Patent Publication Number: US-2021186046-A1

Title: Methods and apparatus for processing chocolate

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application is a continuation of co-pending U.S. patent application Ser. No. 15/989,840, filed on May 25, 2018, which claimed the benefit under 35 U.S.C. § 119(e) of U.S. Provisional Patent Application No. 62/511,720, filed May 26, 2017, and U.S. Provisional Patent Application No. 62/534,715, filed Jul. 20, 2017, which are incorporated herein by reference in their entirety. 
     TECHNICAL FIELD 
     This novel technology relates to the field of food ingredient preparation. More specifically, the present technology is in the technical field of processing food products, such as cacao, into chocolate. 
    
    
     BACKGROUND 
     Cacao beans typically are ground and processed conventionally using several transfer steps and separate machines to process chocolate from nibs to a finished product. These grinders often have high space and environmental requirements, typically being extremely complex and difficult to maintain. They are also typically single-mindedly constructed, such that the grinder will process all materials from a single particle size to a second particle size, typically having multiple iteration steps to further decrease particle size by five to ten times each, usually using either high- or low-shear processes, but without the ability to select, alter, or partially process loads. These iterative steps typically require transfer steps between iterations as well to different machines. 
     In a traditional chocolate production process, the first step is grinding/refining to reduce particle size, and over grinding/refining will reduce particle size beyond a desirable threshold. Multiple grinding steps typically are used in series to each cause approximately five- to ten-times reduction in particle size, the steps separated to prevent overgrinding and using different grinders and grinding media, having many transfer steps between the different grinders. Then, mixing/homogenizing disperses the refined material uniformly, for example using a Frisse conche or horizontal drum grinders. Mixing takes a much longer period of time, and again often transfers through different iterative stages with many transfer steps. 
     Additionally, present grinders also process food products while heating them. For example, traditional grinders heat chocolate from one-hundred and twenty to one-hundred and eighty degrees Fahrenheit to help liquefy chocolates and drive off moisture and volatile organic acids, such as acetic acid) produced during the refining process, but doing so simultaneously drives off desirable flavor compounds and scorches the chocolate (above one-hundred and twenty degrees Fahrenheit). Thus, while the heating reduces cost of production, it effectively ruins the quality of the chocolate. 
     Further, many of these grinders/conches are open to the atmosphere, resulting in near complete diffusion of desirable flavors and compounds from the chocolate, as well as potential airborne contaminants. In other sealed-type grinders, anaerobic chambers are often used for operation and utilize temperatures that scorch the chocolate, overgrind the cacao, deal with evaporated humidity in manners that destroy the quality of the chocolate, and utilize a very high ratio of grinding material to load ingredients. Thus, what is needed is a versatile, modular system and method to process cacao products, while enabling easier maintenance, less transfer steps, increased particle selection ability, and superior output quality. 
     Additionally, environmental conditioning of the living and working space is a serious concern for both consumer and industrial applications, including food preparation, costing businesses and homeowners large sums every year to keep products, sensitive environments, workplaces, and homes at desired production conditions. And perhaps the greatest concern within environmental conditioning is humidity management, which requires a great deal of equipment and energy to keep under control. 
     Large-scale dehumidifiers typically require operation of large, cooled condensing coils, over which humid air is then passed to condense and collect the moisture from the air. However, such dehumidification units rely on huge amounts of electricity to operate, run the risk of runaway freezing on the coils that can damage the unit or ruin efficiency, and failing outright, requiring either costly repairs or costly redundancies to mitigate product losses. Such large-scale units, thus, are hardly a perfect solution, and simply cannot scale down into small-scale needs in any case. 
     Small-scale dehumidification, such as for dried food goods, typically relies on pulling a vacuum on the food products (e.g., fruits, vegetables, seeds, etc.) to forcibly pull moisture from the food products or baking at high temperatures. While these processes may be fast and effective at removing the moisture, the resulting dried products tend to be far inferior to the source materials due to the indiscriminant drying process driving or cooking of desirable aromatics and volatile flavor compounds, leaving the dried goods bland and far less desirable than the original, undried product. What is needed therefore are methods and systems to remove moisture from such products without adversely affecting the inherent quality. 
     The present novel technology addresses these needs. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1A  depicts a first perspective view of a first embodiment of the present novel technology. 
         FIG. 1B  depicts a top view of the first embodiment from  FIG. 1A  of the present novel technology. 
         FIG. 1C  depicts a front view of the first embodiment from  FIG. 1A  of the present novel technology. 
         FIG. 1D  depicts a first side view of a first embodiment from  FIG. 1A  of the present novel technology. 
         FIG. 1E  depicts a second side view of a first embodiment from  FIG. 1A  of the present novel technology in a tilted, dispensing orientation. 
         FIG. 2A  typically depicts a front view of the first embodiment of the present novel technology in a tilted configuration. 
         FIG. 2B  typically depicts the side perspective view from  FIG. 2B  of the present novel technology in a tilted configuration. 
         FIG. 3  depicts a third perspective view of the first embodiment of the present novel technology with recirculating absorption system. 
         FIG. 4A  depicts a fourth perspective view of the first embodiment of the present novel technology during a first dispensing embodiment. 
         FIG. 4B  depicts a fifth perspective view of the first embodiment of the present novel technology during a second dispensing embodiment. 
         FIG. 5  depicts a first process flow diagram associated with the first embodiment of the present novel technology. 
         FIG. 6  depicts a second process flow diagram associated with the first embodiment of the present novel technology. 
         FIG. 7  depicts a third process flow diagram associated with the first embodiment of the present novel technology. 
         FIG. 8  depicts a fourth process flow diagram associated with the first embodiment of the present novel technology. 
         FIG. 9  depicts a fifth process flow diagram associated with the first embodiment of the present novel technology. 
         FIG. 10  depicts a sixth process flow diagram associated with the first embodiment of the present novel technology. 
         FIG. 11A  depicts a first perspective view of a first example moisture removal system in a passive embodiment. 
         FIG. 11B  depicts a side view of the first example moisture removal system of  FIG. 1A . 
         FIG. 12  depicts a second example moisture removal system in an active embodiment. 
         FIG. 13  depicts a third example moisture removal system in a bulk active embodiment. 
         FIG. 14A  depicts a fourth example moisture removal system incorporating regeneration. 
         FIG. 14B  depicts a fifth example moisture removal system in a bulk active regeneration embodiment using a regenerative system from  FIG. 14A . 
         FIG. 15  depicts a first example process flow associated with the present novel technology. 
         FIG. 16  depicts a second example process flow associated with the present novel technology. 
         FIG. 17  depicts a third example process flow associated with the present novel technology. 
         FIGS. 18A and 18B  typically depict cyclic grinding process flow associated with the above embodiments. 
     
    
    
     Like reference numbers and designations in the various drawings indicate like elements. The details of one or more embodiments of the subject matter described in this specification are set forth in the accompanying drawings and the description below. Other features, aspects, and advantages of the subject matter will become apparent from the description, the drawings, and the claims. 
     DETAILED DESCRIPTION 
     Before the present methods, implementations, and systems are disclosed and described, it is to be understood that this invention is not limited to specific synthetic methods, specific components, implementation, or to particular compositions, and as such may, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular implementations only and is not intended to be limiting. 
     As used in the specification and the claims, the singular forms “a,” “an” and “the” include plural referents unless the context clearly dictates otherwise. Ranges may be expressed in ways including from “about” one particular value, and/or to “about” another particular value. When such a range is expressed, another implementation may include from the one particular value and/or to the other particular value. Similarly, when values are expressed as approximations, for example by use of the antecedent “about,” it will be understood that the particular value forms another implementation. It will be further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint. 
     “Optional” or “optionally” means that the subsequently described event or circumstance may or may not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not. Similarly, “typical” or “typically” means that the subsequently described event or circumstance often though may not occur, and that the description includes instances where said event or circumstance occurs and instances where it does not. 
       FIGS. 1A-18  depict various features and example embodiments of the present novel technologies. 
       FIGS. 1A-10  typically depict the present novel grinder system  100  typically utilizes a rotating vessel member  110  and grinding media  123  to process food materials into particles of one or more desired sizes. The present novel grinder system  100  design also enables an operator to step through a number of grinding and preparation steps without ever having to transfer the food materials from the vessel  110 . 
     While current designs require a great deal of grinding media, have high rates of media erosion (e.g., fifty percent loss of media per six months), require large spaces to operate, produces subpar ground food product outputs (e.g., poor tasting chocolate, overly processed chocolate, etc.), have large number of parts, requires transferring food materials between different machines for processing, and are nearly impossible to clean on a regular basis due to their complex designs, the present novel grinder system  100  simplifies the entire process while also improving the quality of ground food product outputs. Traditional ball milling techniques often have wear rate of approximately fifty percent of the ball&#39;s mass in six months, whereas the present novel technology experiences no measurable change in mass over two years. In essence, this novel grinding system  100  produces better results, while also being faster and easier to use, maintain, and clean. 
       FIGS. 11A-18  typically depict the present novel moisture removal system  1100  in various example embodiments. The moisture removal system  1000  typically allows precise and efficient moisture removal from materials without adversely affecting the inherent quality of those materials, which is vital for processing of sensitive materials and compounds. 
       FIGS. 1A-10  typically depict various embodiments and stages of use for grinding system  100 . Grinder system  100  typically includes base member  105 , vessel member  110 , vessel lip  112 , vessel spout  114 , lid member  115 , lid gasket  117 , vessel volume  120 , grinding media  123 , shaft member  125 , motor  130 , mixing members  135 , drain port  140 , port member  145 , tilt member  150 , first media set  155 , second media set  160 , vibrating member  165 , sensor(s)  170 , valve(s)  175 , and/or controller(s)  180 . 
