Process and apparatus to make processed food products

Abstract

The present invention discloses a process to make processed food products (12) in a superheated steam environment and without the addition of oil in superheated steam, wherein, one or more elements (30) to direct a steam flow are placed to direct the superheated steam from below the basket (10) with the food products (12) to be processed, wherein the speed of the gas circulation unit (38) is adjusted to allow the food products (12) being processed to float at least partially in the superheated steam flow and the at least one gas / liquid outlet (48, 50) is placed below the one or more elements (30), which direct the steam flow, and is placed in the lower 10% of the apparatus, to create a steam flow that is at least almost free of oxygen. Claimed is also an apparatus for applying the process, the use of the process of the invention and / or of the apparatus of the invention to process food products (12). Furthermore, claimed is also use of said process and / or of the apparatus to obtain the processed food products (12).

Description

[0001] 10016-ZEH-P-WO 1 05.11.2025

[0002] D E S C R I P T I O N

[0003] Process and apparatus to make processed food products

[0004] The present invention relates to a process to make processed food products without the addition of oil, wherein the food products to be processed are placed into a basket, the basket is placed in or into a housing, a gas circulating unit is running to circulate gas in the housing, water and / or steam is fed through an inlet into the apparatus, wherein, when water is added, the water is evaporated with a heating element, and the gas temperature in the housing of the apparatus is or is adjusted to be 130°C to 330°C, the steam flow is directed by one or more elements in the apparatus, liquid and / orgas is released from the apparatus via at least one outlet, the pressure in the housing of the apparatus is allowed to be at least 2.5 bar below the boiling pressure of water at the gas temperature in the housing of the apparatus to allow steam to be superheated steam, and the gas circulating unit is adjusted to allow a gas circulation speed of at least 5 m / sec, measured between the elements and the basket.

[0005] Further the present invention relates to an apparatus for applying the process which comprises a basket, a heating element, one or more elements to direct a superheated steam flow in the apparatus, a gas circulating unit, an inlet to feed water into the apparatus, at least one outlet to release gas and / or liquid and a housing with a door to enter into and exit food products from the apparatus.

[0006] Further the present invention relates to the uses of said process and said apparatus.

[0007] Processed food products, such as potato chips or fries, chicken wings or fried fruit or vegetable slices became beloved snacks and finger food. They are all processed using oil. As a matterof fact, the presence of oil is an essential element in today's processing techniques in order to give processed food products a unique taste and crisp. 10016-ZEH-P-WO 2 05.11.2025

[0008] However, the presence of oil during processing such food products has also a number of disadvantages. Besides being unhealthy due to the presence of oil, the latter may also lead to the formation of acrylamide, which is assumed to be a carcinogenic compound. In addition, processing food containing oil needs to be packed under a protective atmosphere, such as nitrogen, which contributes to an additional packaging step, thus increasing cost of the product.

[0009] There is also known from JP 689149 a heating cooker with a casing including a heating furnace in which a heated object is disposed. The cooker also comprises a water storage tank and a steam generator connected with the water storage tank through a communication pipe and a superheated steam generator which heats steam; a fan introduces superheated steam into the heating furnace, which is discharged subsequently to an outlet at the top of the cooker. This type of cooker uses the steam in the air to cook the food. However, it is not possible to achieve the same effect as when frying food, which makes it crispy and brown.

[0010] Hence, it is the objective of the present invention to overcome said problems. Although various attempts were made in past, no disclosed process technology is good enough to bring such food processed without oil to a breakthrough.

[0011] Surprisingly, this highly demanding object is solved by a process to make processed food products in a superheated steam environment and without the addition of oil according to claim 1 and an apparatus according to claim 10.

[0012] In addition, claimed is also the use of the inventive process and / or the inventive apparatus according to claim 20 to process food products and the use of the processed food products according to claim 21, obtained from the inventive process and / or with the inventive apparatus.

[0013] The process, apparatus and the uses of the present invention provide surprisingly a number of different advantages. 10016-ZEH-P-WO 3 05.11.2025

[0014] The process is fast, straightforward, and no complex installation is required. Pressure may be applied but is not required. In addition, it is not required - although possible - to evacuate the apparatus. Hence the equipment may only be designed to work under standard pressure and elevated temperatures.

[0015] Most importantly, the food products can be processed without addition of oil, while the final product taste - having comparable types and amounts of artificial flavor - is very similar to today's processed food products comprising oil. Hence, the food products may only comprise oil added before or after the process of the invention. Therefore, the processed food products are healthier due to the absence of oil and toxic acrylamide. In addition, the packaging of the processed food products may occur in the presence of oxygen, and thus air. No specific protective atmosphere is required.

[0016] Furthermore, it was surprisingly found that the process of the invention reduces significantly, or omits completely, the Maillard-reaction, i.e. the embrowning of the starch-based food products, which has a negative impact of the taste of the processed food products It is believed that this is due to the presence of superheated steam, and the absence of oxygen as well as of oil.

[0017] The apparatus of the present invention is safe and easy to handle. Most surprisingly, oxygen gas present in the initial air environment can be displaced readily, e.g., within a fraction of a minute, and without evacuation step, just by introducing sufficient amount of water being evaporated in the apparatus. Additionally, since no oil is added to the food products to be processed, no or only minor soiling of the inside of the apparatus occurs, thus the cleaning effort is significantly reduced.

[0018] Hence, a wide variety of different food products can be processed, thus obtaining many different types of processed food products. And surprisingly, it was found that food processing using the present invention and / or apparatus may be 30-50% faster, depending on the food products, e.g., pellets and their composition, used. And the energy consumption may be reduced by about 80%, compared to conventional frying. 10016-ZEH-P-WO 4 05.11.2025

[0019] The

[0020] The inventive process according to the invention allows to make processed food products without the addition of oil, wherein the food products to be processed are placed into a basket. The basket is placed in or into a housing of the apparatus. Within the apparatus a gas circulating unit is arranged which is running to circulate gas in the housing. Water and / or steam is fed through an inlet into the apparatus, wherein, when water is added, the water is evaporated with a heating element, and the gas temperature in the housing of the apparatus is or is adjusted to be 130°C to 330°C. The steam flow is directed by one or more elements in the apparatus and liquid and / or gas is released from the apparatus via at least one outlet. It is possible to arrange one outlet for the liquid and one outlet for the gas in the lower area of the apparatus. The pressure in the apparatus is allowed to be at least 2.5 bar below the boiling pressure of water at the gas temperature in the apparatus to allow steam to be superheated steam and the gas circulating unit is adjusted to allow a gas circulation speed of at least 5 m / sec, measured between the elements and the basket.

