Abstract: A method of eliminating the off-flavor of soy beans, wherein the off-flavor of the soy beans is not related to geosmin, the method comprising: providing soy beans in a vacuum tumbler equipped with lifting ribs; tumbling the soy beans in a temperature range from about 0.5° C. to about 27° C. in an alternating environment of a vacuum and an acidic solution that is not hypotonic and does not comprise sodium, wherein the lifting of the ribs lift the soy beans completely out of the acidic solution when the soy beans are in the vacuum environment; and removing at least a portion of the moisture from the soy beans; wherein said process produces soy beans that have no-off flavor are free of trans fats and retain good flavor is described along with related products.

Abstract: A method and apparatus by which flowers or food products are treated for the elimination of pathogenic and spoilage bacteria, the scavenging of free radicals that cause oxidative decay, the enhancement of flavor, the stabilization of fats, and the extension of shelf life that consists of alternately exposing the product to a vacuum environment and a saline solution containing organic acids for a predetermined period of time, including such method and means that includes automated devices that is pre-programmed to maximize effectiveness of the process for its intended purpose while minimizing any associated damage to the processed product.

Abstract: A method of processing soy beans includes providing soy beans in a vacuum tumbler equipped with lifting ribs and tumbling the soy beans in an alternating environment of a vacuum and an acidic solution. Afterwards, at least a portion of the moisture is removed from the soy beans. A soy bean product made from soy beans so process is substantially free of trans fats and has an Iodine Value in a range from x to y.

Abstract: In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a predetermined level with a processing solution having a pH level within a predetermined range, withdrawing air from the vacuum tumbler to create a partial vacuum, rotating the vacuum tumbler for a predetermined time period to expose the food products to the processing solution and the partial vacuum, periodically adding, during the predetermined time period, a predetermined amount of an organic acid to the processing solution to maintain the pH level within the predetermined range, and removing the food products from the vacuum tumbler after the predetermined time period.

Abstract: In one embodiment of the present invention a method for processing a plurality of food products includes loading the food products into a vacuum tumbler, filling the vacuum tumbler to a predetermined level with a processing solution having a pH level within a predetermined range, withdrawing air from the vacuum tumbler to create a partial vacuum, rotating the vacuum tumbler for a predetermined time period to expose the food products to the processing solution and the partial vacuum, periodically adding, during the predetermined time period, a predetermined amount of an organic acid to the processing solution to maintain the pH level within the predetermined range, and removing the food products from the vacuum tumbler after the predetermined time period.

Abstract: A processor (10) for processing food products, including those derived from animals such as catfish (12), includes a perforator (20) for perforating the membranes of the animal products. Fillets (22) are weighed by a scale (24) and analyzed for fat content by an analyzer (26). A vacuum tumbler (32) exposes the fillets (22) to both a partial vacuum created by vacuum source (44) and a hypotonic saline processing solution (48) partially filling the cylindrical drum (34) of the vacuum tumbler (32). A computer (28) provides central control of the processor (10). Processed fillets (50) may be weighed and analyzed for fat content, and then sorted and packaged for delivery. A sequence of process steps performed by the processor (10) may include feed-forward lines (120) or feedback lines (126) to prepare the vacuum tumbler (32) for processing or to initiate a re-tumble. The processing solution (48) may also be a hypotonic saline solution with selected amounts of an organic acid, such as ascorbic acid, and yeast.