       FIGS. 1A-1E and 2A-2B  typically depict grinder system  100 . One or more base members  105  typically connect to vessel member  100 , which in turn is connected to lid member  115 . Base members  105  typically are one or more structures (e.g., legs, tripods, dampening members, and/or the like) that support vessel  110  and vessel&#39;s  110  contents  210  (typically contained in vessel volume  120 ) during storage and/or operation, typically being disposed between a ground surface and vessel  110 . In some implementations, one or more base members  105  may elevate a side of grinder  100  to help dispense contents  210 . In some other implementations, where grinder  100  may be mounted to another surface (e.g., wall, cable, and/or the like), base member  105  may be omitted and/or substituted for an alternative support member  105  (e.g., a wall bracket, cable, rod, and/or the like). Base members  105  may be permanently affixed to vessel  110  (e.g., via weldment, adhesives, and/or the like) and/or semi-permanently affixed to vessel  110  (e.g., via removable fasteners, groove plates, and/or the like). 
     Vessel  110  may be made using one or more plastics (e.g., polyethylene terephthalate (PET), polycarbonate (PC), high density polyethylene (HDPE), low density polyethylene (LDPE), polypropylene (PP), and/or the like), metals (e.g., stainless steel, copper, aluminum, and/or the like), combinations, and/or the like. One example bowl  110  diameter may be twenty-six inches in diameter and thirty-three inches in width, but bowl  110  size and/or shape may tailored as desired. 
     The wall of vessel  110  may typically be smooth, but in other implementations may be textured, grooved, and/or otherwise created to preferentially enable more efficient flow of food products  210 , grinding media  123 , and/or the like. In some implementations, the impact surfaces of vessel  110  may be constructed using a thicker, more impact-resistant material (e.g., seven-gauge stainless steel, etc.) and the nonimpact surfaces may be alternatively constructed (e.g., using twelve-gauge stainless steel, etc.). 
     Vessel  110  may, for example, be approximately twenty-four inches in diameter and forty inches in width. In some implementations, these dimensions may typically be the optimal size that may be manually serviced by an average individual. In some implementations, vessel  110  may be surrounded partially and/or fully by one or more vessel heatsinks  111  (e.g., cooling array, liquid jacket, and/or the like), which typically may be in thermal communication with vessel  110  (e.g., via thermal compound, fasteners, molded/formed into wall of vessel  110 , and/or the like). In some implementations, vessel  110  itself may act as heatsink  111 . For example, vessel  110  walls may be made of stainless steel and efficiently transfer heat. 
     Heatsink  111  may, in some implementations, have one or more fluidic exchange ports  215  (also referred to as heatsink ports, depicted in  FIG. 2 ) to send and receive thermally-laden material (e.g., hot/cold fluids). For example, water in a liquid jacket heatsink  111  may be pumped to a heat exchanger  220  (depicted in  FIG. 2 ), chilled and/or warmed to a preset temperature, and then returned to heatsink  111 , maintaining vessel  110  at one or more preset temperatures and/or profiles. 
     Some further implementations allow vessel  110  configurations such that vessel  110  may be scaled in size, typically in the width and length dimensions and keeping a substantially similar depth. For example, vessel  110  may be twenty-four inches in diameter (e.g., as defined by the inside depth from lip  112  to drain member  140 ) and eighty, one-hundred and twenty, and/or the like inches in width. Still further examples may include creating a plurality-shaft  125  vessel  110 , wherein vessel  110  may be, for example, forty-eight inches from front to back, twenty-four inches in vessel volume  120  depth, and forty inches in width, with two or more motor shafts  125  to mix one or more vessel volumes  120 . In some implementations, vessel  110  may be constructed such that for each set length (e.g., six inches, ten inches, twelve inches, etc.) of vessel  110  length, a corresponding amount of content  210  processing capacity may be correlated (e.g., twenty-five pounds, fifty-five pounds, one hundred pounds, etc.). In further implementations, mixing paddle(s)  135  may similarly correlate to a processing capacity (e.g., five pounds, ten pounds, fifty pounds, etc.). 
     While traditional grinding mills are statically sized based on the grinding granularity and content  210  load, requiring significant effort for optimization, the present novel system  100  may actually scale (typically in a linear fashion) to different batch sizes by simply scaling vessel  110  longitudinally. For example, while scaling a traditional ball mill from a fifty-pound food content  210  load to a two-hundred pound content  210  load is simply not possible without dramatically redesigning the system  100  with great time and expense, the present novel technology allows vessel  110  to be extended longitudinally without any significant redesign. Thus, for example, a fifty-pound load vessel  210  be sized as twenty-four inches in diameter and ten inches width, a one-hundred pound load vessel  210  may be sized at twenty-four inches in diameter and twenty inches in width, and a one-thousand pound load vessel  210  may be sized at twenty-four inches in diameter and two-hundred inches width, all while using the same grinding media  123 . A smaller, fifty pound system may then, for example, be used to test various food content  210  batches and flavors before then scaling seamlessly to a large scale batch for production. Thus, the present novel system  100  drastically increases scalability and efficiency over traditional systems. 
     Vessel  110  typically may have vessel lip  112  about the top surface of vessel  110 , and in some embodiments may have one or more vessel spouts  114  formed therein and/or connected thereon. Spout  114  typically may allow a grinding system  100  operator, in some implementations, to dump the contents  210  of vessel  110  and volume  120 . In still further implementations, an operator may use tilt member  150  to assist the tipping, dumping, cleaning, and/or other process with system  100 . 
     Lip  112  may, in some implementations, also have one or more lid gaskets  117  formed therein and/or connected thereon, which typically may act to seal lid member  115  to vessel  110  and vessel lip  112 , typically in a substantially airtight manner. Lid member  115  typically is connected then to vessel member  110 , typically by one or more pivotable connection members (e.g., hinges, pins, and/or the like) that allow lid  115  to pivot open and allow access to volume  120 . 
     Volume  120  typically may be the space defined by the inside of vessel  110 , and in some implementations lid  115 . Volume  120  typically includes grinding media  123  (e.g., abrasive structures, balls, and/or the like), shaft member  125 , mixing members  135 , and/or drain port  140 . In some implementations, a full and/or partial vacuum may be created in volume  120 , typically with the aid of lid  115  and gasket  117 , which in turn may place the contents  210  of volume  120  under vacuum as well. 
     Grinding media  123  typically may be stainless steel balls, but may in some implementations be of alternative materials and/or configurations where a similar grinding result is accomplished. Typically, grinding media  123  reduces vessel volume  120  contents  210  (e.g., cacao nibs, cacao butter, cacao liquor, etc.) down to ten to thirty microns, more typically fifteen to twenty-five microns, and more typically twenty to twenty-five microns in size. Grinding media  123  typically may be two differently sized stainless steel balls sets, the first grinding media set  155  (also referred to as larger media set) typically being three-quarter to one and a half inches diameter, more typically seven-eighth to one and a quarter inches diameter, and more typically one inch diameter; while the second grinding media set  160  (also referred to as smaller media set) typically may be one and a half to three inches diameter, more typically two to two and three-quarter inches diameter, and more typically two and a half inches diameter. Further, the ratio of smaller media set  160  to larger media set  155  for grinding media  123  typically may be fifty:fifty, seventy:thirty, seventy-five:twenty-five, eighty:twenty, ninety:ten, or ninety five:five, wherein seventy-five:twenty-five typically may be preferable. Such combination of grinding media  123  is unconventional for cacao refining, as traditional systems rely on only a single grinding media  123  and multiple stages, as traditional mills using multiple media  123  sizes at once fails to properly process the food contents  210  (typically by either grossly over- or undergrinding, and in some cases simply failing to grind at all as the media  123  interferes with itself). The present novel system&#39;s  123  design and grinding media  123  thus presents a previously unknown, and nonobvious result over current systems and methods, and allows system  100  to actually target and asymptote to a particle size without risking over- or undergrinding. 
     The present, novel grinding media  123  configurations vastly differ from current methodologies as use ball sizes from approximately one-quarter to five-eighths inches in diameter, more typically three-eighths to one-half inches in diameter, which simply cannot adequately process cacao and/or like food products without overgrinding softer components, undergrinding harder components, imparting large amounts of thermal energy into the food products and grinding system (often ruining and scorching food products in the process), and wearing traditional grinding media at a rate of approximately fifty percent reduction of the grinding media every six months (the metal then entering the food product and potentially the consumer). Comparatively, the present novel technology mixes and grinds food products (e.g., cacao) to the desired particle size without overgrinding, grinds over a longer period of time without imparting excess heat to the contents  210  and/or system  100 , and, over a two-year period, has had zero measurable wear in the grinding media  123 . Such results were wholly unexpected and vastly improve food processing over prior art conches and mills, while also making the process substantially simpler and more efficient. The use of the novel grinding media  123  also extends the refining time and accordingly correlates to the longer, mixing process time, creating a single-step process unknown in prior art techniques and methods. 
     Shaft member  125  typically may connect to motor  130  and extend into volume  120 . Shaft member  125  typically may be sealed at vessel  110  to prevent contents  210  in volume  120  (e.g., liquid chocolate) from escaping, assist a vacuum seal, and/or contaminating other system  100  components and/or the work space. During operation, liquid line typically may be maintained at or below such a shaft seal  205 , but in other implementations liquid line may extend above  205 . 
     One or more mixing members  135  typically may be connected to shaft  125 , which typically may act to agitate and mix contents  210  in volume  120 . Mixing members  135  may, for example, be paddles, sigma blades, flexible blades, ribbons, and/or the like. Mixing members  135  typically may be equally spaced along shaft  125 , often in a spiral pattern along shaft  125 , but may also be altered in size, shape, quantity, and/or the like to more efficiently mix contents  210  and/or grinding media  123 . 