[0021] According to the invention the one or more elements are placed to direct the superheated steam from below the basket to the food products to be processed in the basket, wherein the speed of the gas circulation unit is adjusted to allow the food products being processed to float in the superheated steam flow, while air present in the housing at the beginning of the process is discharged via the at least one gas / liquid outlet, which is placed in the lower 10% of the apparatus. The floating of the products allow them to be exposed to the superheated steam on all sides. By locating the at least one outlet in the low section of the apparatus and, in particular, under the basket, the air and with the air the oxygen is removed from the gas within the housing, because the air is heavier than the superheated steam. This means that the products are exposed almost exclusively to the superheated steam, preventing negative chemical reactions and still having the possibility to achieve good browning of the products.

[0022] In an additional, following step, the processed food products may be seasoned, i.e., spices may be added. Preferably, this step is made immediately after the process, thus 10016-ZEH-P-WO 5 05.11.2025 making use of redundant heat and moisture. By doing so, a perfect seasoning coating can be ensured.

[0023] Hence, food products to be processed in the process may contain oil, e.g., oil may be added in a food processing step before the process of the invention. However, no oil at all is required for this process. The term "without the addition of oil" may, however, include minor amounts of oil, e.g., up to 5 wt.%, preferably up to 2 wt.%, of oil, based on the amount of food product added to the process. Nevertheless, most preferably, the addition of no oil at all, i.e., 0 wt.%, is preferred.

[0024] The process requires the addition of steam, i.e., evaporated water, and / or water into the apparatus (3). When steam is fed through the inlet, it may have a temperature of e.g., up to 600°C or higher to maintain the elevated temperature in the apparatus of e.g., 130°C to 330°C.

[0025] Despite the high temperature of the steam, the pressure in the apparatus may be, preferably, about outside pressure, i.e., there may be no valve and a large enough gas / l iqu id outlet to allow unhindered gas / l iqu id transfer from inside the apparatus to the outside. However, it is also possible to have elevated pressure in the apparatus. In this case, it has to be at least 2.5 bar below the boiling pressure of water at the gas temperature in the apparatus to assure the presence of superheated steam, i.e. steam being below the boiling point of water at its temperature. Hence, superheated steam is not saturated with water. Therefore, when superheated steam is getting into contact with a material surface comprising water at a temperature well above the boiling point of water at its pressure, the superheated steam absorbs the water from said material. Hence, the material dries.

[0026] The one or more elements may be in the form of one or more flaps or slots and are placed below the basket but may be also part of the casing of the apparatus. They may be static or movable, e.g., due to the gas flow or being directed by a motor, e.g., by oscillation so that the elements are swinging back and forth to direct the steam in different directions and get the steam into contact with all products and from varying 10016-ZEH-P-WO 6 05.11.2025 directions. They are arranged to reroute the superheated steam coming from the steam inlet, the heating element and / or the gas, i.e., steam, circulated by the circulating unit into the basket and thus to flow around the food products being processed, which float inside the basket at least partially in the superheated steam flow, which means that the products repeatedly lift off from the surface of the basket.

[0027] The speed of the gas circulation unit inside the apparatus is adjusted to allow the food products being processed to float at least partially in the superheated steam flow. The circulation speed of the gas is preferably detected with e.g. a flow meter, such as a vane or dine anemometer, and e.g., according to DIN EN ISO 17713-1:2007. and can adjusted based on the requirements of the food products being processed. It is noted that the required speed depends on the type, specific weight and amount of products being processed. In addition, the gas speed requirements change during the processing of the food products due to the different water content in food products. With other words: At the beginning of the process, the water content is high and may be about 80 wt.%. Hence, the gas speed may need to be adjusted to 10 to 25 m / sec or more, depending on the type and amount of food products to be processed. During the processing of the food products the water content - and thus also its density - is reduced to e.g. about 2 wt.%. Thus, in order to maintain the degree of floating, the gas speed can be reduced, e.g., to 10 m / sec or lower, or even to 7 m / sec or lower.

[0028] The basket is preferably a grid with apertures or mesh sizes small enough to maintain the food products inside the basket, and large enough to allow steam to pass through without any hindrance, but small enough to avoid loss of products being processed. The basket may be open or closed, i.e., having a closure. If it is open, the basket should be high enough to avoid loss of floating food products. Thus, the side walls of the basket may be 10 cm or higher, depending on the floating height of the food products.

[0029] In this process, the food products to be processed are added and removed to a basket either outside or inside the apparatus. It is noted that no special care must be taken upon addition, i.e., the individual food products may or may not contact each other. This allows a fast delivery of the food products into the basket. If the filling of the 10016-ZEH-P-WO 7 05.11.2025 basket occurs outside the apparatus, the basket is entered into the apparatus with the food products to be processed. Hence, the apparatus preferably comprises a door to enter and remove the basket and / or the food products.

[0030] In a particularly preferred embodiment of the process, the oxygen content, i.e. oxygen gas, i.e., O2, in the apparatus is reduced in a first step to 3 vol.% or lower, preferably by evacuation or displacement by a gas free of oxygen (O2), preferably steam. It was surprisingly found that, when the gas / liquid outlet is placed in the lower end of the apparatus, in particular below the one or more elements to direct the steam flow, and in the lower 10% of the apparatus, the oxygen content in the atmosphere of the apparatus can easily and significantly be reduced by feeding a large amount of steam into the apparatus, and / or water to the heating element to be evaporated inside the apparatus. Hence, the steam is displacing the oxygen readily.

[0031] The amount of food products to be processed in the basket is preferably 20 vol.% or lower, in particular 10 vol.% or lower, based on the volume of the basket. This provides sufficient room for the food products to float freely and for the steam to flow around them.

[0032] In a preferred embodiment of the process, the process is a batch process, which allows a best mode operation of the process. The gas, i.e., steam, temperature in the housing of the apparatus is between 140°C and 330°C, preferably between 150°C and 300°C, which allows fast processing of the food products, which increases the retention of e.g. vitamins. The gas pressure in the housing of the apparatus is about room pressure, i.e., there is free gas transfer from the apparatus to the outside environment, which allows an easy and safe handling of the process and allows the apparatus not to be a pressure reactor. The processing time of the food products is between 0.1 to 10 minutes, preferably between 0.1 and 7 minutes, thus allowing fast processing of the food products, and maintaining nutrients in the processed food products, such as vitamins and enzymes, and the oxygen (O2) content in the housing of the apparatus adjusted to be 2 vol.% or lower, preferably 1 vol.% or lower, which omits, or at least minimizes, oxidation of the food products being processed, which 10016-ZEH-P-WO 8 05.11.2025 increases the durability of the processed products, while maintaining the favorable taste.

