Abstract: Food holding system, liner thereof, and associated methods. A food tray receiver liner is configured to be installed in a food tray receiver. The liner is configured to collect food that may fall into the food tray receiver. Desirably, the liner obstructs food from passing between the liner and side walls of the food tray receiver.

Abstract: An EDM machine includes a machine head, a wire guide, a machining wire extending from the wire guide to the machine head, a rotary table mounted to a first surface and a fixed table mounted to the rotary table, and a fixture mounted to the fixed table. The fixture includes a mounting portion substantially circumscribing the fixture. The mounting portion further includes a mounting surface. The mounting surface is closer to a first surface than an upper surface of the fixed table.

Abstract: A method of determining heating strategies for a cooking appliance (10) includes obtaining geometry dimensions, power values, and frequency values of the cooking appliance (10), selecting a food item (14) and obtaining a food geometry, permittivity value, and initial temperature of the selected food item (14). A heating pattern (28) for heating the selected food item (14) is estimated based on the food geometry, permittivity value, and initial temperature of the selected food item (14) and data indicative of the estimated heating pattern (28) is inputted to an operating control system (21) to achieve the estimated heating strategy.

Abstract: A thawing method for a thawing device includes: generating, by a radio frequency generation module, a radio frequency signal in a frequency range of 40 to 42 MHz; obtaining the radio frequency signal; and generating, by an upper electrode plate and a lower electrode plate, radio frequency waves of corresponding frequency in a thawing chamber according to the radio frequency signal, and thawing an object to be processed in the thawing chamber. Radio frequency waves using the above frequency range have shorter thawing time, higher temperature-uniformity and lower juice loss rate than radio frequency waves of other frequencies.

Abstract: Proposed are techniques for suppressing an increase in a reflected wave power Pr (synonymous with a reflection coefficient) due to IMD. A high-frequency power supply system for providing a high-frequency power to a connected load includes: a bias power supply that outputs a bias power at a first frequency; a source power supply that outputs a source power at a second frequency higher than the first frequency; and a matching unit including an impedance matching circuit that acquires the bias power and the source power, and provides matching between an impedance on the source power supply side and an impedance on the load side. The source power supply supplies the bias power supply with a sinusoidal synchronizing signal including information about an output frequency to be outputted by the bias power supply, and the bias power supply outputs the bias power of a frequency corresponding to the output frequency included in the sinusoidal synchronizing signal.

Abstract: A thermal increase system includes one or more multi-level electrodes configured to radiate electromagnetic energy into a cavity in response to receiving a radio frequency (RF) signal from an RF signal source. Each multi-level electrode is positioned adjacent to a wall of the cavity, and each multi-level electrode includes a base portion coupled to an elevated portion. A radiating surface of the elevated portion is at a height of at least 0.5 centimeters (cm) from a radiating surface of the base portion.

Abstract: A defrosting system includes a radio frequency (RF) signal source, at least one electrode proximate to a cavity within which a load to be defrosted is positioned, a transmission path between the RF signal source and the electrode, at least one bus bar in the transmission path that includes multiple ports to which the electrode may be coupled, a repositionable shelf that is attached to the electrode, and multiple support structures disposed at side-walls of the cavity that support the repositionable shelf. Standoff isolators may attach the electrode to the repositionable shelf and may electrically isolate the electrode from the repositionable shelf. The vertical position of the electrode may be changed by moving the repositionable shelf to be supported by different support structures of the multiple support structures while coupling the electrode to a different port of the multiple ports of the bus bar.

Abstract: A radiofrequency heating system and methods for processing agricultural products are provided herein. The method may include positioning an agricultural product between two electrode assemblies of a radiofrequency (RF) circuit, closing the RF circuit, and heating the agricultural product to a threshold temperature in greater than a threshold amount of time.

Abstract: According to one embodiment, a power transmission apparatus wirelessly transmits power to an electronic device, acquires a value of a standing wave ratio relating to power to be transmitted to the electronic device, when a predetermined condition is satisfied, updates a reference value with the acquired value of the standing wave ratio when the acquired value of the standing wave ratio is smaller than the reference value, and detects removal of the electronic device when a difference between the acquired value of the standing wave ratio and the updated reference value is greater than a threshold.

