Abstract: Sensor stations and related systems and methods to monitor and measure properties of food products in food processing structures such as cure rooms, smokehouses, ovens, and related structures. The sensor stations allow real-time, local collection of product properties and their surrounding environmental conditions in order to improve efficiency, reduce product waste and guesswork, and to provide data-based analysis for decision making. Sensor stations can be mounted to food supports and can be in electronic communication with each other and with intermediate nodes that provide a connection to other external computing devices that provide analysis and alerts to users and technicians. Various non-destructive modeling systems for determining water activity and pH of changing products are also provided.

Abstract: A method and a device for drying an explosive, wherein the explosive contains moisture and microwave radiation causes the explosive to expel the moisture contained in the explosive. Provided is a drying chamber having magnetrons that exert the required microwave radiation on the explosive to be dried and thereby heat the explosive. During heating, the moisture in the explosive is then expelled.

Abstract: An apparatus for thermal treatment of coatings on substrates includes a microwave applicator cavity; a microwave power supply to deliver power to the cavity; a thermally insulated microwave-transparent compartment within the cavity, large enough to contain the coated substrate while occupying no more than 50% of the total volume of the cavity; a means of supporting the coated substrate within the compartment; an adjustable IR heating source in the compartment and facing the substrate so that a selected amount of IR heating may be applied to the substrate; and, a non-contacting temperature measurement device to measure the temperature of the coating. Related methods for using the apparatus to process different kinds of films are also disclosed.

Abstract: A method of manufacturing an elongated medical body coated with a fluororesin involves applying the fluororesin to the outer surface of an elongated body having a metallic substrate, and heating the elongated body with the fluororesin applied through operation of a heat source, while cutting off direct radiation of infrared rays generated from the heat source.

Abstract: A heating unit can reduce the rate of power consumption for heating a vehicle, so that the running distance of the vehicle is increased and hence the battery charging cycle of the vehicle is prolonged. A heating unit of a vehicle heating system includes a casing made of a metal material capable of electromagnetically shielding microwaves, a support arranged in the hollow section of the casing, a plurality of microwave absorbing/heat emitting members arranged at the support and a microwave outputting unit arranged in the casing to output microwaves toward respective microwave absorbing/heat emitting members, blown air being heated by heat generated as a result of absorption of microwaves by the microwave absorbing/heat emitting members at the time for blown air to flow from the upstream side to the downstream side in the hollow sections of the microwave absorbing/heat emitting members.

Abstract: The invention described herein pertains generally to a more efficient and cost-effective method and apparatus for: (1) coupling of microwave energy from a microwave generator or plurality of microwave generators into an integral set of applicators; (2) extraction and separation of organic compounds from a mixture of organic and inorganic compounds; and (3) recovery and conversion of the organic compounds to gaseous and liquid fuels. The apparatus described in this invention result in improved microwave absorption within the mixture flowing through the applicators by increasing residence time within the applicators, resulting in a higher temperature within the material. The higher temperature lowers the viscosity of the solution, but also provides a limited reduction of the combination of complex chain and aromatic organic compounds to allow recovery of syngas and fuel oil.

Abstract: A cooking appliance includes a recirculating airflow which is directed through particularly configured air plenum and nozzle structure that synergistically combine to enhance an overall cooking efficiency and effectiveness. In particular, the configuration of the air plenum, as well as the sizing and distribution of oven cavity entry nozzles, provides for an enhanced flow of heated air to the food product, thereby resulting in short cooking times due to high heat transfer while also providing an even browning and crisping of the food item being cooked. In addition, the cooking appliance incorporates an exhaust system wherein cooling air and a percentage of the recirculating airflow are mixed prior to being exhausted from an angled exhaust mixing tube.

Abstract: A compact conveyor oven is disclosed comprising a cooking chamber, thermal heating source, conveyor means and independent top and bottom airflow within the cooking chamber wherein substantially equal pressurization of the top and bottom airflows is achieved within the compact footprint.

Abstract: A process for the production of short cooking time rice is characterized by that hulled rice of at least 10% moisture content, if required in packaging suitable for ready cooking, is heat treated for 1 to 30 minutes continuously or interrupted by equal or alternating capacity microwave radiation, to reach maximum 130° C. An apparatus for the production of short cooking time rice has a microwave furnace with a tunnel made from a suitable material, wherein the rice packed into packages is movable within the tunnel by a conveyor. Regarding the easy and short process, a remarkable energy saving is possible.

Abstract: A clothes dryer is provided. In the dryer, air flowing into a drying container is provided with heat from heat pump. The clothes dryer comprises a cabinet, a drying container rotationally mounted in the cabinet, a motor providing the container with rotational force, a first air path connected to a side of the container, a second air path connected to another side of the container and to the outside of the cabinet, and a first heat exchanging member and a second heat exchanging member in the first air path. A damper may be additionally included in the second air path.

Abstract: The invention relates to a system for cooking or heating a food product with combined steam and microwave energy having a microwave oven with a carrousel for moving the food product into and out of the oven. The food product is placed in a steaming compartment with a volume of water. As the compartment moves through the oven, the microwave cooks or heats the food product and converts the water to steam for steam cooking or steam heating the same food product.

Abstract: The tunnel oven comprises an elongated enclosure connected to an inlet closure and an outlet closure and traversed by a conveyor transporting the food to be cooked. The enclosure is delimited by a wall forming a floor, a wall forming a ceiling, and two side walls of which one is provided with a door giving access to the interior of the enclosure. The enclosure is divided into several successive cooking chambers separated from each other in the upper portion of the latter, each chamber being associated with several different heaters, including microwave heaters. The microwave heaters of each chamber comprise several sources provided with microwave emission members disposed in the wall forming the ceiling of the chamber such that one microwave emission member will be offset relative to a neighboring microwave emission member, in the direction of advance of the food.

Abstract: An apparatus assembly for heating a product has a tunnel and microwave generators positoned for generating a microwave field zone within the tunnel. A conveyor belt extends within the tunnel for passing a product through the tunnel. A plate formed of a material impermeable to microwaves is positioned in the tunnel so that an entire width of the belt passes over the plate in the microwave field zone so that microwave energy is reflected away from the belt. In addition, heating elements for generating an infrared energy zone and a further conveyor belt may be positioned so that a product passed through the tunnel then is passed by the further conveyor belt through the infrared energy zone.