a thin layer through a heated, rotating cylinder maintained at the same vacuum to cause the juices in the fruit cells to migrate to the surface of the fruit. As the cylinder rotates, the juices coat the walls of the cylinder. The cylinder is heated to a temperature above the boiling point of water at the maintained vacuum to boil off this coating. The speed of rotation and the temperature are so interrelated that at least a major portion of the inner wall of the cylinder is continuously wetted by the coating of juices and the fruit is not tumbled in the cylinder. The process is continued until the desired degree of concentration has been reached.

Growing community of inventors

Orrville, OH, United States of America

David R Gross