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A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a des

A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

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1. A process for preparing a dried food product said process comprising: (a) treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability and rehydrate the dried food;(b) dehydrating the trea

1. A process for preparing a dried food product said process comprising: (a) treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability and rehydrate the dried food;(b) dehydrating the treated dried food at a temperature above about 150 F, until a desired moisture content is achieved;(c) cooling the dehydrated treated food to a temperature below about 150 F;(d) infusing the cooled dehydrated treated food with a heat labile infusate; and(e) cooling the infused cooled dehydrated treated food to a temperature of between about 50 F to 35 F for packaging. 2. The process according to claim 1, wherein the dried food comprises a fruit. 3. The process according to claim 1, wherein the heated dehydrated treated food is cooled to a temperature of between about 70 F to 100 F for the infusion. 4. The process according to claim 1, wherein said cooling step cools the dehydrated treated food to a temperature below about 100 F from a temperature above about 150 F. 5. The process according to claim 1, wherein said cooling step cools the dehydrated treated food to a temperature below about 80 F from a temperature above about 160 F. 6. The process according to claim 1, wherein said cooling step cools the dehydrated treated food to a temperature of about 70 F from a temperature between about 160 F-180 F. 7. The method according to claim 1, wherein the acidulent comprises a citric acid solution or a malic acid solution. 8. The method according to claim 1, wherein the infusate comprises a flavoring. 9. The method according to claim 1, wherein the infusate comprises a nutritional fortification. 10. The method according to claim 1, wherein said treating step is performed at least in part in a tumbler, continuously receiving the dried food, submersing the received dried food in an aqueous acidulent solution during tumbling; and continuously removing the submersed dried food from the aqueous acidulent, and wherein said infusing step is performed with a spray infuser configured to coat the cooled dehydrated treated food. 11. The method according to claim 1, wherein the infusate comprises an alcohol. 12. A continuous process for preparing a dried food product said process comprising: (a) treating a dried food received on a first conveyor system by submersing the dried food in a aqueous acidulant in a continuous feed tumbler system, for a period of time which is sufficient to modify a surface of the food to increase water permeability and at least partially rehydrate the dried food, while removing a portion of a water soluble component of the dried food near an outer surface which causes stickiness and clumping;(b) continuously removing the treated dried food from the continuous feed tumbler system and, at least partially dehydrating the treated dried food by maintaining the at least partially rehydrated dried food at a temperature above about 150 F on a second conveyor system, the at least partially dehydrated treated food having reduced clumping and stickiness with respect to the untreated dried food;(c) cooling the dehydrated treated food to a temperature below about 150 F by at least flowing cold air over the at least partially dehydrated dried food on a third conveyor system;(d) spray infusing the cooled dehydrated treated food with an infusate to evenly coat the cooled dehydrated treated food without substantially rehydrating the cooled dehydrated treated food; and(e) packaging the infused cooled dehydrated treated food in a series of vapor barrier packages at a temperature of between a temperature above a freezing point and 50 F. 13. The continuous process according to claim 12, wherein the dried food comprises a fruit, and the water soluble component of the dried food near an outer surface which causes stickiness and clumping comprises a natural sugar. 14. The continuous process according to claim 12, wherein the heated dehydrated treated food is cooled to a temperature of between about 70 F to 100 F for the spray infusion. 15. The continuous method according to claim 12, wherein the continuous tumbler has an inclined rotational axis to provide a gravity feed of the dried food therethrough, the aqueous acidulent comprises a citric acid solution or a malic acid solution which flows down an inclined portion of the continuous tumbler in a same direction as the gravity feed of the dried food. 16. A continuous process for preparing a dried food product said process comprising: (a) treating dried food continuously received as pieces by submersing the dried food in a aqueous acidulant in a continuous tumbler system having an inclined tumbling axis, for a period of time which is sufficient to modify a surface of the food to increase water permeability and at least partially rehydrate the dried food, while removing a portion of a water soluble component of the dried food near an outer surface which causes stickiness and clumping, and continuously removing that at least partially rehydrated dried food pieces from the aqueous acidulent, wherein the aqueous acidulent flows down an inclined portion of the continuous tumbler in a same flow direction as a transport direction of the dried food, and at least a portion of the aqueous acidulent which has already been used to treat the dried food is captured from a bottom portion of the continuous tumbler, filtered and recycled at a top portion of the continuous tumbler;(b) at least partially dehydrating the treated dried food by maintaining the at least partially rehydrated dried food at a temperature above about 150 F on a second conveyor system, the at least partially dehydrated treated food having reduced clumping and stickiness with respect to the untreated dried food;(c) cooling the dehydrated treated food to a temperature below about 150 F by at least flowing cold air over the at least partially dehydrated dried food on a third conveyor system;(d) spray infusing the cooled dehydrated treated food with a heat labile infusate to evenly coat the cooled dehydrated treated food without substantially rehydrating the cooled dehydrated treated food; and(e) packaging portions of the infused cooled dehydrated treated food in vapor barrier packages, substantially without clumping at a temperature of between a temperature above a freezing point and 50 F. 17. The continuous method according to claim 12, wherein the heat labile infusate comprises at least one of a flavoring and a nutritional fortification.