Abstract: Progressive digestion process whereby organic matter is digested by optimizing, under controlled conditions, the natural digestive processes indigenous to any degrading organic material. The process follows a sequence of controlled mesophilic and thermophilic digestion steps such that each step facilitates the digestion of certain component of the incoming organic material. The last stage is carried out at a thermophilic temperature to inactivate any remaining vegetative cells of pathogenic microorganisms in the mixture. The resulting product is a dark, malodor and pathogen free, fully digested and shelf stable liquid organic fertilizer.

Abstract: A system for industrial production of fertilizer by a progressive digestion process whereby organic matter is digested by optimizing, under controlled conditions, the natural digestive process indigenous to any degrading organic material. The organic input is conveyed through an array of vessels following a sequence of controlled mesophilic and thermophilic digestion steps such that each step facilitates the digestion of certain component of the incoming organic material. The last stage is carried out at a thermophilic temperature to inactivate any remaining vegetative cells of pathogenic microorganisms in the mixture, while supporting the growth of soil beneficial, non-pathogenic, thermophilic microorganisms. The resulting product is a dark, malodor and pathogen free, biologically active, fully digested and shelf stable liquid organic fertilizer.

Abstract: A method for producing dehydrated potato slices, specifically suitable for making French fries and French fries produced therefrom, utilizes the application of microwave energy under selected vacuum conditions and a specific range of microwave energy application to produce dried potato slices having a water activity of no more than 0.85.

Abstract: Herbs are dried by applying microwave power to herbs in a chamber under reduced or negative pressure to reduce the moisture content of the herbs without significantly damaging the flavor of the dried herbs and produce a dried herb having a flavor more closely approaching the flavor of fresh herbs than dried herbs produced by conventional processes.