Process of dehydrating vegetables

Claim 2

A process of preparing dehydrated vegetables which are substantially free of microbiological contamination and have quality attributes of color, flavor, texture, and ease of rehydration which comprises subjecting vegetables to partial dehydration with hot air at a temperature of from about 130°F. to about 250°F. to a moisture content less than about 30%; contacting the partially dehydrated vegetables with a hot humid gaseous medium not exceeding 180°F. wet bulb temperature ranging from about 200°F. d.b./180°F. w.b. to about 140°F. d.b./120°F. w.b. and maintained at a moisture level sufficient to realize bacteria kill for a time period less than 12 minutes and at a temperature sufficient to reduce microbiological contamination but insufficient to cause heat damage to the product under wet and dry bulb thermometry control which avoid evaporative cooling or condensation during said contact, the partially dried product temperature being thereby increased to 140°F. or above and to the circulating air wet bulb temperature or higher and any product moisture reduction (expressed as a weight percent of the product before and after said decontamination) ranging between 0-12%, and subjecting the thusly contacted partially dehydrated vegetables to dehydration with less humid hot air at a dry bulb temperature of from about 110°F. to about 160°F. to a moisture content of less than about 8%.

Claim 3

A process as in claim 1 in which said dry bulb/wet bulb temperatures are from about 170°F. d.b./150°F. w.b. to about 150°F. d.b./130°F. w.b.

Claim 4

A process as in claim 1 in which the partially dehydrated vegetables are contacted with said air for a period of from about 3 to about 12 minutes.

Claim 5

A process as in claim 3 in which said period is from about 5 to about 12 minutes.

Claim 6

A process as in claim 4 in which the partially dehydrated vegetables have a moisture content of at least about 10%.

Claim 7

A process of preparing dehydrated vegetables which are substantially free of microbiological contamination and have quality attributes of color, flavor, texture and ease of rehydration which comprises subjecting vegetables to partial dehydration with hot air at a temperature of from about 130°F. to about 250°F. to a moisture content of from about 8 to about 30%; contacting the partially dehydrated vegetables with a hot, humid, drying gaseous medium at a wet bulb temperature less than 180°F. ranging from about 200°F. d.b./180°F. w.b. to about 140°F. d.b./120°F. w.b. to raise the temperature of said partially dehydrated vegetables to a temperature of at least about 140°F. and for a time period less than 12 minutes but sufficient to reduce microbiological contamination under controlled conditions which avoid evaporative cooling or condensation and insufficient to cause heat damaging the product, the partially dried product temperature being thereby increased to the circulating air wet bulb temperature or higher and any product moisture reduction (expressed as a weight percent of the product before and after said decontamination) ranging between 0-12% and subjecting the thusly contacted partially dehydrated vegetables to dehydration with lower humidity hot air at lower wet bulb temperatures and a dry bulb temperature of from about 110°F. to about 160°F. to a moisture content of less than about 8%.

Claim 8

A process of preparing dehydrated vegetables which are substantially free of microbiological contamination and have quality attributes of color, flavor, texture and ease of rehydration which comprises subjecting vegetables to partial dehydration with hot air at a temperature of from about 130°F. to about 250°F. to a moisture content of from about 8 to about 30%; contacting the partially dehydrated vegetables with a hot, humid, drying gaseous medium at a wet bulb temperature less than 180°F. ranging from about 200°F. d.b./180°F. w.b. to about 140°F. d.b./120°F. w.b. to raise the temperature of said partially dehydrated vegetables to a temperature of at least about 140°F. and for a time period less than 12 minutes but sufficient to reduce microbiological contamination under controlled conditions which avoid evaporative cooling or condensation and insufficient to cause heat damaging the product, the partially dried product temperature being thereby increased to the circulating air wet bulb temperature or higher and any product moisture reduction (expressed as a weight percent of the product before and after said decontamination) ranging between 0-12% and subjecting the thusly contacted partially dehydrated vegetables to dehydration with lower humidity hot air at lower wet bulb temperatures and a dry bulb temperature of from about 110°F. to about 160°F. to a moisture content of less than about 8%.

Claim 9

A process as in claim 6 in which said temperature is from about 140°F. to about 170°F. and said hot humid drying medium is air having dry bulb/web bulb temperatures of from about 200°F. d.b./180°F. w.b. to about 140°F. d.b./120°F. w.b.

Claim 10

A process as in claim 1 in which the thus contacted partially dehydrated vegetables are immediately subjected to drying with low humidity drying air having a wet bulb temperature of less than about 125°F. to effect rapid cooling.

Claim 11

A process as in claim 1 in which said vegetables are in the form of pieces.

Claim 12

A process as in claim 8 in which said vegetables are celery.

Claim 13

A process as in claim 8 in which said vegetables are bell peppers.

Claim 14

A process as in claim 8 in which said vegetables are green beans.

Claim 15

A process as in claim 8 in which said vegetables are spinach.

Claim 16

A process as in claim 8 in which said vegetables are onions.