Abstract: A microwave oven that includes a power supply and a heating bar connected to the power supply is described. The heating bar is configured to receive an electric current from the power supply, and to apply the current to food. The electric current applied from the heating bar passes through the food thereby heating up the food.

Abstract: An animal stunning apparatus for inducing unconsciousness and insensibility of a live subject animal includes an applicator for contacting an application point on the live subject animal's head and couples microwave radiation to the head. A microwave generator generates microwave energy of a suitable power level and frequency, and a waveguide directs the microwave radiation to the applicator. An auto-tuner in the waveguide uses a directional coupler to detect forward and reflected power and to tune in real time the impedance for matching the load and optimize effective power transfer. A switch discontinues the application of microwave radiation that is heating the frontal portion of the brain after a period of time sufficient to induce the unconsciousness and insensibility. Methods for inducing rapid unconsciousness and insensibility in an animal include application of microwave radiation.

Abstract: The invention relates to a device for treating raw materials, comprising at least two spaced-apart electrodes, which electrodes are in contact with a controlled electrical energy source, wherein the electrodes are each formed by at least two electrically separated electrode segments of which each segment is electrically connected to the electrical energy source in a controlled manner and each electrode segment is connected to a measuring apparatus designed to determinate the electrical conductivity between electrode segments, wherein the electrical energy source is controlled by a control unit and the electrical energy source is controlled and is set up to respectively apply electrical energy at least to the two electrode segments between which the lowest electrical conductivity is determined.

Abstract: A radio frequency heater is disclosed including a vessel for containing material to be heated and a radio frequency radiating surface. The vessel has a wall defining a reservoir. The radio frequency radiating surface at least partially surrounds the reservoir. The radiating surface includes two or more circumferentially spaced petals that are electrically isolated from other petals. The petals are positioned to irradiate at least a portion of the reservoir, and are adapted for connection to a source of radio frequency alternating current. A generally conical tank or tank segment having a conically wound radio frequency applicator is also contemplated. Also, a method of heating an oil-water process stream is disclosed. In this method a radio frequency heater and an oil-water process stream are provided. The process stream is irradiated with the heater, thus heating the water phase of the process stream.

Abstract: The invention provides a freshness prolonging device for foodstuff for prolonging a shelf life of foodstuff by storing the foodstuff in a high electric field atmosphere. The freshness prolonging device for foodstuff includes an electrode plate to be removably mounted on a surface opposed to foodstuff stored in a food storage unit and a power source for applying a high voltage to the electrode plate. The electrode plate is composed of an electrically conductive rubber sheet hermetically sealed with a cover composed of a resin sheet.

Abstract: An RF timber drying apparatus includes a pair of capacitor plates within the chamber and spaced from each other across the chamber such that a timber load can be contained into the chamber between the capacitor plates, a resonator circuit, and an RF generating circuit with adjustable power output for adjusting the voltage output from the RF generator to compensate for changes in moisture content as the timber dries.

Abstract: Thawing is achieved by applying high-frequency power to a frozen material (R) sandwiched between opposing electrodes. A thawing section of a thawing apparatus (10) includes unit electrodes (302) for a first electrode group as a former stage, unit electrodes (303) for a second electrode group as a latter stage, and unit electrodes (304) for a third electrode group as a further stage. The unit electrodes (302) for the first electrode group are set so that the area of the electrode surface is smaller than the area of the sandwiched surface of the frozen material (R). The unit electrodes (303) for the second top electrode group are larger than the area of the unit electrodes (302) for the first electrode group. The unit electrodes (304) for the third electrode group are larger than the area of the unit electrodes (303) for the second electrode group.

Abstract: A cooking apparatus includes a housing including a cooking chamber, a heating unit detachably mounted in the housing, and a power connection portion for connecting the heating unit to an external power source. The heating unit can heat food when the heating unit is located in the housing, and the heating unit can independently heat food when the heating unit is removed from the housing.