     One nonlimiting exemplary mixing member  135  may be paddle  135 , which typically may provide three-dimensional agitation of content  210  from a one-dimensional motion. Such paddle  135  typically may include bottom and/or side lifters of approximately two inches in height that may typically trail at an angle of approximately thirty degrees. This configuration typically may cause the grinding media  123  to increase in density by waterfalling through a narrower orifice (e.g., approximately six inches in width) within a central path while the chocolate cavitates around the side wipers, causing mixing and aeration. Typically, contents  210  may flow centrally along the paddle  135  towards the end opposite the waterfall flow and be drawn back toward the waterfall as it is drawn in on the sides as a result of the cavitation. This typically may result in circular mixing and more even particle size reduction. In some other implementations, with a multi-paddle  135  design the paddles  135  may all be in line, or may be alternating. 
     Motor  130  typically may be housed outside of volume  120 , typically connected to shaft  125  through one or more sealing apertures in vessel  110 . When energized via power source  133 , motor  130  typically may urge shaft  125  and mixing members  135  to rotate in vessel volume  120 , typically urging mixing media  123  and/or contents  210 , processing the contents  210  to a desired size and/or texture. Typically, motor may operate at approximately ten to fifty revolutions per minute (RPM), more typically fifteen to forty RPM, and more typically at twenty to twenty-five RPM, while traditional processing methods typically operate at eighty or more RPM and significantly increases viscous heating of ground food products. In some implementations, a cascading paddle  135  (e.g., typically having horizontal and vertical compression) may allow grinding media  123  to have a more reliable drop height during mixing. Such grinding may typically be accomplished between ten to twenty-five RPM, more specifically fifteen to twenty RPM, more specifically at approximately 17.5 RPM. Power source  133  typically may be an electrical source (e.g., wall outlet), but in other implementations may be powered by internal combustion engines, compressed gases, and/or any other power source adapted to operate grinder  100 . 
     Drain member  140  typically may be one or more fluid-tight apertures, which typically may be actuated between open and closed positions, formed in lower portion of vessel  110 . Drain members  140 , when in a closed position, seal vessel volume  120  from external environment  103 . When using drain member  140  in an open position, drain  140  typically may be connected to another pneumatic line  310 , which may allow system  100  operator to pull a vacuum on volume  120 , to draw contents  210  from volume  120 , to drain cleaning fluid from volume  120 , and/or the like. In some implementations, drain member  140  may be a drain port  140 , which may be formed through vessel  110  and accept pneumatic lines  310 . Alternatively, in some implementations, vessel  110  and lid  115  may be closed and positively pressurized with respect to environment  103  resulting in contents  210  being discharged through the drain member  140 . 
     Similar to drain member  140 , port member  145  typically may be one or more fluid-tight apertures, which typically may be actuated between open and closed positions, typically formed in upper portion of vessel  110  and/or lid  115 . Pneumatic port  145  typically may be used to pull a vacuum on contents  210  in volume  120 , allow air exchange from volume during operation (e.g., as with recirculating absorption system  300  depicted in  FIG. 3  or other drying/absorption systems described in this disclosure), dry vessel  110  and/or volume  120  during cleaning or preparation stages of production, remove contents  210  from volume  120  when vessel  110  is tilted, and/or the like. 
     Tilt member  150  typically may be one or more rigid bars, wheels, levers, and/or like structures connected to vessel  110  (e.g., via fasteners, weldments, threads, and/or the like) that urge vessel  110  about one or more pivots, typically pivoting the substantially vertical face of vessel  110  forward (as depicted in  FIGS. 1 and 2 ) and toward an operator. In some implementations, tilt member  150  may be modified and/or substituted for a powered pivoting system, which typically may use one or more powered pressure members (e.g., jacks, rotary actuators, electronically controlled cams, and/or the like) to pivot vessel  110 . Tilt member  150  typically may allow vessel  110  to be tilted laterally and/or vibrated (in some implementations utilizing vibrating member  165  (to allow contents  210  to drain from drain  140  as well. 
     Grinding system  100  typically may operate with contents  210  substantially isolated from environment  103  to preserve sanitation, volatile flavor compounds, and the like. However, as contents  210  are processed, moisture typically may also be released, hindering the processing efficiency. One implementation to resolve the excess moisture problem, while not negatively impacting the quality of the processed contents  210 , is depicted in  FIG. 3  with a recirculating absorption system  300 . Further, chemical specific absorbent media  340  may also be used to absorb water and/or acetic acid, while still preserving complex flavors. 
     In one embodiment of the present technology, a ten-inch wide, twenty-four inch diameter vessel  110  may be charged with one hundred and fifty pounds of  440 C stainless steel grinding media  123  at a seventy-five percent small to twenty-five percent large ratio. Approximately thirty-five pounds of roasted and winnowed nibs  210  with a particle size of average dimensions of approximately one-quarter cubic inches with a temperature between ninety and two-hundred degrees Fahrenheit may be added to vessel  110 . 
     Vessel  110  typically may then be sealed from environment  103 , the agitator  130  is energized to approximately seventeen RPM, and air is circulated in a closed isolated loop from the vessel volume  120  with a high moisture content, dried by passing through drying media  340 , and returned back to the vessel volume  120  at approximately forty cubic feet per minute (CFM) with a dew point of approximately negative thirty-five to negative forty degrees Celsius. 
     Cacao nibs  210  may then be ground into a course cacao liquor for a period of approximately two hours under these conditions with a water jacket  111  temperature set at approximately ninety-one degrees Fahrenheit and a content  210  temperature of approximately ninety-three degrees Fahrenheit. After an initial drying period of approximately one and a half to two and a half hours, the drying cycle typically may be shut off and the vessel volume  120  is isolated with typically airtight valves in pneumatic lines  310 , typically on the inlet and outlet to the drying unit  300 . 
     Grinder  100  and vessel  110  continues to grind under such isolated conditions for an approximate period of an additional four hours. The air valves in lines  310  typically may then be opened and the ground cacao liqueur  210  may be dried for an additional ten to thirty minutes under the same conditions to remove moisture released during the grinding process. Sugar and cacao butter typically may then be added and grinding may continue for an additional ten to fourteen hours. 
     The contents  210  may then be heated to one hundred to one hundred and ten degrees Fahrenheit and dried for an additional zero to thirty minutes preceding discharge to adjust viscosity by removing additional water. Care typically is taken to preserve volatile flavor compounds. For example, if too much moisture is removed, the vapor pressure of the flavor compounds will increase, resulting in loss of flavor. This process enables one-pot refining, drying, and mixing in one sealed vessel  110  within a twenty-four hour process window. 
     The vessel  110  may then be washed with water and soaps using conventional methods, rinsed, and dried using the airflow from the drying unit  300  to rapidly reset the drum  110  for a subsequent batch. This process may take less than one hour to clean and reset a machine  100  for the next batch. The large grinding media  123  typically enable sufficient cleaning without trapping food particles  210  between cleaning cycles. Water may be discharged during agitation to remove any trapped and/or unground food materials  210 . In some implementations, an additional alcohol mist may be used if paddle  135  is cleaned in place in order to better sanitize the system  100  components and/or environment  103 . This process isolates the batch-to-batch flavors of contents  210  (typically chocolate  210 ) enabling several unique products to be produced on the same equipment. 
     Further, the moisture of cacao butter may typically be substantially consistent and nominally at about one-quarter to three-quarter percent. The moisture content, by weight, of sugar may also typically be in a similar range. The majority of the moisture removed during chocolate manufacturing originates from the nibs, which typically may enter the process at approximately four to six percent moisture content, of which about sixty to eighty percent must typically be removed from the product prior to packaging. Traditional grinding techniques, such as in roller or disc refiners, utilize the high moisture content to enable refiners to “grab” ahold of the chocolate  210  and pull it through the process equipment. Unfortunately, the moisture reacts with the flavor compounds resulting in degradation during this process. 
     The method of the present novel technology removes the moisture as it is released from the cells during the refining process before it has an opportunity to significantly and negatively affect the flavor of the contents  210 , thereby preventing the thermally activated hydrolysis of esters and other delicate flavor compounds. 
     In further implementations, recirculating absorption system  300  typically may connect to system  100  via one or more ports (e.g., port members  145 ). Pneumatic lines  310  (typically known in the art) then connect ports  145  to absorption vessel  330 , which typically may be constructed of composites, plastics, stainless steel, and or the like, and typically may be pneumatically sealed and typically contains absorbent media  340 . Some implementations may include one or more check valves  320  in pneumatic lines to direct airflow. Moisture-laden air typically may be drawn from vessel volume  120 , passing through pneumatic lines  310 , entering absorption vessel  330 , passing through absorbent media  340 , absorbent media  340  absorbing the moisture from the air, and then returning through pneumatic lines  310  back into vessel volume  120 . In some implementations, vacuum unit  350  maybe used to pull air through pneumatic lines  310  and/or be used as blower unit  310  to ingress/egress air through pneumatic lines  310 , absorption vessel  330 , and absorbent media  340 . 
     Absorbent media  340  typically may absorb moisture via chemical (e.g., quick lime and components that absorb via chemical reaction) and/or physical absorption methods (e.g., silica gels, molecular sieves, and/or the like). For example, the present novel system  100  may use molecular sieves sized from one to twenty-five angstroms, more typically two to ten angstroms, and more typically three to five angstroms, and more specifically three to four angstroms. Water only absorption typically may be preferred using three to four angstrom media  340 , while molecular acids, such as acetic acid typically may be absorbed in media  340  with pore sizes of five angstrom and above. In some implementations, it typically may be preferred to use ion exchanged potassium sodium aluminumosilicate with a high potassium substitution content resulting in a mixed  3   a ,  4   a  media. 
     Molecular sieves as absorbent media  340  typically may absorb the excess water, but will leave volatile acid compounds that make up the complex flavors of contents  210  (e.g., blueberry, raspberry, and/or the like notes of high-quality chocolate). Several such exemplary embodiments of moisture removal systems  1100  are further discussed in  FIGS. 11A-17  below in this application. Molecular sieves typically may also be regenerated between four hundred and five hundred degrees Fahrenheit under a flow of air exchanged with the environment  103  for a period of one to two hours to remove absorbed acids and water, and to restore initial conditions to prevent batch. 
