Systems and methods for acclimatizing food

A method of acclimatizing dates, comprising:

• placing a plurality of dates into a vacuum chamber, the plurality of dates having an initial moisture content;
• heating the dates to a first temperature, the first temperature being below a boiling point of water at an initial pressure within the vacuum chamber, wherein the first temperature is in a range of 113° F. (46.11° C.) to 122° F. (50° C.);
• increasing a vacuum pressure of the vacuum chamber to 28.92 in-Hg or greater using a vacuum pump with the dates in the vacuum chamber, the increase in vacuum pressure modifying the boiling point to below the first temperature;
• iteratively adjusting a relative humidity of the vacuum chamber towards a target relative humidity while holding the temperature within the vacuum chamber substantially constant by selectively emitting water into the vacuum chamber while the vacuum chamber is at the vacuum pressure or expelling water vapor from the vacuum chamber through at least one eductor, the target relative humidity corresponding to a target moisture content of the dates on an isotherm of the dates at the first temperature;
• adjusting the relative humidity of the vacuum chamber until the plurality of dates reach an equilibrium relative humidity;
• cooling the dates to a second temperature to stop transpiration of water within the plurality of dates;
• and
• decreasing the vacuum pressure of the vacuum chamber.

A method of acclimatizing dates, comprising:

• placing a plurality of dates into a vacuum chamber, the plurality of dates having an initial moisture content heating the dates to a first temperature, the first temperature being below a boiling point of water at an initial pressure within the vacuum chamber;
• increasing a vacuum pressure of the vacuum chamber with the dates in the vacuum chamber, the increase in vacuum pressure modifying the boiling point to below the first temperature;
• adjusting a relative humidity of the vacuum chamber towards a target relative humidity, the target relative humidity corresponding to a target moisture content of the dates on an isotherm of the dates at the first temperature;
• adjusting the relative humidity of the vacuum chamber until the plurality of dates reach an equilibrium relative humidity, wherein adjusting the relative humidity of the vacuum chamber includes operating eductors to remove water vapor from the vacuum chamber;
• continuously monitoring a rate of removal of water vapor from the vacuum chamber to determine when the plurality of dates have reached the equilibrium relative humidity;
• cooling the dates to a second temperature to stop transpiration of water within the plurality of dates;
• and
• decreasing the vacuum pressure of the vacuum chamber.

A system for acclimatizing foods comprising:

• a vacuum pump;
• a vacuum chamber in communication with the vacuum pump, the vacuum chamber including a humidity sensor;
• at least one eductor positioned to expel water vapor from the vacuum chamber;
• a water emitter positioned within the vacuum chamber;
• a temperature regulator operable to control a temperature within the vacuum chamber;
• and
• a programmable logic controller configured to modify a moisture content of a food product within the vacuum chamber by:
• increasing a temperature within the vacuum chamber by modifying the operation of the temperature regulator;
• actuating the vacuum pump to increase a vacuum pressure within the vacuum chamber;
• iteratively measuring a relative humidity within the vacuum chamber;
• iteratively adjusting the relative humidity of the vacuum chamber to a target relative humidity by selectively operating the at least one eductor and the water emitter, the target relative humidity corresponding to a target moisture content an isotherm;
• actuating the vacuum pump to decrease a vacuum pressure within the vacuum chamber;
• and
• decreasing a temperature within the vacuum chamber by modifying the operation of the temperature regulator.