[0033] Preferably, the apparatus comprises one or more sensors to measure temperature, gas circulation speed, humidity, oxygen content and / or pressure, and a control unit to adjust the temperature, gas circulation speed, humidity, pressure, and / or the amount of water and / or gas inlet. The sensors are connected to the control unit, and the control unit to the heating element, to the steam and / or water inlet to adjust the temperature and / or humidity, to the gas circulation unit to adjust the gas circulation speed, and, if present, to the pressure to adjust the valve to regulate the at least one gas / liquid outlet. Suitable sensors are commercially available and known to the skilled person.

[0034] The food products to be processed in the process include preferably i) raw food products, such as potato slices, nuts or corn; ii) processed dry food products, i.e., pellets for expandable snacks; iii) frozen products, such as potato fries, chicken wings or fish bites; iv) food products to be sterilized, such as fruits, meats, seafood, spices or ready meals; v) reheat food products, such as ready meals; and / or vi) set products, such as apply a coating onto a food product.

[0035] The processed food products in the process include preferably chips from potatoes, fruits, vegetables or tortilla chips; expanded or extruded snacks; popcorn; nuts; dried products from fruits, vegetables, herbs; potato fries or croquettes; chicken nuggets or wings; coated products, such as schnitzel; fish bites; burger patties; and / or sterilized food, such as fruits, meats, seafood, spices and / or ready meals.

[0036] The apparatus

[0037] The apparatus according to the invention is intended to apply the process of the invention and comprises a basket, a heating element, one or more elements to direct steam flow, the gas circulating unit, an inlet to feed water into the apparatus, at least one gas / liquid outlet, and a housing that surrounds at least the basket, the elements 10016-ZEH-P-WO 9 05.11.2025 to direct the steam flow and the gas circulating unit. The housing is equipped with a door to enter into and exit food products from the apparatus. According to the invention the one or more elements are placed below the basket, to direct the superheated steam flow from the heating element and / or from the gas circulating unit to the food products to be processed from below the basket to facilitate that the food products to be processed to float in the superheated steam flow. The gas / liquid outlet, e.g., just a hole in the apparatus connected to a hose or tube, is placed below the one or more elements which direct the steam flow, and is placed in the lower 10% of the apparatus to allow a fast displacement of air and thus depletion of the gas phase from oxygen.

[0038] It is noted that the apparatus employed in the process of the invention is not limited to the apparatus of the invention and thus may include different embodiments. However, the heating element, the one or more elements to direct steam flow, the gas circulating unit, the inlet to feed water into the apparatus, the at leasrt one gas / liquid outlet, the sensors and the control unit may well be the same for the apparatus as well as for the apparatus employed in the process. The same applies to the food products to be processed and the processed food products.

[0039] The apparatus is preferably a closed apparatus. Its housing as well as the components therein are preferably made of high-grade steel which is corrosion resistant. A typical, and preferred, example is stainless-steel 304. The components are commercially available and the skilled person is capable of assembling the apparatus.

[0040] The basket in the apparatus may be stationary or rotatable. Furthermore, it is often preferred that the basket is removable from the apparatus.

[0041] Preferably the heating element is arranged below the one or more elements and the one or more elements are arranged below the basket to direct steam flow to the basket to let the products float in the steam flow. 10016-ZEH-P-WO 10 05.11.2025

[0042] In a preferred embodiment, the apparatus comprises an engine capable to rotate the basket inside the apparatus, wherein the rotation axis of the basket is horizontal and / or within a deflection of + / - 60° or lower, preferably + / - 45° or lower, relative to the horizontal axis. The rotation of the basket most typically helps to enable floating the food products to be processed. By rotating the basket a better mixing of the products and a further floating of the products is achieved.

[0043] In another preferred embodiment of the apparatus, the water inlet is placed to feed water to the heating element, wherein the water inlet is directly connected to the heating element for immediate evaporation. The heating element enables temperatures of 380°C or higher, thus, to allow the generation of superheated steam efficiently. The gas circulating unit is placed to vent the gas out of the basket to allow an efficient circulation of steam as well as directing the steam from below the basket towards the food products to be processed, wherein the gas circulating unit is preferably a fan or blower, and the at least one gas / liqu id outlet is placed in the lower 5% of the apparatus, preferably at the bottom of the apparatus to enable efficient displacement of air, and thus depletion of the gas phase form oxygen.

[0044] The heating element of the apparatus is capable to evaporate water, which is fed through the inlet, efficiently and instantly. Hence, it is often preferred that the heating element enables temperatures of 450°C or higher, particularly 550°C or higher. Suitable heating elements are commercially available and known to the skilled person in the art.

[0045] The inlet of the apparatus is connected outside of the apparatus to a water pipe and thus feeds water into the apparatus, most preferably directly to the heating element, where it evaporates. A primary advantage of evaporating water inside the apparatus is a faster depletion of the gas phase inside the apparatus from air, and thus oxygen, when compared with the introduction of steam. As a matter of fact, evaporated water, e.g., steam, requires a significantly larger volume than water in the liquid phase. To the contrary, when steam is introduced through the inlet, its temperature is reduced, which reduces also the steam volume. Therefore, it is more efficient when the 10016-ZEH-P-WO 11 05.11.2025 apparatus contains the heating element and that the steam is produced inside the apparatus.

[0046] Preferably, the apparatus further comprises a water filter and / or deionization unit and / or reverse osmosis unit being placed before or after the water inlet for cleaning the water. The filter and / or deionization unit may contain an anti-fouling filter, e.g., an ultrasonic anti-fouling filter, which also hinders Calcium deposition, in particular in the heating element. Furthermore, the filter unit may contain an activated carbon purification unit to reduce odorants. Further the apparatus comprises a valve to regulate the at least one gas / liquid outlet, and thus to allow inside the apparatus a pressure different the outside. The pressure may be a vacuum to, e.g., air removal at the start of the process, and / or enable elevated pressure. The valve is optional, since processing the food products in the apparatus with the inventive process works most often well without a pressure regulation, e.g., at about ambient pressure. One or more sensors measure the temperature, pressure, humidity, speed of the gas flow, and / or oxygen content of the gas phase. The sensors are most typically connected to the control unit and allow an automated, controlled process based on the measured data inside the apparatus. The apparatus comprise a control unit to control the water and / or steam flow to the heating element, the temperature of the heating element, the humidity of the gas phase within the apparatus, the circulation speed of the circulation unit, and / or the valve to regulate the amount of gas / liquid to exit the outlet. This allows the apparatus to be controlled and regulated very precisely in order to produce the desired product properties of the end product while keeping energy consumption as low as possible.

