A process for selectively dehydrating organic matter, and at the same time eliminating insects, larvae and insect eggs that are carried by the organic matter is provided. This process leaves the product free of all toxic chemicals. The process includes the use of selected narrow bands of infrared radiation. Narrow bands of infrared radiation are selected that most efficiently penetrate the product being processed. The color of the product, its physiological properties such as oil, sugar and water content are factors considered in the selection of the vacuum, temperature, and time of the process. The process is performed in a vacuum which reduces the vapor point of the target water or solvent contained in the product being processed and permits the process to be performed at a temperature that does not harm the product.

A process for dehydrating vegetable products that are free of preservatives and chemicals, high in nutrient content, and have an improved taste and appearance is disclosed. In accordance with the present invention, whole, raw vegetables are first precooked with microwave energy for about 20 to about 60 seconds. After precooking, the vegetables are cut, ground, shaped, pressed, riced or rolled into a desired form, including, for example, chunks, crunches, strips, slices, chips, patties, flakes or powders. The vegetables are then dehydrated in the temperature range of about 130.degree. F. to about 195.degree. F. to a moisture content of less than 8%. The dehydrated vegetable products can then be reconstituted using hot or cold liquid or eaten directly as a finger food snack.

Dehydrated vegetables are prepared by preparing the vegetables, holding them for a time and at a temperature to activate the endogenous pectinmethylesterase, blanching and drying.

A process for producing dehydrated vegetables including preparing the vegetables, holding the prepared vegetables for a time and at a temperature to activate pectinmethylesterase (PME), blanching and drying. The drying includes exposure to microwave radiation at a pressure below atmospheric pressure. The invention also provides dehydrated vegetable matter obtainable by the process, a dried food product reconstitutable with aqueous liquids which includes the vegetable matter, and the product when so reconstituted.

Neoplastic tissue, viral and bacterial infections, and other physiological disorders and conditions are treated by irradiation of the host with electromagnetic radiation at a wavelength that is differentially absorbed by the offending tissue or cells. Radiation with differential absorption is also used in the sterilization of articles and packing made from synthetic polymers and for the treatment of food stuffs.