Abstract: A hydrocarbon bearing formation (304) which is heated using a automatic impedance matching (181) capacitive radio frequency dielectric heating (334) in situ process. Hydrocarbons or other substances natural to a hydrocarbonaceous formation may be produced by heating specific chemical compositions with or without the use of a carrier medium (320) in a subterranean reservoir. Hydrocarbons or other substances natural to a hydrocarbonaceous formation are heated by maintaining specific chemical compositions in an alternating current electrical field generated by a radio frequency signal. As the targeted chemical compositions increase in temperature, maximum energy is delivered using automatic impedance matching to adjust the rate of the heating process.

Abstract: A hydrocarbon bearing formation which is heated using a variable frequency automated capacitive radio frequency dielectric heating in situ process. Hydrocarbons or other substances natural to a hydrocarbonaceous formation may be produced by heating specific chemical compositions with or without the use of a carrier medium. Separation of desired hydrocarbons from less sought-after constituents can occur in carrier medium subterranean reservoir. Hydrocarbon media can be slurry heated using a variable frequency automated capacitive radio frequency dielectric heating method. Slurry heated hydrocarbon media can be ejected to lower depths of carrier medium reservoir to impart hydrostatic pressure onto media. Hydraulic pressure blasted at cavern wall with carrier medium fluid possessing variable frequency automated capacitive radio frequency dielectric heating properties will be used to enlarge cavern size. Explosives can be used to enlarge cavern outer perimeter.

Abstract: A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the rate of the process.

Abstract: The invention concerns a method for producing high resolution patterns on a support comprising the following steps: high resolution printing of a varnish on the support; treating the support by electrolysis; washing and drying the support.

Abstract: A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the rate of the process.

Abstract: A food product is heated by maintaining the food product in an AC electrical field generated by an RF signal. As the heating takes place, maximum energy is delivered to the food product using automatic impedance matching to adjust the rate of the process.

Abstract: A grain containment vessel equipped with one or more antennas and a vapor extraction system is disclosed. An electromagnetic heating pattern is established throughout the grain volume elevating the bulk temperature, while an air flow is applied throughout the grain volume. The electromagnetic energy desorbs the water and increases the vapor pressure and the air flow carries the heat and water from the containment vessel. A controlled amount of electromagnetic energy is introduced into the grain volume to reduce or eliminate fungus infestation and increase insect mortality.

Abstract: A prepackaged food sterilizing apparatus for sterilizing a prepackaged food P has a high frequency generator 71. A high frequency is supplied from the high frequency generator 71 to the prepackaged food P to sterilize the prepackaged food P by dielectric heating. The apparatus includes a food loading container 2x constituted by a pair of opposing electrodes 20 consisting of a lower electrode 210 and an upper electrode 220 to which the high frequency is supplied and an annular insulator 23 interposed between the opposing electrode pair 20. The food loading container 2x has at least one food loading chamber 21 in which the prepackaged food P is loaded with an inner shape thereof substantially equal to an outer shape of the prepackaged food P.

Abstract: A food product is heated by maintaining the food product in an AC electrical field provided by an RF signal at an RF frequency that matches a Debye resonance frequency or frequencies of one or more components of the food product. As the food product warms, the frequency of the RF signal is automatically adjusted to track changes in the Debye resonance frequency, which shifts in frequency as the temperature rises. Individual regions of the food product can be heated, by the use of grid electrodes, at different rates to assure uniform warming or to achieve a particular desired warming pattern.

Abstract: An industrial apparatus to heat foodstuffs, particularly meat-products, including a generator of voltage oscillating at a predetermined radio frequency and an application system to generate an electromagnetic field oscillating at a predetermined radio frequency. The electromagnetic field includes electric and magnetic components which combine, both involving a food product, also a large-size one, to heat at a uniform temperature the entire mass of the food product (P) itself. The application system includes a first application device (12) connected with the generator of oscillating voltage and having the shape of a tunnel.