[0047] In a preferred embodiment, the basket is to be opened and closed, and the apparatus may comprise an engine capable of rotating the basket inside the apparatus. The rotation of the basket most typically helps to enable floating the food products to be processed. The rotation speed is preferably adjusted based on the specific food product being processed and depends on the specific employed food products and its moisture content, i.e., the rotation speed may be higher at the beginning of the process. With continued processing the food products, there moisture content and 10016-ZEH-P-WO 12 05.11.2025 their density is reduced, which allows a lower rotation speed. Nevertheless, rotation speed of the basket and the gas circulating unit, and thus the gas circulation speed, can mutually adjusted for an optimal floating of the food products.

[0048] The one or more elements in the apparatus are preferably placed below the basket to direct the superheated steam flow from the heating element and / or from the gas circulating unit to the food products to be processed from below to facilitate that the food products to be processed to float at least partially in the superheated steam flow. The elements may be fixed, e.g., being part of the casing, free floating, or adjustable using a motor, e.g., by oscillation.

[0049] The elements to direct the steam flow are preferably guide vanes. Such guide vanes enable precise delivery of steam to the basket and are inexpensive to manufacture.

[0050] In a further embodiment the guiding vanes are rotatable or pivotable back and forth around there longitudinal axis. This allows steam to flow alternately to the products in the basket, resulting in even better cooking and browning results.

[0051] The uses

[0052] The process according to the invention to process food products, and the apparatus according to the invention in which food products can be processed, are preferably used in restaurants, take-away shops, canteens, industrial food processing factories, food processing unit on a farm, and / or at home, but can be employed also in private household. The food products to be processed with the process and / or the within the apparatus, include i) raw food products, such as potato slices, nuts or corn; ii) processed, e.g., extruded, dry food products, such as pellets for expandable snacks; iii) frozen products, such as potato fries, chicken wings or fish bites; iv) food products to be sterilized, such as fruits, meats, seafood, spices or ready meals; v) reheat food products, such as ready meals; and / or vi) set products, such as apply a coating onto a food product, e.g., applying a breading on a product, such as chicken nuggets. 10016-ZEH-P-WO 13 05.11.2025

[0053] Furthermore, the process according to the invention to process food products, and the apparatus according to the invention in which food products can be processed, are particularly used to obtain processed food products, wherein the processed food products include chips from potatoes, fruits, vegetables or tortilla chips; expanded or extruded snacks; popcorn; nuts; dried products from fruits, vegetables, herbs; potato fries or croquettes; chicken nuggets or wings; coated products, such as schnitzel; fish bites; burger patties; and / or sterilized food, such as fruits, meats, seafood, ready meals; ready meals.

[0054] Description of the drawing

[0055] A non-limiting example of an apparatus according to the invention and the associated method is described below with reference to the figure.

[0056] Figure 1 shows a schematic view of a first inventive version of the apparatus.

[0057] The apparatus comprises a basket 10, which contains food products 12 to be processed. In this embodiment the basket 10 is barrel-shaped and is rotatable around its horizontal axis by an engine 14 designed as an electric motor. A shell 16 of the basket 10 is designed as a grid with mesh sizes that are designed so that the products 12 inside the basket 10 cannot fall out, but can be floated around. The basket 10 has a closable and openable opening 18 on its outer surface so that the products 12 can be placed in the basket 10 and removed from the basket 10 after processing.

[0058] The basket 10 is arranged in a housing 20 which has a door 22 through which the basket 10 can be removed from the housing 20. An inlet 24 is arranged in the housing 20, through which water or steam can be fed via a pipe 26 to a heating element 28 located below the basket 10. The heating element 28 evaporates water fed from the inlet 24 and passed through a water filter and / or deionization unit 29 to remove, among others odor and calcium. The water or steam flow from the inlet is controlled by a valve 31. 10016-ZEH-P-WO 14 05.11.2025

[0059] Several elements 30 to direct steam flow are arranged between the heating element 28 and the basket 10, which are designed as guide vanes 32. These guide vanes 32 direct the steam directly to the basket 10 from below the basket 10. The guide vanes 32 can be driven by a swivel motor 34, so that the direction of flow can be varied and continuously changed during the process by moving the guide vanes 32 back and forth. The resulting steam flow causes the products 12 in the basket 10 to float, thereby intensifying the mixing and movement of the products 12 that is already created by the movement of the basket 10.

[0060] Furthermore, an impeller 36 of a gas circulating unit 38 designed as a radial fan is arranged in the housing 20, the drive motor39 of which is located outside the housing 20. The gas circulating unit 38 is placed to move the gas from the impeller 36 in a clockwise direction to the elements 30 to direct the gas flow, to the basket 10 and out of the basket 10 back to the impeller 36. Hence, the superheated steam freshly produced by the heating element 28 is directly fed into the basket 10.

[0061] A number of sensors 40, 42, 44, 46 are placed inside the apparatus at various locations to measure parameters. A temperature sensor 40 and a gas circulation speed sensor 42 are arranged between the elements 30 and the basket 10, an oxygen content sensor 44 near the heating element 28 and a humidity sensor 46 is arranged in an upper position between the basket 10 and the gas circulation unit 38. The sensors 40, 42, 44, 46 are electrically connected to a control unit 47 which controls in dependence of the measured values the amount of water fed into the apparatus and which is evaporated, the rotation speed of the basket 10 and the speed of the gas circulating unit 38.

[0062] At the bottom of the apparatus are two outlets 48, 50. The first outlet 48 is located at the lowest point in a bottom 52 of the housing 20, so that condensed water can be drained off. A valve 54 is provided at the outlet to open or close it. This allows drainage to be carried out at regular intervals or depending on the water level. The water may also contain other liquids, for example from the products. 10016-ZEH-P-WO 15 05.11.2025

[0063] The second outlet 50 is located at the lower end of a side wall 56 of the housing 20, adjacent to the bottom 52 and in an area that is exposed to the circulating gas flow. Since in the present embodiment the gas flow is clockwise, this second outlet 50 is located on the left side wall 56.