     In some implementations, absorption system  300  also may include absorption media  340  regeneration capabilities. For example, one or more desiccant regeneration methods (e.g., heating absorbent media  340  to vaporize absorbed water, diffusing water via dehumidifier, etc.) may be used to recharge media  340 . In another implementation, absorption system  300  may have more than one bay of media  340  in absorption vessel  330  (and/or one or more vessels  330 , each having one or more media  340  bays), which may be actuated between. For example, system  300  may have a plurality of bays of absorbent media  340 , each bay being selectable via open/close valves, blast gates, electronically actuated gates, and/or the like, and system  300  allow air to flow through the first bay until the first bay&#39;s media  340  is saturated. At this point, system  300  may close the first bay and open the second bay, while also activating a recharging system in the first bay to desaturate the first bay&#39;s media  340 . This process may then continue through the various bays, and the system  300  may be scaled (e.g., having two, five, ten, etc. bays/absorption vessels  330 ) to maintain saturation and/or recharge rates while keeping vessel volume  120  air at a sufficiently low moisture content. 
     In other implementations, absorption system  300  and/or media  340  may be manually recharged. For example, as above one or more media  340  bays may be available, and/or one or more media  340  trays may be removable/replaceable. Thus, as one tray is saturated, an operator may halt and/or airflow through vessel(s)  330 , remove media  340  tray, place media  340  tray in an oven to recharge media  340 , and then replace recharged media  340  tray into system  300 . Further, in some implementations, one or more air filtration elements may be used to prevent dust and/or debris from exiting absorption vessel  330  and returning to vessel volume  120  and mixing with food contents  210 . For example, such an air filter element may be preferably less than 10 micrometers, more preferably less than 5 micrometers, and still more preferably less than 1 micrometer for particle size filtration. 
     Still further implementations may include one or more sensors  170  (e.g., temperature sensors, airflow sensors, humidity sensors, and/or the like) to measure airflow, moisture content, pressure, and/or the like of air flowing through lines  310 , through ports  145 , through vessel(s)  330 , and/or the like. Sensor data may then be used to trigger alarms (e.g., to change media  340  tray, switch media  340  bay actuators, and/or the like), automatically open/close ports  145  and/or valves  175 , actuate to new media  340 , initiate/stop recharging of media  340 , and/or the like. Airflow rate sensors  170  typically may also be used to determine the flow rate of the cooling air. In one embodiment, a moisture meter  170  may be placed in the incoming and outgoing process air streams (e.g., on lines  310 ) and a sensor may be used to measure the flow rate of the air. From this data, the approximate mass of moisture may be calculated and the specific amount of moisture may be removed from vessel  110 . 
     Some implementations may utilize one or more controller  180  to control grinder system  100  components. For example, controller  180  may receive and analyze sensor  170  readings, actuate valves  175 , turn on recirculation units  350 , increase/decrease rotation speed by controlling motor  130 , and/or the like. Controller  180  may typically operate using predefined profiles and routines, several of which are explained in various examples in this disclosure, or controller  180  may operate using machine learning and/or adaptive logic routines to optimize and maintain system  100  operation. 
     Processes for measuring moisture in contents  210 , specifically chocolate, are notoriously difficult. The chocolate tends to polymerize during gravitational evaporatory experiments, resulting in inconsistent results. Infrared moisture sensors are sensitive to particle size, fat content, and temperature, which limit their application during the refining process, where the viscosity is constantly changing. The initial moisture content of the nibs; however, may be accurately measured utilizing gravimetric moisture meters, where the beans are weighed, dried, and weighed again to determine the relative moisture content. 
     In some further examples, airflow rate sensors  170  may also be used to determine the flow rate of the cooling air. In one embodiment, a moisture meter is placed may be placed on the incoming and outgoing process air streams (e.g., in lines  310 ) and a sensor  170  may be used to measure the flow rate of the air. The mass of moisture typically may then be calculated by multiplying the airflow rate by the difference of the moisture content between the inflow and outflow. If the initial moisture content of the ingredients is known, then a specific mass of moisture may be determined and removed by the system. Thus, a nonlimiting overview of such novel method would be 1) Measure the initial mass and identify the starting moisture content of ingredients  210 ; 2) place ingredients in grinder  100 ; 3) close lid  115  and begin flow of dry air; 4) measure airflow rate, and incoming and outgoing air streams; 5) continue drying process until desired mass of moisture is removed; and 6) close grinder port(s)  145  and isolate food  210  from drying media  340  to maintain desired moisture level. A sample calculation is provided below: 
     Atmospheric pressure air typically may be at a dew point of negative forty degrees Celsius at a temperature of thirty-seven degrees Celsius, which may be typical of dry air returning from the dryer unit  330  (and/or  1100 ,  1200 ,  1300 ,  1400 ) to grinder  100 , which typically corresponds to approximately 0.0896 grams of water per cubic meter, a dew point of ten degrees Celsius and a temperature of thirty-seven degrees Celsius. This, typically, may result during active drying of a semi-dry food product  210  of approximately 8.57 grams of water per cubic meter. A typical flow rate of a twenty-four-inch diameter by ten-inch wide grinder vessel  110  may thus be between five and fifty cubic feet per minute, or 0.142 to 1.42 cubic meters per minute. Therefore, at 1.42 cubic meters per minute, a system  100  (or  300 ) with a dry air dew point of negative 40 degrees Celsius and a returning dew point of ten degrees Celsius may remove approximately 12.05 grams of water per minute. If twenty kilograms of cacao nibs with initial moisture content by weight of six percent are to be dried to a final moisture content of one and a half percent, then nine hundred grams of water must be removed, which would take approximately seventy-five minutes using the novel system  100  (and/or  300 ,  1100 ,  1200 ,  1300 ,  1400 , etc.). 
     In such implementation, initial dew points of the dry process air entering the vessel  110  typically may be between negative sixty and fifty degrees Celsius, more specifically negative fifty and twenty degrees Celsius, and more specifically negative forty-five and negative twenty degrees Celsius. Moist air returning from the vessel  110  to the air dryer  330  typically may have a dew point between negative twenty to fifty degrees Celsius, more preferably negative ten to twenty-five degrees Celsius, and more preferably negative five to fifteen degrees Celsius. Further, the mass of chocolate  210  processed by chocolate grinder  110  typically may be between thirty-five and sixty-five pounds for a twenty-four-inch diameter vessel  110  for every ten inches of length, typically with a stainless steel grinding media  123  charge of one hundred and fifty pounds. 
     The drying process of the present novel technology may be applied continuously to the process food, or it may be applied intermittently to allow moisture levels of the food to equilibrate under an isolated environment between drying cycles. Isolation periods of the present technology for semi-dry goods, such cacao liquor or cacao nibs, typically may be one to sixty minutes, more preferably two to twenty minutes, and more preferably four to fifteen minutes. The present novel technology uniquely enables moisture of chocolate and other food materials  210  to be determined during isolation periods, during which equilibrium atmospheric moisture levels may be determined and used to calculate water activity levels, which may correlate directly to moisture content of the food contents  210 . For contents  210  such as chocolate, a moisture level of one to one and a half percent by weight is desirable, which corresponds to a water activity level of approximately 0.18 to 0.55, or eighteen to fifty-five percent relative humidity of the isolated atmosphere in equilibrium. 
     In another implementation of the present novel technology, a discontinuous drying process may be used to maintain a specific water activity level within a desired product  210  during grinding where water is continuously released due to the disruption of the cellular structures. This typically may enable food processors to deliberately limit the degradation of desirable flavor compounds during particle size reduction, which degrade during conventional grinding techniques. Under the present technology, a food material  210  with a reasonably high moisture content may be added to the vessel  110  and dried rapidly under an initial phase to reach a desired water activity level. During this phase, where the rate of moisture removal is limited by moisture release at the food/air interface, the ratio of drying time to isolated equilibrium resting time may be between one:one and and one-hundred and fifty:one, more preferably between two:one and one-hundred and twenty to one, and more preferably still three:one and fifty:one, until a desired initial water activity level is obtained. At this time, a second drying phase with an intermittent drying cycle using a drying time to resting time ratio of one-tenth:one and five:one, more preferably one-half:one and two:one, and more preferably six-tenths:one and one:one, may be used during particle size reduction to maintain a desired maximum water activity level to limit food chemistry that may degrade flavors of contents  210 . 
     In another nonlimiting example, twenty kilograms of cacao nibs  210  may be added to a grinder-dryer  300  following roasting and dried at atmospheric pressure under a first phase for a period of ninety to one-hundred and fifty minutes, more preferably approximately one-hundred and twenty minutes, under a flow of dry air at a flow rate of thirty to forty CFM, more preferably approximately forty CFM, with an incoming air dew point of approximately negative twenty to negative fifty degrees Celsius, or approximately negative forty degrees Celsius at a temperature of thirty-two to thirty-eight degrees Celsius, more preferably approximately thirty-five degrees Celsius. Then the grinding chamber ports  145  may be closed resulting in the atmospheric isolation of the grinder atmosphere  120  and its contents  210 . The air in volume  120  typically may then reach equilibrium humidity with the grinder contents  210  for a period of one to twenty minutes, more preferably two to ten minutes, more preferably three to six minutes, and still more preferably approximately five minutes. If the relative humidity level exceeds eighty-five percent, more preferably seventy percent, more preferably sixty percent, and still more preferably fifty-five percent, chamber ports  145  may be opened and dried for a period of one to twenty minutes, more specifically two to fifteen minutes, more specifically five to ten minutes, and then ports  145  may be closed again to allow the contents  210  to equilibrate and establish an equilibrium humidity. This process may continue for the duration of the refining and mixing resulting until a desired average particle size is reached, such as ten to one hundred microns, more preferably fifteen to eighty microns, more preferably eighteen to twenty-five microns, resulting in flavorful ground cacao liquor  210  with a desired water activity level, viscosity, and preserved flavor profile. 