Abstract: An object of a high-frequency thawing apparatus is to uniformly thaw an entirety of an article with high efficiency and high-speed, particularly an article having a relatively large thickness. The apparatus is so constructed that a high-frequency power from a high-frequency generating circuit is supplied to a pair of opposing electrodes by way of an impedance matching circuit including a transformer to thaw an article (F) which is carried in between the opposing electrode pair by dielectric heating. The impedance matching circuit includes an electrostatic capacitor section (C) and an inductance section (L). A conductor each constituting the inductance section (L) has such a length that the downstream-located conductor with respect to the transport direction of a conveyor is longer than the upstream-located conductor.

Abstract: A solid state radio frequency (RF) generator for dielectric heating of food products. In the preferred embodiment, a distributed oscillator comprising an array of solid state devices (e.g., MOSFETs) and a high voltage inductor drives a capacitor to produce an intense alternating electric field. Dielectric materials moving through the field, preferably food products in a glass pipe, are substantially instantaneously, preferentially, and uniformly heated by the field. Operators of the heater may observe the process, and may incorporate a number of heating stages into a food processing system having an easily controllable temperature profile. The use of a large number of individual low-cost low-power devices increases the reliability and ease of maintenance of the generator. Each coil turn of the inductor is shunted by a tuning capacitor to evenly distribute the load across all inductor coil turns.

Abstract: A cakeboard useful for direct transfer of a cake from the oven, for finishing and serving, without the need for a cooling rack. The cakeboard can have a first layer of corrugated cardboard and a second layer of PET. The first layer can have its top liner perforated with microperforations to permit venting of heat and moisture, thus allowing cakes to be turned from the oven directly onto the cakeboard to cool before finishing and serving, thereby removing the need for turning cakes onto separate cooling racks before transferring them to the cakeboard, thereby reducing handling. The microperforations can be added after the layers are affixed to each other such that the microperforations pierce the top second layer and the top liner of the first layer. The first and second layers can be comprised of other materials; and, other layers may be present.

Abstract: A heating apparatus for heating a prepackaged food, is provided with a heater which heats a prepackaged food, an enclosure which defines an airtight chamber operable to accommodate the prepackaged food, and a pressure controller which controls the inside pressure of the airtight chamber. The heater includes a pair of electrodes which are arranged face to face, and an electric power source which supplies a high frequency electric power. The inside pressure of the airtight chamber is controlled in response to an expansion of the prepackaged food being heated to prevent the packaging container from breaking out.

Abstract: The invention relates to a method for the heat treatment of meat products in a feeding element (4) by means of high-frequency electromagnetic waves, and an apparatus for the execution of the method. The invention also relates to an advantageous application of an apparatus according to the invention. The object of the invention is to increase the depth of penetration of the electromagnetic waves in a product which is to be heated or boiled, where the electrodes (2, 3; 20, 22) are external and placed on the outside of the feeding element (4). The object is achieved by placing a product electrode (15) in the feeding element (4), in that said product electrode (15) serves as a short-circuiting element and is of a material having an electrical conductivity which is better than that of the product that is required to be heat treated.

Abstract: A method of preparing a food product is disclosed and includes the steps of placing the food product within a cooking cavity, reducing the pressure within the cooking cavity thereby creating a vacuum within the cooking cavity, heating the food product within the cooking cavity and returning the cooking cavity to atmospheric pressure. In doing so, a temperature necessary to cook the food product in the vacuum is less than that temperature necessary to cook the food product at atmospheric pressure. Consequently, the food product may be fully cooked at a temperature which does not cause the food product to dry-out or become tough.

Abstract: An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric electrodes between which the food is pumped. The electrodes are connected to a high frequency energy source which passes current through the food to heat them based upon their own resistivity and the electrode gap. In another embodiment, two different functioning electrodes are used, connected in series, so as to provide long run times and high process temperatures.

Abstract: A control system for controlling the heating of a product in a dielectric oven comprises at least one dielectric heating circuit including an electromagnetic energy source, such as a triode vacuum tube, having an anode and a resonant circuit including at least one inductor and at least a pair of capacitors. Each capacitor includes two capacitor plates and one of these capacitor plates is moveable, such that each pair of capacitors forms a variable capacitor in which the product to be heated is a dielectric. The system also includes at least one ammeter for measuring actual anode current at the anode. A motor is used to increase or decrease a distance between the plates of at least one of said capacitors, thereby adjusting the electromagnetic energy delivered to the product. A processor receives ammeter measurements, whereby the distance between the pair of capacitor plates is adjusted to increase or decrease the actual anode current.