[0064] During operation, the gas flow is generated by the gas circulation unit 38 and superheated steam is produced by the heating element 28 and fed into the housing 20. The resulting flow quickly displaces the air and thus the oxygen in the housing 20 through the superheated steam, as the specific weight of air is greater than that of superheated steam. Accordingly, the air is transported to the lower area, where it escapes to the outside through the second outlet 50. In this way, the oxygen is completely removed from the housing 20 and the products 12 in a short time and the products 12 are exposed exclusively to the superheated steam. This process cooks the products 12 and makes them crispy without producing toxic acrylamides.

[0065] In figure 1 another sort of basket is shown in dotted lines. The basket 10, which again consists of a grid, is open at the top and is not movable. To ensure that the products 12 float, several heating elements 28 are arranged under the basket 10, through which the superheated steam is generated and directed toward the basket 10 via elements 30 to direct the steam flow. The speed of the steam lifts the products 12 in the basket 10, exposing them completely to the steam in this design as well. Accordingly, this basket 10 is only filled in the lower area.

[0066] Examples

[0067] The examples below were performed in a thermally insulated apparatus as disclosed schematically in Fig. 1. The total volume of the apparatus is about 46 liters, and the basket 10 is a cylindrical basket having a diameter of 30 cm and a length of 20 cm and is made of corrosion resistant stainless-steel grid. The temperature inside the apparatus, i.e., of the superheated steam, is adjusted by the temperature of the heating element 28 and the amount of water fed to and evaporated by the heating element 28, which was set to a temperature of 450 to 550 °C. The gas circulation unit 10016-ZEH-P-WO 16 05.11.2025

[0068] 38 is a radial fan 10 m / sec. The gas / liquid outlet 48, 50 is at the bottom of the apparatus and connected to a tube having a 5 cm diameter. No valve was present. Thus, the pressure inside the apparatus is allowed to equilibrate with the outside, i.e., the pressure was in all examples more than 2.5 bar below the boiling pressure of water at the gas temperature.

[0069] Before the addition of the food products 12 to be processed into the apparatus, the latter was preheated and depleted from air to remove oxygen by generating plenty of superheated steam for at least 30 sec. Hence, by introducing initially 25 to 35 ml of water to the heating element 28 over about 0.2 min, the oxygen gas content is already reduced to about less than 3 vol.%.

[0070] Care was taken that during most of the process - if not permanently - superheated steam is produced to ensure permanently a mere superheated steam environment to ensure maximum efficiency and best result.

[0071] Inside the apparatus were numerous sensors 40, 42, 44, 46 installed to measure the humidity, oxygen content, and the temperature, which was detected at various locations (see Fig. 1 and explanations thereabout). The circulations speed of the gas circulating unit 38 was controlled and measured at its motor. These sensors 40, 42, 44, 46 were connected to the control unit 47.

[0072] For processing the food products 12 according to examples below, the apparatus was preheated and depleted of oxygen gas by feeding and evaporating filtered water for about 0.2 to 1 minute. The oxygen content was below 2 vol.%, determined with a commercial oxygen sensor.

[0073] During the process was a constant flow of superheated steam and condensed water moving out of the gas / liquid outlets 48, 50. At the end of the process, no significant dirtying was observed.

[0074] In none of the examples was oil added. Therefore, the resulting products were oil free, unless the raw material contained oil. 10016-ZEH-P-WO 05.11.2025

[0075] Example 1: Processing of potato chips.

[0076] Raw potatoes were washed, cleaned and sliced to a thickness of 0.9 mm-1.52 mm. 400 g of the sliced raw potatoes were placed without specific care into the basket 10, which was then transferred into the preheated apparatus having a temperature of 195°C. Superheated steam, generated by evaporating water by the heating element (4) having a temperature of 450 °C, was already used during the preheating phase to adjust the temperature and to displace the oxygen gas.

[0077] The basket 10 was allowed to rotate at a speed of 30 to 40 rpm, and the speed of the gas circulation unit 38 was adjusted to generate an initial steam flow of 15 m / sec. Thus, the food products 12, i.e., raw potato chips having a water content of about 65 to 80 wt.%, started to float, thus mixing themselves due to the turbulences, while the superheated steam flew around the chips.

[0078] During the process to make the processed potato chips, the steam temperature, rotation speed of the basket 10, the amount of water added, and the speed of the circulated steam were varied as disclosed in Table 1 below, to adjust the parameters to the reduced density and weight of the potato chips, since water contained in the raw potato was evaporated continuously. The potato chips remained floating during the process.

[0079] Table 1: Process parameters for processing potato chips according to example 1. 10016-ZEH-P-WO 18 05.11.2025

[0080] As can be seen from Table 1, the process was - after preheating, which is phase 0 - divided into five phases. Within each phase, the temperature, the added amount of water, the rotation speed of the basked, and / or the oscillation speed of the elements 30 may be varied.

[0081] At the end of the process, the basket 10 containing the processed potato chips was removed from the apparatus . The chips obtained had a water content of about 2 to 4 wt.% and were found to be very crispy and crunchy, e.g., even crispier than with the conventional frying process. In addition, their taste was - before the addition of spices - found to be without any off-flavor. No embrowning nor acrylamide formation occurred, i.e., no Maillard reaction took place, leading to light color of the chips. Additionally, there are no indications of any oxidation of the processed chips.

[0082] Seasoning the chips without any oil, i.e., addition of spices, is made by applying the seasoning immediately after the process, thus making use of redundant heat and moisture. By doing so, a perfect seasoning coating can be ensured.

[0083] Despite the very similar level of crispiness and comparable taste, the potato chips according to example 1 had no oil added, while conventionally fried potato chips have an oil content of 26-37 wt.%. And due to the light color of the chips, there were no signs of acrylamide formation. In addition, the process to make the potato chips 10016-ZEH-P-WO 19 05.11.2025 according to example requires about 80% less energy than the conventional process with frying. Furthermore, the processing time is about twice as fast as oil frying. Since the apparatus and the process are easy scalable, they are perfectly suited for use in restaurants, take-away shops, industrial food processing factories, food processing unit on a farm, and canteens, but also for use at home.

[0084] The thus obtained potato chips can be packed under standard atmosphere, e.g., no inert gas is required. Example 2: Processing of pellets derived expanded snacks.

[0085] Example 1 was repeated, whereas 150 g of dry pellets, i.e., extruded formed products, based on a mixture of rice, tapioca, cassava, which may be extruded on site or obtained commercially from a number of suppliers, were used instead of raw potato chips. The pellets have a water content before processing of about 13 wt.%.

