Abstract: A container for heating foodstuff contained therein comprising an electrically insulating outer wall forming an enclosure for the foodstuff, perforated inner electrically insulating wall means within the enclosure forming at least two pockets between said inner wall and said outer wall for receiving at least two spaced apart electrodes which are adapted to be connected to an electrical supply source, and removable closure means cooperating with said outer wall immediately adjacent said pockets whereby removal of said closure means opens said pockets for receiving the electrodes.

Abstract: In the process of preparing deep-fried potato products such as chips or French fries, the conventional blanching step comprising washing and pre-heating before the actual cooking in oil is replaced by novel blanching step. In this process step, the cut potato products are submersed in water and subjected to the passage of electric current of 50-60 cycles per second supplied to the water bath by means of electrodes immersed therein, during which treatment the potato products are heated to a suitable high temperature such as the boiling point.

Abstract: The present invention relates to a method and device for the processing of organic substances, particularly the preparation of comestibles such as potatoes, with direct passage of electric current in an electrolyte. The method is distinguished in that the electric characteristics of the current passage processing, e.g. the voltage applied, are varied during the processing period and that the processing is divided into a number of stages with mutually dissimilar electric characteristics.