Methods and apparatus for preserving flavor in food products and shelf-stable food products

A multilayered, flexible, generally flat sachet for containing at least one serving of fruit juice concentrate, comprising:

• a first multilayered sheet of a predetermined geometric shape sealed to a second identically-shaped sheet to yield a deformable fluid-tight sachet defining an internal volume and an outer edge separating the internal volume from an external environment;
• a fruit juice concentrate portion serving contained within the internal volume;
• and
• a first tear notch formed through the outer edge;
• wherein the fruit juice concentrate portion has a Brix level of at least 78 degrees and a water activity of less than 0.60;
• wherein the fruit juice concentrate portion has a viscosity of 5,000 to 20,000 Centipoise;
• wherein the fruit juice concentrate portion has been dried to a water activity level of less than 0.60 utilizing atomically selective drying media;
• and
• wherein the atomically selective drying media have a selective pore size of less than 4 angstroms.

A multi-serving pouch containing fruit juice concentrate, comprising:

• an outer layer;
• an inner food contact layer defining an inner volume;
• a dispensing nozzle formed therethrough;
• a quantity of viscous fruit nectar disposed in the inner volume;
• and
• a valve operationally connected to the nozzle.

A preserved food composition derived from food, wherein the preserved food composition has the following combination of properties:

• a water activity level of less than 0.60;
• a water content of from 27% to 33%;
• and
• a fructose content of at least 55%;
• wherein the food composition is shelf-stable and non-crystallizing at standard room temperature and pressure.

An aqueous composition obtained from the concentration of source fruit juice, wherein the aqueous composition comprises:

• water;
• and
• fruit essence;
• wherein the aqueous composition has a vitamin content substantially identical to that of the source fruit juice;
• wherein the aqueous composition has an oil content substantially identical to that of the source fruit juice;
• and
• wherein the aqueous composition has a flavor essence content substantially identical to that of the source fruit juice;
• wherein the aqueous composition has a salt to sugar ratio substantially identical to the source fruit juice;
• wherein the aqueous composition has an acid to sugar ratio substantially identical to the source fruit juice;
• and
• wherein the source fruit juice includes at least 10% apple juice.

An apparatus for drying produce, comprising:

• a process gas air inlet port;
• a process gas outlet port;
• a central chamber positioned in fluidic communication with the process gas inlet port and the process gas outlet port;
• a plurality of stacked sheet pans disposed in the central chamber;
• and
• a dry process gas source operationally connected to the process gas inlet port;
• wherein produce positioned on the respective sheet pans is dried when dry process gas flows thereover.

A method of drying produce, comprising:

• a) placing produce on a plurality of sheet pans to yield a plurality of laden sheet pans;
• b) placing the laden sheet pans in a desiccator to yield a stack of laden sheet pans;
• c) flowing dry air over the laden sheet pans to yield moistened air and dried produce;
• d) directing moistened air through a desiccator to yield dry air;
• e) directing dried air from the desiccator over the laden sheet pans;
• f) removing dried produce from the sheet pans;
• wherein the dry air is maintained at a temperature from 35 degrees Celsius to 45 degrees Celsius;
• and
• wherein the dried produce has a water activity from 0.2 to 0.6.

A drying vessel, comprising:

• a cylindrical portion having a top end and an oppositely disposed bottom end and having an inner diameter defining an interior volume;
• a top cap portion operationally connected to top end;
• a bottom drain cap portion operationally connected to the bottom end;
• a drain port operationally connected to the bottom drain cap;
• an air inlet port operationally connected to the cylindrical portion;
• an air outlet port operationally connected to the top cap portion;
• a liquid inlet port operationally connected to the cylindrical portion and disposed adjacent the top cap portion;
• a desiccator operationally connected to the air inlet port and to the air outlet port;
• wherein the inner diameter is at least fifteen centimeters.

A recirculating water absorption system, comprising:

• a first hermetically sealed vessel for holding a liquid;
• a second pneumatically sealed vessel;
• a predetermined quantity of water absorption media at least partially filling the second pneumatically sealed vessel;
• first and second spaced fluidic conduits, each respective fluidic conduit operationally connected to the first hermetically sealed vessel and the second pneumatically sealed vessel;
• a first check valve operationally connected to the first fluidic conduit to maintain unidirectional flow from the first hermetically sealed vessel to the second pneumatically sealed vessel;
• and
• a second check valve operationally connected to the second fluidic conduit to maintain unidirectional flow from the second pneumatically sealed vessel to the first hermetically sealed vessel.

Dried produce, prepared according to the steps comprising:

• preparing produce for drying by conducting one of the operations from the group consisting of washing, peeling, slicing, and combinations thereof to yield prepared produce;
• placing the prepared produce in a drying chamber;
• directing dry air over the prepared produce to yield dried produce having a water activity between 0.3 and 0.2;
• removing the dried produce from the drying chamber;
• and
• storing the dried produce in an airtight container;
• wherein the dry air has a temperature below 46 degrees Celsius.