     If chocolate content  210  is desired, the process may proceed as described above for the first phase, and the second phase may proceed for a predetermined period of time, for such as five to seven hours, or more preferably approximately six hours, or until the average particle size is twenty-five to two-hundred and fifty microns, more preferably fifty to one-hundred and fifty microns, and more preferably approximately one hundred microns. The grinder vessel  110  may then be opened, or an isolated grinder compartment may then be activated, to additional ingredients  210 , such as sugar and cacao butter, and refining and water activity limits may then be maintained during the refining process until a desired average particle size, such as fifteen to twenty-five microns, or approximately twenty-two microns, is reached. The chocolate contents  210  may be maintained between eighty-eight and one-hundred and five degree Fahrenheit, more specifically between ninety-one and ninety-eight degrees Fahrenheit, and more specifically approximately ninety-four degrees Fahrenheit during the first and second phase of the drying process following an initial cool down period if the ingredients  210  are added above the operating temperature. The vessel  110  walls typically may be maintained between eighty-seven ninety-five degrees Fahrenheit, more specifically ninety and ninety-five degrees Fahrenheit, and more specifically between ninety-one and ninety-three degrees Fahrenheit, to remove heat resulting from mechanical energy during refining. 
     The contents  210  may then be discharged from a spout (e.g., drain member  140 , lip  112 , etc.) and the system  100 ,  300  may be reset for another batch of contents  210 . It may be preferred to heat the chocolate  210  to a temperature of one hundred to one-hundred and fifteen degrees Fahrenheit immediately prior to discharging contents from vessel  110  to decrease the viscosity of the chocolate  210  and increase the batch yield. Contents  210  may also be heated briefly for a period of ten minutes to two hours during the grinding process to the same range to thermal activate the emulsification process and to decrease the viscosity of the final product contents  210 . Thus, this method typically enables chocolate contents  210  to be produced to a desired moisture level in a one batch refining and mixing system  10  to a desired and highly tailored specification. 
     In some further implementations, the process of measuring an adjusting water activity may occur continuously during the grinding processing without removing content samples. Such an automated process may, as noted above, utilize one or more moisture and humidity sensors  170 , as well as airflow sensors  170 , to determine the water activity of contents  210 , actuating ports  145  to selectively dry air and contents  210  using drying media  340  until a specified water activity level and/or threshold is achieved. 
     In another embodiment of the present invention, the present integrated mill and drying system  100 ,  300  may be used in a novel method of making raw preserved food contents, such as jam. During such a method, moisture is tested to approximately twenty-seven to thirty-three percent in the vacuumed contents  210 . The process is similar to producing chocolate described above, and a fruit juice content  210  may be added to vessel  110 , and vessel  110  may contain a mixing member  135  with or without additional grinding media  123 . The contents  123  may be heated to at least one-hundred and thirty-five degrees Fahrenheit to dissolve the sugar and sanitize the fruit contents  210 ; then dried until a water activity level of 0.75 to 0.85 is reached; and then discharged from vessel  110 . Thus, such a method may not trend toward a specific particle size or reduction using media  123  but rather primarily mix contents  210  toward a desired consistency. 
     The food contents  210  may be dried at lower temperatures in the range of forty-one to eighty degrees Fahrenheit by rapidly lowering the content  210  temperature to between eighty and ninety degrees Fahrenheit, typically at a rate of at least one degree per minute, drying contents  210  for an initial phase with a period of less than three hours, then lowered to a temperature of thirty-two to forty-one degrees Fahrenheit and dried according to the second phase of the process until desired contents  210  consistency and specification is achieved. 
     Typically, volatile flavors in jam typically degrades at temperatures above one-hundred and fifty degrees Fahrenheit. However, in the industry, jams typically are produced at two-hundred and twenty degrees Fahrenheit to achieve the proper water activity level, which substantially, if not completely, degrades the jam product of volatile flavor compounds. The present novel technology thus provides a novel method for maintaining flavor compounds of fruit and/or vegetable products that meets sanitation requirements while maintaining these vital flavor compounds. 
     In some applications, fruit preservatives may be produced under raw conditions of less than eighty degrees Fahrenheit by placing fruit juice contents  210  in the vessel  110  and directly drying the contents  210  with or without the addition of sugar to a sufficient water activity level. Raw products  210  may be dried to lower relative water activity levels, such as 0.5 to 0.75, to compensate for the lack of a thermal sanitization step (e.g., Pasteurization, etc.) in the process. While some bacteria may survive this process, the product may be maintained at refrigerated conditions of less than forty-one degrees Fahrenheit until consumed. 
     Low-moisture food products may be produced by adding contents  210  to vessel  110  and agitating while drying in a closed system environment according to the present disclosure, typically until a water activity level of 0.15 to 0.5 is obtained. This method typically may maintain flavor while preserving food from degradation. Further, in some implementations, an anaerobic environment, such as flooding vessel  110  with nitrogen or argon, may be used to limit oxidation during drying. 
     Further, as described in further detail below, multiple grinders  100  and/or vessels  110  may be in fluid communication with a single dryer  300  (or  1100 ,  1200 ,  1300 ,  1400 , etc.) or multiple dryers may be in fluid communication with a single grinder  100 . 
     A grinder  100  of the present novel technology may also comprise a channel on the side of the agitation vessel  110  wherein the central paddle  135  travels up. The channel would protrude from the vertical surface for a fraction of the total vessel  110  width to promote the grinding media  123  to fall down and prevent vertical stacking of grinding media  123 . Such a channel may protrude five to twenty percent of the total vessel  110  width. Thus, for a twenty-four-inch diameter vessel  110 , the channel may protrude one to four inches following the radius of the mixing member  135  and/or agitator  130 . The vessel  110  protrusion may then gradually merge with the vessel to prevent buildup of unprocessed contents  210  or a collection of debris. 
     In some implementations, it may be preferred to have the air that travels into the grinding vessel  110  opposite the side of the channel. Vessel  110  may also contain one or more temperature sensors  170  on the downward side of the process paddle  135  that may maintain thermal communication with the food product  210  below the fill line while maintaining isolation from the grinding media  123 , typically enabling direct thermal monitoring of the content  210  temperature during processing. The temperature sensor  170  may be depressed from the vessel  110  surface and partially shielded from the vessel  110  contents  210  by a barrier to further prevent damage. The temperature sensor  170  may also be thermally isolated from the vessel  110  wall to provide accurate thermal readings. 
     In some other implementations, airflow and moisture absorption typically may be correlated with the rate of moisture release from contents  210  during processing (for example, as described above). For example, as cacao is ground by grinding media  123 , moisture may be released at approximately sixteen-hundredths to forty-eight hundredths ounces of water per pound (approximately one to three percent) of contents  210  over a grinding period, and thus absorption system  300  may be sized to saturate at per typical content  210  load size (e.g., fifty pounds, one hundred pounds, etc.). 
     Recirculating system  300  may be used during content  210  grinding cycles, but may also be used to remove excess moisture while outgassing contents  210  (e.g., using vacuum unit  350 ), while dispensing ground contents  210 , while filtering contents  210 , and/or the like. 
     In some other implementations, system  100  components and/or subsets thereof may be made available as one or more kits. For example, such kits may include properly sized and ratioed grinding media  123 , vessels  110 , motors  130 , heatsinks  111 , gaskets  117 , motor shafts  125 , mixing members  135 , drains  140 , ports  145 , tilt members  150 , shaft seals  205 , food product contents  210 , heat exchangers  220 , absorption system  300 , pneumatic lines  310 , check valves  320 , absorption vessels  330 , absorbent media  340 , vacuum units  350 , secondary containers,  410 , filters  420 , and/or the like. 
       FIGS. 4A and 4B  typically depicts system  100  during filtration and/or dispensing steps, typically including dump filtration embodiment  400 , secondary vessel  410 , filter member  420 , and/or drain filter embodiment  430 . 
     In dump filtration embodiment  400 , vessel  110  typically may be tilted and ground contents  210  may exit vessel volume  120 . In some implementations, spout  114  may be used to help direct contents  210 . Contents  210  typically then may travel through one or more pneumatic lines  310  (e.g., tubing, trough, etc.) and toward one or more secondary vessels  410 , typically travelling through filter member  420  before entering secondary vessel  410 . As ground contents  210  may be viscous, a course vacuum (e.g., approximately fifty to seven-hundred and sixty Torr) may be pulled on pneumatic line  310  and/or secondary vessel  350  to urge contents  210  through line  310 , filter  420 , and into secondary vessel  350 . 
     Filter member  420  typically may be inline vessel  110  and secondary vessel  410 ; however, filter  420  may also be placed inside vessel  110  (e.g., as plate member prior to exterior of vessel  110 , inside secondary vessel  410  walls, and/or the like). Further, in the instance that contents  210  may be poured directly into secondary vessel  410  without using lines  310  (e.g., by tilting and pouring contents  210  from vessel  110  to secondary vessel  410 , for example through an aperture/port  145 ), filter  420  may be placed into and/or on pour path (e.g., in and/or on port  145 ). Vacuum unit  350  may still pull a course vacuum on secondary vessel  410  and through filter  420  at port  145 , urging contents  210  through filter  420  and port  145 . 
     Filter member  420  typically may be constructed from a relatively rigid material (e.g., plastic, metal, composites, etc.) and sized from approximately forty to one hundred and twenty mesh, more typically sixty to one hundred mesh, and more typically eighty mesh. In some implementations, filter  420  may removable and/or cleaned (e.g., by washing, air blasting, wiping/mechanically brushing, and/or the like) to remove filtered material (e.g., cacao shells, twigs, and/or other chaff). 