[0086] Table 2: Process parameters for processing Pellets rice square chips from dry, according to example 2. 10016-ZEH-P-WO 20 05.11.2025

[0087] It was found that the pellets expanded readily upon evaporation of the water contained therein. The obtained expanded snacks had a water content of about 2 to 5 wt.%, wherein the standard weight loss is about 7 - 10 wt.%, based on the amount of products before and after processing. The snacks were found to be very crispy and crunchy, e.g., even crispier than with the conventional frying process. In addition, their taste was - before the addition of spices - found to be without any off-taste. No embrowning nor acrylamide formation occurred, i.e., no Maillard reaction took place, leading to light color of the chips. Additionally, there are no indications of any oxidation of the processed chips.

[0088] Seasoning the obtained snacks, i.e., addition of spices, is made by applying the seasoning immediately after the process, thus making use of redundant heat and moisture, Thus, a perfect seasoning coating can be ensured.

[0089] Despite the similar level of crispiness and comparable taste, the snacks according to example 2 had no oil added, while conventionally fried snacks have an oil content of 12-24 wt.%. And due to the light color of the chips, there were no signs of acrylamide formation. In addition, the process to make the snacks according to example 2 requires about 80% less energy than the conventional process with frying. Furthermore, the processing time is about 30-50% faster than oil frying. Since the apparatus and the process are easy scalable, they are perfectly suited for use in restaurants, take-away shops, industrial food processing factories, food processing unit on a farm, and canteens, but also for use at home.

[0090] The thus obtained expanded snacks without oil can be packed under standard atmosphere, e.g., no inert gas is required.

[0091] Example 2 was repeated, wherein 125 g corn was used to produce popcorn. 10016-ZEH-P-WO 21 05.11.2025

[0092] Table 3: Process parameters for processing popcorn without oil according to example 3. It was found that the popcorn expanded readily. The popcorn was found to be equal to current commercial popcorn with soft texture yet firm and large volume. In addition, the popcorn had a white color, and the shell was hardly visible. In addition, their taste was - before the addition of spices - found to be without any off-taste. No embrowning nor acrylamide formation occurred, i.e., no Maillard reaction took place, leading to light color of the chips. Additionally, there are no indications of any oxidation of the processed chips.

[0093] Seasoning the obtained popcorn, i.e., addition of spices, is made by applying the seasoning immediately after the process, thus making use of redundant heat and moisture, Thus, a perfect seasoning coating can be ensured.

[0094] Despite the similar level of crispiness and comparable taste, the popcorn according to example 3 had no oil added, while conventionally popcorn has an oil content of 12- 24 wt.%. And due to the light color of the popcorn, there were no signs of acrylamide 10016-ZEH-P-WO 22 05.11.2025 formation. In addition, the process to make the popcorn according to example 3 requires about 60% less energy than the conventional process with popping. Furthermore, the processing time is about 30-50% faster. Since the apparatus and the process are easy scalable, they are perfectly suited for use in restaurants, take-away shops, industrial food processing factories, food processing unit on a farm, and canteens, but also for use at home.

[0095] The thus obtained expanded popcorn without oil can be packed under standard atmosphere, e.g., no inert gas is required.

[0096] Example 4: Processing of frozen French fries.

[0097] Example 1 was repeated, whereas 250 g of commercially available frozen French fries were used instead. The specific process parameters are given in Table 4.

[0098] Table 4: Process parameters for processing French fries according to example 4. 10016-ZEH-P-WO 23 05.11.2025

[0099] The obtained French fries were found to be very crispy and crunchy, e.g., even crispier than with the conventional frying process. In addition, their taste was - before the addition of spices -found to be without any off-taste. No embrowning nor acrylamide formation occurred, i.e., no Maillard reaction took place, leading to light color of the chips. Additionally, there are no indications of any oxidation of the processed chips.

[0100] Seasoning the French fries obtained, i.e., addition of spices, is made by applying the seasoning immediately after the process, thus making use of redundant heat and moisture, Thus, a perfect seasoning coating can be ensured.

[0101] Despite the similar level of crispiness and comparable taste, the French fries according to example 4 had no oil added, while conventionally fried French fries have an oil content of 15-20 wt.%. And due to the light color of the chips, there were no signs of acrylamide formation. In addition, the process to make the French fries according to example 4 requires about 80% less energy than the conventional process with frying. Furthermore, the processing time is about 30-50% faster than oil frying. Since the apparatus and the process are easy scalable, they are perfectly suited for use in restaurants, take-away shops, and canteens, but also for use at home.

[0102] Processing of dry pellets onion rings.

[0103] Example 1 was repeated, whereasl20 g of commercially available dry pellets onion rings, no oil were used instead. The specific process parameters are given in Table 5 below.

[0104] Table 5: Process parameters for processing pellet onion rings from dry onion rings according to example 5. 10016-ZEH-P-WO 24 05.11.2025

[0105] It was found that the pellets expanded readily upon evaporation of the water contained therein. The obtained expanded onion rings had a water content of about 2 to 5 wt.%, wherein the standard weight loss is about 7 - 10 wt.%, based on the amount of products before and after processing. The onion rings were found to be very crispy and crunchy, e.g., even crispier than with the conventional frying process. In addition, their taste was - before the addition of spices - found to be without any off-taste. No embrowning nor acrylamide formation occurred, i.e., no Maillard reaction took place, leading to light color of the chips. Additionally, there are no indications of any oxidation of the processed chips.

[0106] Seasoning the obtained onion rings, i.e., addition of spices, is made by applying the seasoning immediately after the process, thus making use of redundant heat and moisture, Thus, a perfect seasoning coating can be ensured.

[0107] Despite the similar level of crispiness and comparable taste, the onion rings according to example 5 had no oil added, while conventionally fried onion rings have an oil content of 12-24 wt.%. And due to the light color of the onion rings, there were no 10016-ZEH-P-WO 25 05.11.2025 signs of acrylamide formation. In addition, the process to make the onion rings according to example 5 requires about 80% less energy than the conventional process with frying. Furthermore, the processing time is about 30-50% faster than oil frying. Since the apparatus and the process are easy scalable, they are perfectly suited for use in restaurants, take-away shops, industrial food processing factories, food processing unit on a farm, and canteens, but also for use at home.

[0108] The thus obtained expanded onion rings without oil can be packed under standard atmosphere, e.g., no inert gas is required.

[0109] Example 6: Processing of raw apple chips.

