The J.m. Smucker Company

Robert J Valenzky

David R Gross

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.

Growing community of inventors

Akron, OH, United States of America

Robert J Valenzky