     Conversely, in drain filter embodiment  430 , contents  210  typically may exit vessel  110  through drain  140 . Similar to tilt embodiment  400 , ground food contents  210  typically may leave volume  120 , enter pneumatic lines  310  (typically under course vacuum for speed, but may also be without vacuum and in open air), pass through filter  420 , and enter secondary vessel  410 . Accordingly, drain filter embodiment  430  may be useful where minimal space is available to tip vessel  110 , where greater volumes and weight of contents  210  make tilting impracticable, where draining may be easier given capacities, where even lesser amounts of disturbance of contents  210  is desired (although tilt embodiment  400  typically does not substantially disturb contents  210 ), and/or the like. 
     In some implementations, agitating and/or vibrating vessel  110  while draining/dumping contents  210 , typically using vibrating member  165 , may act to preferentially select for the most optimally ground contents  210 . For example, where contents  210  may be under- and/or overground during processing (e.g., due to being chaff, being a small amount of accidentally over/underground contents  210 , etc.), underground and/or overground contents  210  typically may have higher viscosity than the desired ground food contents  210 . For example, underground contents  210  may be gummy, and overground contents  210  may stick to grinding media  123 . Vibration/agitation of vessel  110  while draining typically may allow lower viscosity contents  210  to slip by stuck contents  210  and/or contents  210  that otherwise are not desirable, thus allowing for harvesting of specific states of ground contents  210 . 
     In some further implementations, agitation of vessel  110  and/or contents  210  while outgassing typically may act to improve homogenize contents  210 . For example, while under vacuum outgassing may only exert substantial pressure for outgassing on approximately one foot of contents  210 , which may limit the ability to outgas trapped gasses in contents  210  having greater thicknesses and/or viscosities. Agitation of contents  210  may tend to expose substantially all of contents  210  and trapped gases to outgassing, as agitation typically increases contents  210  surface area and frequency of exposure to higher gradient of pressure. 
       FIGS. 5-10  depict process flow diagrams associated with the present novel technology. Full-process preparation method  500  typically may include steps of grind raw food products over long period and low temperature  510 , filter ground food products  520 , outgas ground food products  530 , dispense outgassed food product  540 , and clean grinder  550 . 
     Step  510  typically may further include steps of add raw food product and grinding media to grinding vessel  610 ; grind raw food product for approximately one to four days (more preferably two to three days)  620 ; absorb moisture during grinding process using recirculating absorption system  630 ; maintain temperature during grinding process at ninety to one hundred and five degrees Fahrenheit, more specifically ninety-one to one hundred degrees Fahrenheit, more specifically ninety-three to ninety-seven degrees Fahrenheit  640 ; and continue grinding process until ground food product reaches ten to thirty microns in size, more specifically fifteen to twenty-five microns, more specifically twenty to twenty-five microns  650 . 
     As described above, traditional processing methods typically grind food products above one hundred and five degrees Fahrenheit, and often in the one hundred and twenty to one hundred and eighty degrees Fahrenheit range, driving off moisture and desirable volatile flavor compounds, and burning the food product (e.g., chocolate). Comparatively, the present novel system  100  and step  510  cold grind the food contents  210 , which imparts far less thermal energy into the system  100  and contents  210 , decreases the vapor pressure of desirable volatile compounds, decreases the reaction rate of water with the volatile compounds, and roughly equates the grinding and mixing portions of the process, which was impossible with prior art techniques and systems. 
     Further, step  520  typically may further include steps of evacuate ground food from vessel  710 , pass food product through filter under course vacuum of approximately fifty to seven-hundred and sixty Torr  720 , and pass food into secondary vessel  730 . 
     Step  530  typically may further include steps of seal ground food product in secondary vessel  810 ; outgas ground food product by decreasing pressure in secondary vessel to one and one fifth to twenty-five Torr, more specifically three to fifteen Torr, more specifically six to thirteen Torr  820 ; and, optionally, agitate ground food products while outgassing  830 . 
     Step  540  typically may include steps of remove vacuum on secondary vessel  910 , pressurize outgassed ground food product  920 , and fill containers  940  with outgassed ground food product with minimal disruption  930 . 
     During filling step  930 , ground and filtered contents  210  typically may be dispensed into one or more containers  940 . For example, pouches may be filled through self-sealing valves (e.g., silicone cross slit valves, etc.). In one implementation, the contents  210  may be dispensed through a smaller sized dispenser (e.g., having a five-millimeter outer diameter and four and a half millimeter inner diameter). The resulting dispensing accelerates the contents  210  from a large area to a small area at a high pressure at approximately one-hundred pounds per square inch gauge pressure (PSIG) or more, then back to a low pressure once in the container, simultaneously acting to further cavitate and homogenize contents  210  in the container. 
     Step  550  typically may further include steps of add cleaning solution  1015  to vessel volume  1010 , close volume  1020 , agitate vessel and solution  1030 , evacuate solution when vessel, volume, and grinding media clean  1040 , and substantially dry vessel and volume  1050 . Evacuation of solution in step  1040  typically may occur via drain  140 , port  145 , and/or tipping vessel  110 . Drying in step  1050  typically may occur using recirculating drying system  300 , but may also be accomplished using forced air into vessel  110 , direct/indirect heating of vessel  110 , and/or the like. 
     The present novel system  100  and method  550  typically allows vast improvements in quality control and food safety over prior art systems and methods, as system  100  may be fully cleaned, sterilized, and dried before starting a new batch. Further, grinding media  123  and vessel  110  may be fully cleaned and dried, reducing flavor carryover from one grinding process contents  210  to the next, whereas cleaning existing systems thoroughly is simply not practicable or possible without massive cost and time investment. 
     Further,  FIGS. 11A-18  typically depict moisture removal aspects and embodiments of the present novel technology, which in some implementations may be combined with grinding system  100 . 
       FIGS. 11A and 11B  depicts one embodiment of the present novel technology, typically in a standalone passive variant. Absorption system  1100  typically may include container  1103  (to be separated from external environment  1105 ) typically having base member  1110 , side members  1115 , open side  1120 , dividing member  1125 , absorption cartridge  1130 , cartridge wall  1132 , absorption media  1134 , lid member  1135 , lid gasket  1140 , container volume  1145 , secondary volume  1147 , and/or contents  1150 . 
     Container  1103 , typically may be constructed of composites, plastics, stainless steel, and or the like, with base member  1110  as a lower face and side members  1115  extending therefrom to form sides, typically leaving open side  1120  uncovered and allowing fluidic transmission or communication between external environment  1105  and container volume  1145 . Open side  1120  may be closed and typically may be substantially sealed from external environment  1105  by placing lid member  1135  atop container  1103  at open side  1120 . In some implementations, lid member  1135  may further have lid gasket  1140  disposed between lid member  1135  and container  1103  to further enable pneumatic seal between external environment  1105  and container volume  1145 . 
     Dividing member  1125  typically may be constructed of similar materials as container  1103  and may divide container volume  1145  further into a secondary volume  1147 . Dividing member  1125  typically may also be vented, ported, and/or otherwise having perforations allowing fluidic exchange between container volume  1145  and secondary volume  1147 . 
     Drying cartridge  1130  typically may be constructed of similar materials as container  1103  and dividing wall  1125 , with cartridge walls  1132  enclosing and allowing fluidic communication with a quantity of absorption media  1124 . Absorption media  1134  typically may absorb moisture via chemical (e.g., quick lime and components that absorb via chemical reaction) and/or physical absorption methods (e.g., silica gels, molecular sieves, and/or the like). For example, the present novel system  1100  may use molecular sieves sized from one to twenty-five angstroms, more typically two to ten angstroms, and more typically three to five angstroms. Molecular sieves as absorbent media  1134  typically may absorb the excess water, but will leave volatile acid compounds that make up the complex flavors of contents  1210  (e.g., blueberry, raspberry, and/or the like notes of high-quality chocolate). 
     Typically, water from contents  1150 , which typically may be located in container volume  1145 , may diffuse into air and then into absorption media  1134 , which typically may be within secondary volume  1147 . In other implementations, container volume  1145  may encompass entirety of container  1103  interior, omitting secondary volume  1147 , and cartridge may be placed among contents  1150 . In still further implementations, absorbent media  1134  may be placed directly amongst contents  1150 , omitting cartridge  1130 . In such a cartridge-free implementation, contents  1150  may then be separated from media  1134  (e.g., using sieve, colander, forced air separation, and/or the like). 
       FIG. 12  depicts another embodiment of the present novel technology, typically in a contained, active variant. Active absorption system  1200  typically may also have active circulation member  1210  and/or latch member  1220 , which may in some implementations be similar to recirculating drying system  300 . 
     Active circulation member  1210  typically may be one or more fluid moving devices (e.g., fans, blowers, impellers, etc.) to increase fluid circulation within container  1103 . For example, circulation member  1210  may increase fluid flow through dividing member  1125 , increase exposed surface area of contents  1150  and/or media  1134 , increase fluid flow through cartridge  1130 , and/or the like. Such active flow typically may increase dehumidification rates and correspondingly decrease time to reaching desired dehumidification thresholds. 
     In some implementations, for example to increase the holding force between lid  1135  and container  1103 , one or more latch members  1220  may be used. Such latch members  1220  typically may be pivoted down and/or otherwise positively provide interference to hold lid  1135  to container  1103 . In some other implementations, lid  1135  may screw onto container  1103 , be secured using one or more fasteners, and/or otherwise attached to similarly increase the hold between lid  1135  and container  1103 . Such increased force may be useful where, for example, circulation member  1210  and/or recirculation member  1350  (described below) differentially pressurize container volume  1145  and/or secondary volume  1147 , which may decrease the pneumatic integrity of container volume  1145  and/or secondary volume  1147 . 