[0110] Example 1 was repeated, whereas 400 g of sliced, raw apple chips having a mean thickness of 1.52 mm were used instead. The specific process parameters are given in Table 5 below. No oil was used before, during or after the processing. Table 6: Process parameters for processing raw apple chips according to example 6. 10016-ZEH-P-WO 26 05.11.2025

[0111] The obtained apple chips had a water content of about 5 wt.%, wherein the standard weight loss is about 80-82 wt.%, based on the amount of products before and after processing. The apple chips were found to be surprisingly crunchy. In addition, their taste was - before the addition of spices - found to be without any off-taste. Some embrowning occurred due to the sugar present, nor acrylamide formation occurred. Additionally, there are no indications of any oxidation of the processed chips.

[0112] Despite the similar level of crispiness and comparable taste, the apple chips according to example 6 had no oil added. In addition, the process to make the apple chips according to example 6 requires about 80% less energy than the conventional drying process. Furthermore, the processing time is about at least 90% faster than conventional hot air drying. Since the apparatus and the process are easy scalable, they are perfectly suited for use in restaurants, take-away shops, industrial food processing factories, food processing unit on a farm, and canteens, but also for use at home.

[0113] The thus obtained apple chips can be packed under standard atmosphere, e.g., no inert gas is required.

[0114] Example 7: Non-limiting examples given of products 12 given in Tables 7-1 to 7-6, which can be processed according to the claimed process, including an indication of processing time, temperature and gas speed.

[0115] Table 7-1: Exemplary process parameters to process dry products.

[0116] Dry Product Processing Time11Temperature Gas speed

[0117] [sec.] [°C] [m / sec]

[0118] Tortilla Chips 15 - 6011190 - 220 8 - 18

[0119] Expandable Snacks 15 - 602> 210 - 230 6 - 15

[0120] Extruded Snacks 15 - 303> 211 - 220 6 - 25 10016-ZEH-P-WO 27 05.11.2025

[0121] 1) Depends on the desired effect

[0122] 2) Pellets are extruded first, and then expanded

[0123] 3) Depends on frying or drying effect of snack Table 7-2: Exemplary process parameters to process raw products.

[0124] Raw Product Processing Time11Temperature Gas speed

[0125] [sec.] [°C] [m / sec]

[0126] Potato Chips 180-270 170-180 8-25

[0127] Vegetable chips 180-270 170-180 8-25

[0128] Popcorn 15-40 210 6-20

[0129] Nuts 150- 1802> 190-220 12-30

[0130] Fruit chips 150-210 170-180 8-15

[0131] Dried fruit 120-360 150-180 8-22

[0132] Dried vegetables 90-360 150-180 8-22

[0133] Dried herbs 10-40 150-160 6-15

[0134] Grains in field 40-120 150-180 6-15

[0135] Malted grains 60-180 150-180 6-15

[0136] 1) The exact processing time depends on the specific product, moisture and size

[0137] 2) Depends on nut form and size

[0138] Table 7-3: Exemplary process parameters to process frozen products.

[0139] Frozen Product Processing Time11Temperature Gas speed [sec.] [°C] [m / sec]

[0140] Potato fries 90-150 180-220 10-35

[0141] Chicken nuggets 120-150 190-220 12-38 10016-ZEH-P-WO 28 05.11.2025

[0142] Chicken wings 90-110 190-220 12-38

[0143] Croquettes 80 - 150 190 8-25

[0144] Schnitzel 80-120 180-210 8-15

[0145] Fish bites 70-110 180-210 10-28

[0146] Burger patties 30-60 240 12-18

[0147] 1) Depends on the specific frozen product, incl. size

[0148] Table 7-4: Exemplary process parameters to sterilize products.

[0149] Product to sterilise Processing Time11Temperature Gas speed

[0150] [sec.] [m / sec]

[0151] Fruit 20-40 170-190 6-12

[0152] Meats 20-90 170-230 6-12

[0153] Seafood 20-90 170-220 6-12

[0154] Ready meals 20-60 170-230 6-12

[0155] 1) Depends on moisture, product and desired outcome

[0156] Table 7-5: Exemplary process parameters to reheat ready meals.

[0157] Reheat Processing Time11Temperature Gas speed

[0158] [sec.] [m / sec]

[0159] Ready meals 15-90 160-180 6-12

[0160] 1 ) The processing time is depending on whether the product is defrosted or frozen

[0161] Table 7-6: Exemplary process parameters for applying a coating to set products. 10016-ZEH-P-WO 29 05.11.2025

[0162] Set product Processing Time11Temperature Gas speed

[0163] [sec.] [°C] [m / sec]

[0164] Various coatings 15-40 190-220 6-12

[0165] 1) The processing time depends on product and desired outcome

Claims

10016-ZEH-P-WO 30 05.11.2025C L A I M S1. Process to make processed food products (12) without the addition of oil, wherein- the food products (12) to be processed are placed into a basket (10),- the basket (10) is placed in or into a housing (20),- a gas circulating unit (38) is running to circulate gas in the housing (20),- water and / or steam is fed through an inlet (24) into the apparatus, wherein, when water is added, the water is evaporated with a heating element (28), and the gas temperature in the housing of the apparatus is or is adjusted to be 130°C to 330°C,- the steam flow is directed by one or more elements (30) in the apparatus,- liquid and / or gas is released from the apparatus via at least one outlet (48, 50),- the pressure in the housing (20) of the apparatus is allowed to be at least 2.5 bar below the boiling pressure of water at the gas temperature in the apparatus to allow steam to be superheated steam, and- the gas circulating unit (38) is adjusted to allow a gas circulation speed of at least 5 m / sec, measured between the elements (30) and the basket (10), characterized in that the one or more elements (30) are placed to direct the superheated steam from below the basket (10) to the food products (12) to be processed in the basket (10), wherein the speed of the gas circulation unit (38) is adjusted to allow the food products (12) being processed to float in the superheated steam flow, while air present in the housing at the beginning of the process is discharged via the at least one gas / liquid outlet (48, 50), which is placed in the lower 10% of the housing (20) of the apparatus.

2. Process according to claim 1, characterized in that the oxygen content in the housing (20) of the apparatus is reduced in a first step to 3 vol.% or lower.10016-ZEH-P-WO 31 05.11.20253. Process according to claim 2, characterized in that the oxygen content in the gas in the housing (20) of the apparatus is evacuated or displaced by a gas free of oxygen (O2).

4. Process according to claim 3, characterized in that the gas in the housing (20) of the apparatus is displaced completely by the steam.

