Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying is disclosed herein. The method and apparatus include exposing sliced raw potatoes and the like to a hot air fluid bed impingement oven arrangement that causes very rapid heating of the water contained in the chip and causes the chip to expand. The hot air fluid bed impingement oven arrangement preferably includes multiple dual-zone hot air fluid bed impingement ovens operating under different predetermined conditions. The slices are passed through each oven based on a desired conveyor belt speed and temperature range. The slices are then passed to a combination microwave and hot air dryer which removes entrained moisture without scorching the chips, thereby providing a lightly colored chip without a burned, overcooked taste and with an equalized moisture content.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a single mode meander waveguide with a microwave absorptive terminator at an end of the waveguide to support a standing wave field within the waveguide. Apertures are provided along portions of the waveguide to accommodate a microwave-transparent conveyor belt through the waveguide for transporting the potato slices and the like through the waveguide.

Abstract: A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes and the like to a high intensity microwave field that rapidly converts moisture within the slice into steam. These exposed slices are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a single mode meander waveguide with a microwave absorptive terminator at an end of the waveguide to support a standing wave field within the waveguide. Apertures are provided along portions of the waveguide to accommodate a microwave-transparent conveyor belt through the waveguide for transporting the potato slices and the like through the waveguide.