       FIG. 13  typically depicts recirculating, bulk absorption system  1300 , which typically may connect to system  1100  via one or more ports (e.g., port members  1310 ), again in some implementations being similar to recirculating drying system  300 . Pneumatic lines  1320  (typically known in the art) then connect ports  1310  to absorption vessel  1340 , which typically may be constructed of composites, plastics, stainless steel, and or the like, and typically may be pneumatically sealed and typically contains absorbent media  1134  and/or cartridge  1130 . Some implementations may include one or more check valves  1330  in pneumatic lines to help direct airflow. Moisture-laden air typically may be drawn from container volume  1145 , passing through pneumatic lines  1320 , entering absorption vessel  1340 , passing through absorbent media  1134 , absorbent media  1134  absorbing the moisture from the air, and then returning through pneumatic lines  1320  back into vessel volume  1145 . In some other implementations, recirculation member  1350  (e.g., a blower unit, vacuum unit, and/or the like) may be used to pull air through pneumatic lines  1320  and/or be used as blower unit  1350  to ingress/egress air through pneumatic lines  1320 , absorption vessel  1340 , and absorbent media  1134 . In still further implementations, active circulation member  1210  may act as, or in conjunction with, recirculation member  1350 . 
     In some implementations, absorption system  1300  also may include absorption media  1134  regeneration capabilities. For example, one or more desiccant regeneration methods (e.g., heating absorbent media  1134  to vaporize absorbed water, diffusing water via dehumidifier, etc.) may be used to recharge media  1134 . In another implementation, absorption system  1300  may have more than one bay of media  1134  in absorption vessel  1330  (and/or one or more vessels  1330 , each having one or more media  1134  bays), which may be actuated between. For example, system  1300  may have a plurality of bays (depicted in  FIG. 14B  as  1400 A- 1400 D) of absorbent media  1134 , each bay being selectable via open/close valves, blast gates, electronically actuated gates, and/or the like, and system  1300  allow air to flow through the first bay until the first bay&#39;s media  1134  is saturated. At this point, system  1300  may close the first bay and open the second bay, while also activating a recharging system in the first bay to desaturate the first bay&#39;s media  1134 , and may then continue through the various bays. Such system  1300  may be scaled (e.g., having two, five, ten, etc. bays/absorption vessels  1340 ) to maintain saturation and/or recharge rates while keeping air in container  1103  at a sufficiently low moisture content. This bay implementation is described further below. 
     In other implementations, absorption system  1300  and/or media  1134  may be manually recharged. For example, as above one or more media  1134  bays may be available, and/or one or more media  1134  trays may be removable/replaceable. Thus, as one tray is saturated, an operator may halt and/or airflow through vessel(s)  1340 , remove media  1134  tray, place media  1134  tray in an oven to recharge media  1134 , and then replace recharged media  1134  tray into system  1300 . In other implementations, vessel  1340  may be replaced entirely by disconnecting lines  1320  from depleted vessel  1340  and then connecting to new vessel  340 . 
     Further, in some implementations, one or more air filtration elements may be used to prevent dust and/or debris from exiting absorption vessel  1340  and returning to container  1103  to mix with contents  1150 . For example, such an air filter element may be preferably less than ten micrometers, more preferably less than five micrometers, and still more preferably less than one micrometer for particle size filtration. 
     Still further implementations may include one or more sensors  170  (e.g., airflow sensors, humidity sensors, and/or the like) to measure airflow, moisture content, pressure, and/or the like of air flowing through lines  1320 , ports, valves, and/or vessel(s)  1340 . Sensor data may then be used to trigger alarms (e.g., to change media  1134  tray, switch media  1134  bay actuators, and/or the like), automatically actuate ports/valves, switch to new media  1134 , initiate/stop recharging of media  1134 , and/or the like. Further examples are described elsewhere in this application. 
     In some implementations, airflow and moisture absorption typically may be correlated with the rate of moisture release from contents  1150  during processing. For example, as a particular herb is dehydrated may occur at a linear rate, thus allowing system  1300  to be sized and/or regenerated accordingly. In other implementations, the rate of dehumidification may exponentially decrease over time, and thus may be alternatively size and/or regenerated accordingly. 
       FIGS. 14A and 14B  typically depict the present novel technology incorporating regenerative system  1400 , which typically may include regeneration unit  1410 , media volume  1415 , input valve  1420 , exhaust valve  1430 , output valve  1440 , exhaust member  1450 , filter member  1460 , and/or access panel  1470 .  FIG. 14A  typically depicts an individual regenerative system  1400 , and  FIG. 14B  typically depicts a multiple regenerative system  1400  design allowing. 
     Lines  1320  typically may be securely connected to valves  1420 ,  1440  in fluid-tight connections as known in the art. Input valve  1420  typically may allow multiple directions of egress for incoming air from line  1320  (e.g., to media  1134  in media volume  1415 , to vessel  1340 , etc.), exhaust valve  1430  typically may receive multiple air ingress paths (e.g., from media volume  1415 , from vessel  1340 , etc.), and output valve  1440  typically may receive multiple air ingress paths (e.g., from media volume  1415 , from vessel  1340 , etc.). However, in other embodiments, valves  1420 ,  1430 ,  1440  may be otherwise configured. Vessel  1340  typically may be substantially fluid-tight except for input valve  1420 , output valve  1440 , and exhaust valve  1430 , which typically may be substantially fluid-tight when in a closed position. In some implementations, exhaust member  1450  may be fitted to or with exhaust valve  1430  to direct, diffuse, flow, and/or otherwise divert flow. 
     Filter member  1460  typically may be one or more air filters located before and/or after media  1134  to remove airborne particulates and/or media  1134 , which typically may extend the life of media  1134 , decrease maintenance, and/or maintain contents  1150  integrity. As above, such filters  1460  may be preferably less than ten micrometers, more preferably less than five micrometers, and still more preferably less than one micrometer for particle size filtration. 
     Access panel  1470  typically may be one or more removable panels  1470  in vessel  1340  to allow access to media  1134 , volume  1415 , and/or regeneration unit  1410 . Panels  1470  typically may maintain a substantially airtight seal when in place, for example using one or more gaskets  1140  and/or retainer structures. Panels  1470  then may be removed for servicing system  1400 , in some implementations using locking retainers or the like, and replaced once serviced. 
     Regenerative system  1400  typically may be similar to bulk recirculating system  1300 , further adding media  1134  regeneration using regeneration unit  1410  in media volume  1415 . Line  1320  typically may connect to vessel  1340  and use input valve  1420  to direct incoming air through vessel  1340  and/or media volume  1415 . Air may then pass dried through output valve  1440  and into line  1320  back to container  1103 , and/or undried through vessel  1340 , output valve  1440 , and line  1320  before returning to container  1103 . 
     Typically, input valve may direct air either fully into media volume  1415  or fully into vessel  1340 ; however, in some implementations, partial flow redirection (i.e., where some air passes through media volume  1415  and where the rest passes undried through vessel  1340 ) may be used when, for example, full humidification may overly dry air, may outpace water output of contents  1150 , and/or the like. 
     When media  1134  is being used to dry incoming air, input valve  1420  typically may allow air to pass through line  1320 , through media  1134  in media volume  1415 , and out through output valve  1440 . When media  1134  is saturated and/or media volume  1415  otherwise bypassed, input valve  1420  typically may allow air to pass through vessel  1340  (i.e., around media  134  area), and out through output valve  1440 . In some implementations, air may also be diverted from vessel  1340  and out exhaust valve  1430  and/or exhaust member  1450  as well. During such bypass operations, media  1134  may be removed, replaced, and/or otherwise maintained from media volume  1415 , which typically may be accessible through one or more access panels  1470  on vessel  1340 . 
     When media  1134  is undergoing regeneration, regeneration unit  1410  typically may increase in temperature and raise the temperature of media  1134  and media volume  1415  above a desired temperature threshold (e.g., one hundred and fifty degrees Fahrenheit, two hundred and twelve degrees Fahrenheit, three hundred degrees Fahrenheit, three hundred and fifty degrees Fahrenheit, etc.). The increase in heat may then cause the saturated media  1134  to release the absorbed moisture into media volume  1415  and then out through exhaust valve  1430  and/or exhaust member  1450 . Valve  1430  typically may be opened to external environment  1105  upon the start of the regeneration process; however, in other implementations, valve  1430  may be opened during the regeneration process (e.g., once temperature threshold is reached). 
     Regeneration typically may continue for a set period of time (e.g., where regeneration time is a known value) and then valve  1430  may close, substantially sealing media volume  1415  from external environment  1105 , while in other implementations, one or more sensors  1417  (humidistat, air flow sensors, thermostat, etc.) may be used to sense the dehumidification of media  1134  and control regeneration unit  1410 , valves  1420  and  1430 , and/or the like. For example, sensors  1417  may detect humidity above a threshold (e.g., seventy-five percent, ninety percent, ninety-nine percent, etc.) and close input valve  1420 . Regeneration unit  410  then may energize and begin heating up to a desired temperature threshold, and once sensor  1417  detects that desired temperature has been reached exhaust valve  1430  may be opened. Then, once sensor detects that humidity has reached a floor threshold (e.g., zero percent, ten percent, twenty-five percent, etc.), regeneration unit  1410  may shut off, exhaust valve  1430  may close, and input valve  1410  may again open (and/or once sensor  1417  returns to operating temperatures, so as to not add excess heat to contents  1150 ). Alternatively, exhaust valve  1430  may open as soon as input valve  1420  closes. In some further implementations, some air may enter through an input valve  1420  while media  1134  is being regenerated to provide active air flow, while in other implementations, regeneration may expel air through exhaust valve  1420  by thermal convection (e.g., using fluid bypass in valve  1420 , using a concentric exhaust valve  1420  or exhaust member  1450 , and/or the like). 
     In  FIG. 14B , a multiple regeneration design using multiple regenerating systems  1400  is depicted where  1400 A is a first system,  1400 B is a second system,  1400 C is a third system, and  1400 D is a fourth system, and where each system  1400 A- 1400 D is independently controllable. In such a design, air may be directed through every bay  1400 A- 1400 D, a single bay, and/or any subset thereof. 