5. Process according to any one of claims 1 to 4, characterized in that the amount of food products (12) to be processed in the basket (10) is 20 vol.% or lower, preferably 10 vol.% or lower, based on the volume of the basket (10).

6. Process according to any one of claims 1 to 5, characterized in that the process is a batch process, the gas temperature in the housing (20) of the apparatus is between 140°C and 330°C, preferably between 150°C and 300°C, the gas pressure in the housing (20) of the apparatus is about room pressure, so that there is a free gas transfer from the apparatus to the outside environment, the processing time of the food products 12 is between 0.1 to 10 minutes, preferably between 0.1 and 7 minutes, and the oxygen content in the housing (20) of the apparatus is adjusted to be 2 vol.% or lower, preferably 1 vol.% or lower.

7. Process according to any one of claims 1 to 6, characterized in that the apparatus comprises one or more sensors (40, 42, 44, 46) to measure temperature, gas circulation speed, humidity, and / or pressure, and a control10016-ZEH-P-WO 32 05.11.2025 unit (47) to adjust the temperature, gas circulation speed, humidity, pressure, oxygen content and / or the amount of water and / or gas in the housing (20).

8. Process according to any one of claims 1 to 7, characterized in that the food products (12) to be processed include i) raw food products, such as potato slices, nuts or corn; ii) processed dry food products, i.e., pellets for expandable snacks; iii) frozen products, such as potato fries, chicken wings or fish bites; iv) food products to be sterilized, such as fruits, meats, seafood, spices or ready meals; v) reheat food products, such as ready meals; and / or vi) set products, such as apply a coating onto a food product.

9. Process according to any one of claims 1 to 8, characterized in that the processed food products (12) include chips from potatoes, fruits, vegetables or tortilla chips; expanded or extruded snacks; popcorn; nuts; dried products from fruits, vegetables, herbs; potato fries or croquettes; chicken nuggets or wings; coated products, such as schnitzel; fish bites; burger patties; and / or sterilized food, such as fruits, meats, seafood, spices or ready meals.

10. Apparatus for applying the process of any one of claims 1 to 9, comprising a basket (10), a heating element (28), one or more elements (30) to direct a superheated steam flow in the apparatus, a gas circulating unit (38), an inlet (24) to feed water into the apparatus, at least one outlet (48, 50) to release gas and / or liquid, a housing (20) with a door (11) to enter into and exit food products (12) from the apparatus, characterized in that10016-ZEH-P-WO 33 05.11.2025 the one or more elements (30) to direct steam flow are placed below the basket (10), and the at least one gas / liquid outlet (48, 50) is placed below the one or more elements (30), which direct the steam flow, and is placed in the lower 10% of the apparatus.

11. Apparatus according to claim 10, characterized in that the heating element (28) is arranged below the one or more elements (30) and the one or more elements (30) are arranged below the basket (10).

12. Apparatus according to claim 10 or 11, characterized in that the apparatus comprises an engine (14) capable to rotate the basket (10) inside the apparatus, wherein the rotation axis of the basket (10) is horizontal and / or within a deflection of + / - 60° or lower, preferably + / - 45° or lower, relative to the horizontal axis.

13. Apparatus according to any one of claims 10 to 12, characterized in that the water inlet (24) is placed to feed water to the heating element (28), the heating element (28) enables temperatures of 380°C or higher, thus, to allow the generation of superheated steam, the gas circulating unit (38) is placed to vent the gas out of the basket (10), wherein the gas circulating unit (38) is preferably a fan, and the at least one gas / liquid outlet (48, 50) is placed in the lower 5% of the apparatus, preferably at a bottom (52) of the housing (20) of the apparatus.

14. Apparatus according to any one of claims 10 to 13, characterized in that the heating element (28) enables temperatures of 450°C or higher, preferably 550°C or higher.10016-ZEH-P-WO 34 05.11.202515. Apparatus according to any one of claims 10 to 14, characterized in that the apparatus further comprises a water filter, deionization unit (29) and / or reverse osmosis unit being placed before or after the inlet (24) for the water for cleaning the water, a valve (54) to regulate the at least one gas / liquid outlet (48, 50), and thus to allow inside the apparatus a pressure different to the outside, one or more sensors (40, 42, 44, 46) to measure the temperature, pressure, humidity and / or oxygen content of the gas phase, and a control unit (47) to control the o water and / or steam flow to the heating element (28), o the temperature of the heating element (28), o the humidity of the gas phase within the apparatus, o the circulation speed of the circulation unit (38), and / or o the valve (54) to regulate the amount of gas / liquid to exit the at least one outlet (48, 50).

16. Apparatus according to anyone of claims 10 to 15, characterized in that the basket (10) is to be opened and closed.

17. Apparatus according to anyone of claims 10 to 16, characterized in that the one or more elements (30) to direct steam flow in the apparatus are placed below the basket (10) to direct the superheated steam flow from the heating element (28) to the food products (12) to be processed to let the food products (12) float at least partially in the superheated steam flow.

18. Apparatus according to anyone of claims 10 to 17, characterized in that10016-ZEH-P-WO 35 05.11.2025 the one or more elements (30) to direct the steam flow are guiding vanes (32).

19. Apparatus according to claim 18, characterized in that the guiding vanes (32) are rotatable or pivotable back and forth around there longitudinal axis.

20. Use of the process according to any one of claims 1 to 9 and / or of the apparatus according to any one of claims 10 to 19 to process food products (12), preferably in restaurants, take-away shops, canteens, industrial food processing factories, food processing unit on a farm, and / or at home, wherein the food products (12) to be processed include i) raw food products, such as potato slices, nuts or corn; ii) processed, e.g., extruded, dry food products, such as pellets for expandable snacks; iii) frozen products, such as potato fries, chicken wings or fish bites; iv) food products to be sterilized, such as fruits, meats, seafood, spices or ready meals; v) reheat food products, such as ready meals; and / or vi) set products, such as apply a coating onto a food product, e.g., applying a breading on a product, such as chicken nuggets.

21. Use of the process according to any one of claims 1 to 9 and / or of the apparatus according to any one of claims 10 to 19 to obtain processed food products (12), wherein the processed food products (12) include chips from potatoes, fruits, vegetables or tortilla chips; expanded or extruded snacks; popcorn; nuts; dried products from fruits, vegetables, herbs; potato fries or croquettes; chicken nuggets or wings; coated products, such as schnitzel; fish bites; burger patties; and / or sterilized food, such as fruits, meats, seafood, spices or ready meals; ready meals.

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