     In operation, for example, bay  1400 A may open its input valve  1420  and output valve  1440 , while the bays  1400 B- 1400 D remain closed. Air may flow through  1400 A&#39;s input valve  1420 , drying through media  1134 , and exiting  1440 A&#39;s output valve  1440  before returning to container  1103 . Once bay  1400 A&#39;s media  1134  is saturated to a threshold level,  1400 &#39;s input valve  1420  and output valve  1440  may close, exhaust valve  1430  may open, regeneration unit  1410  may energize, and regeneration may commence of  1400 A&#39;s media  1134 . At substantially the same time as bay  1400 A closes its valves  1420  and  1440 , bay  1400 B may open its input valve  1420  and output valve  1440  to continue dehumidification while bay  1400 A regenerates. Thus, a constant dehumidification process may be achieved, and the number of bays  1400 , volume of media  1134 , air flow rates, and/or the like may be tuned to optimize humidity removal and consistency. 
     In other implementations, bays  1400  may be opened through access panels  1470  to remove and/or replace media  1134 , service regeneration unit  1410 , and/or the like. For example, where one or more bays  1400  does not have a regeneration unit  1410 , media  1134  may be removed, regenerated in an external regeneration unit, and then returned to bay  1400  for continued service. 
     Compared to prior art that dries under heat, as discussed above, the output dried product  1150  of system  1100  typically may be of much higher quality and far more representative of the input product  1150  as the present novel system  1100  does not drive off volatiles or scorch the contents  1150 . 
     Additionally, in the case of prior systems and methods using a vacuum to extract moisture, such vacuum removal may often also act to simultaneously extract some of the desirable volatile compounds from contents  1150 , rather than only the moisture as typically occurs with the present novel technology. System  1100 , conversely, may often operate at or near atmospheric pressure in order to reduce the diffusion of volatiles from contents  1150  under vacuum. Operating at the atmospheric pressure typically may allow a relatively predictable rate of diffusion from contents  1150  into the fluid (typically gaseous) stream, and then into absorption media  1134 , while maintaining substantially all of the volatile compounds and characteristics of contents  1150 . 
     In some further implementations, for example where extra retention of volatiles from contents  1150  may be desired (e.g., exceptionally high quality goods, very subtle/delicate volatiles, etc.), system  1100  may be operated at a pressure above atmospheric pressure to further reduce loss of volatiles from contents  1150 . Such a configuration typically may limit diffusion of both moisture and volatiles from contents  1150  into the diffusing fluid (i.e., moving air in this instance) by typically driving moisture and volatiles into contents  1150  using the higher pressure and simultaneously reducing egress of the same. For what small amount of diffusive egress still may occur, the diffusive fluid typically may rapidly reach saturation of both the volatiles and moisture, thus resulting in net zero further diffusion once saturation is reached. However, due to the absorption media  1134  selectively removing the moisture (and leaving the volatiles), with the fluid flowing through input valve  1420  having a higher moisture content and the fluid leaving through the output valve  1430  typically having a lower moisture content (due to flowing past absorption media  1134 ), moisture may constantly be removed from the fluid and the fluid&#39;s moisture saturation point may never be reached, resulting in continual removal of moisture without any significant removal of volatiles from contents  1150 . Thus, system  1100  may further preserve the integrity and quality of contents  1150  through the drying process far greater than any current systems or methods. 
       FIGS. 15-18  depict example methods using the present novel technology. Passive (or optionally active) container embodiment  1500  typically may include place absorption media  1134  and contents  1150  in container  1103  step  1510 , energize circulation member  1210  if equipped/desired step  1520 , seal container  1103  open side  1120  with lid  1135  step  1530 , allow moisture of contents  1150  to be absorbed by absorption media  1134  step  1540 , replace media  1134  if saturated and contents  1150  not at desired humidity threshold step  1550 , and/or remove dehydrated contents  1150  from container  1103  once at desired humidity threshold step  1560 . 
     Recirculating embodiment  1600  typically may include place contents  1150  in container  1103  and seal with lid  1135  step  1610 , place absorption media  1134  in absorption vessel  1340  and seal step  1620 , connect container  1103  to vessel  1340  with pneumatic lines  1320  step  1630 , energize recirculation member  1350  and allow moisture of contents  150  to be absorbed by absorption media  1134  step  1640 , replace media  1134  if saturated and contents  1150  not at desired humidity threshold step  1650 , and/or remove dehydrated contents  1150  from container  1103  once at desired humidity threshold  1660 . 
     Regenerating recirculation embodiment  1700  typically may include place contents  1150  in container  1103  and seal with lid  1135  step  1710 , place absorption media  1134  in absorption vessel  1340  and seal step  1720 , connect container  1103  to vessel  1340  with pneumatic lines  1320  step  1730 , energize recirculation member  1350  and allow moisture of contents  1150  to be absorbed by absorption media  1134  step  1740 , if media  1134  saturated and contents  1150  not at desired humidity threshold, switch to unsaturated media and saturated media  1134  step  1750 , and/or remove dehydrated contents  1150  from container  1103  once at desired humidity threshold step  1760 . 
       FIGS. 18A and 18B  typically depict cyclic grinding process flow  1800 , which typically includes steps add food contents to grinder  1805 ; dry at atmospheric pressure for period of time under recirculating airflow  1810 ; close grinder pneumatic ports  1815 ; grind food contents in vessel with substantial atmospheric isolation  1820 ; cycle pneumatic ports open when relative humidity exceeds threshold  1825 ; cycle pneumatic ports closed when after predetermined cycle time  1830 ; continue grinding and cycling until desired particle size reached  1835 ; add additional food contents to vessel for grinding  1840 ; continue grinding and cycling until desired particle size reached  1845 ; monitor and maintain temperature at desired temperature range  1850 ; cease grinding  1855 ; dispense ground food contents from vessel  1860 ; and/or clean vessel for next batch  1865 . Further details regarding said process are described and given in example elsewhere in this disclosure. 
     In some other implementations, system  1100  components and/or subsets thereof may be made available as one or more kits. For example, such kits may include container(s)  1103 , dividing members  1125 , cartridges  1130 , absorption media  1134 , lids  1135 , gaskets  1140 , contents  1150 , recirculation system  1300 , ports  1310 , lines  1320 , check valves  1330 , absorption vessels  1340 , recirculation units  1350 , bulk regenerating system  1400  ( 1400 A-D), regeneration unit  1410 , sensors  1417 , valves  1420 ,  1430 ,  1440 , exhaust member  1450 , filters  1460 , access panels  1470 , and/or the like. 
     In some further implementations, grinding system  100  and moisture absorption system  1100  (and/or recirculating absorption system  300 , active absorption system  1200 , bulk recirculating system  1300 , and/or bulk regenerating recirculation system  1400 ; referred hereafter as moisture absorption system  1100  for simplicity) may be used together. 
     In one such exemplary implementation, moisture-laden contents  210  (or contents  1150 ) may be deposited into vessel  110  (or container  1103 ). In some implementations, such contents  210 ,  1150  may be cacao nibs, which may in some implementations be preground. These contents  210 ,  1150  typically may, for example, have moisture content of about eight percent. Contents  210 ,  1150  may then be dried with moisture absorption system  1100 . After this, further contents  210 ,  1150  may be added, such as sugar, which may have a nominal moisture content of approximately one percent. After mixing and grinding together using system  100 , finished contents  210 ,  1150  may, for example, have a moisture content of approximately one-and-a-half percent. 
     In some implementations, the outgassing and moisture removal processing can result in exothermic reaction, increasing the working temperature of contents  210 ,  1150  and system  100 ,  1100 . Separating these initial grind phases may, in some implementations, help to reduce thermal runaway during the moisture removal process. In some implementations, moisture may also pool at areas of the system  100 ,  1100  having lower temperatures, and thus system  100 ,  1100  may be monitored and/or volume cycled to help maintain rough temperature equilibrium during processing. In still other implementations, where the exothermic reaction rates are known (for example, one-thousand eight hundred British Thermal Units (BTUs) per mol during moisture release), this reaction rate may be accounted for and counteracted by cooling system  100 ,  1100  (e.g., using heat exchanger  220 , slowing grinding process, etc.). 
     Comparatively, traditionally industry processes cacao liquor to approximately twenty to fifty microns, and then combines the processed cacao liquor with sugar, resulting in a paste-like mixture. This mixture is then crumbed and then finally conched, typically requiring multiple machines, if not entire factory lines, and many transfer steps. Such a process is highly inefficient, expensive, and cumbersome compared to the present novel technologies. 
     While this specification contains many specific implementation details, these should not be construed as limitations on the scope of any inventions or of what may be claimed, but rather as descriptions of features specific to particular embodiments of particular inventions. Certain features that are described in this specification in the context of separate embodiments may also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment may also be implemented in multiple embodiments separately or in any suitable subcombination. Moreover, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination may in some cases be excised from the combination, and the claimed combination may be directed to a subcombination or variation of a subcombination. 
     Similarly, while operations are depicted in the drawings in a particular order, this should not be understood as requiring that such operations be performed in the particular order shown or in sequential order, or that all illustrated operations be performed, to achieve desirable results. In certain circumstances, multitasking and parallel processing may be advantageous. Moreover, the separation of various system components in the embodiments described above should not be understood as requiring such separation in all embodiments, and it should be understood that the described program components and systems may typically be integrated together in a single product or packaged into multiple products. 
     Thus, while the novel technology has been illustrated and described in detail in the drawings and foregoing description, the same is to be considered as illustrative and not restrictive in character. It is understood that the embodiments have been shown and described in the foregoing specification in satisfaction of the best mode and enablement requirements. It is understood that one of ordinary skill in the art could readily make a nigh-infinite number of insubstantial changes and modifications to the above-described embodiments and that it would be impractical to attempt to describe all such embodiment variations in the present specification. Accordingly, it is understood that all changes and modifications that come within the spirit of the novel technology are desired to be protected.