Abstract: A method of processing a solid foodstuff, such as a meat portion or portion of plant foodstuff, by a heating and cooling cycle in which the environmental pressure applied to the foodstuff is controlled during heating so that, at a maximum target temperature, all parts of the body of the foodstuff are conformed to this target temperature due to flow of water, transiently in the vapour phase, from hotter regions to cooler regions. In particular, at least when the target temperature is nominally attained, the pressure is set to the saturated vapour pressure of the foodstuff at the maximum target temperature.

Abstract: A removable tray holds a product for heating in a dielectric oven. The tray comprises at least one wall defining an interior, wherein the at least one wall is made from a non-electrically conductive material, such as a polycarbonate resin having a thickness in a range of about 0.08 to 0.09 inches (about 2.03 to 2.29 mm). The at least one wall includes at least a first and a second electrode. Each of the electrodes comprises a first portion and a second portion, wherein the first portion is separated from the tray interior by a thickness of polycarbonate resin in a range of about 0.01 to 0.03 inches (about 0.25 to 0.76 mm). The first portions bracket the product, are substantially parallel to each other, and are encased within the at least one wall. Each of the second portions has an exposed area which when the tray is placed in the oven is coupled with an electromagnetic energy source to produce an electromagnetic field between the electrodes.

Abstract: A raw material formed by a mixture of, for example, soybean protein and water, is extruded by an extruder. Then, high-frequency electroconductive heating is performed by placing the material between a pair of electrodes and applying a voltage between the electrodes. As a result, a biodegradable molded article is obtained. In this method, biodegradable molded articles having a uniform structure are manufactured in a short period of time without increasing the cost of equipment or adversely affecting the working environment.

Abstract: An electroheating cell operating at low voltage and mains frequency, i.e., 60 Hz, is effective in heating a variety of food products including liquid egg products for general processing, as well as pasteurization and sterilization. The electroheating cell includes at least a pair of spaced electrode assemblies each including an electrode spaced from a barrier in contact with the food product by a gap containing an electrolyte solution.

Abstract: An electroheating cell operating at low voltage and mains frequency, i.e., 60 Hz, is effective in heating a variety of food products including liquid egg products for general processing, as well as pasteurization and sterilization. The electroheating cell includes at least a pair of spaced electrode assemblies each including an electrode spaced from a barrier in contact with the food product by a gap containing an electrolyte solution.

Abstract: Cooking of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked tortilla very low and low frequency radio frequency waves simultaneously on both sides of the tortilla in order to quickly cook both surfaces of the tortilla. This cooking forms the capping layers that retain a high degree of moisture within the body of the tortilla without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes, one on each side of the tortilla, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the tortilla.

Abstract: Electroheating apparatus and methods utilize a dielectric structure defining a conduit course of relatively small cross-sectional area and electrode surfaces of relatively large area so that the electrical current density in a region of the conduit remote from the electrodes is substantially higher than the current density at the electrode surfaces themselves. The system uses relatively high electrical resistance and relatively high voltages to provide substantial heating effect with low total currents. Foods such as liquid egg can be pasteurized.

Abstract: An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric electrodes between which the food is pumped. The electrodes are connected to a high frequency energy source which passes current through the food to heat them based upon their own resistivity and the electrode gap. In another embodiment, two different functioning electrodes are used, connected in series, so as to provide long run times and high process temperatures.

Abstract: A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65.8 ft.) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthfeel of deep-fat fried potato chips.

Abstract: A control system for controlling the heating of a product in a dielectric oven comprises at least one dielectric heating circuit including an electromagnetic energy source, such as a triode vacuum tube, having an anode and a resonant circuit including at least one inductor and at least a pair of capacitors. Each capacitor includes two capacitor plates and one of these capacitor plates is moveable, such that each pair of capacitors forms a variable capacitor in which the product to be heated is a dielectric. The system also includes at least one ammeter for measuring actual anode current at the anode. A motor is used to increase or decrease a distance between the plates of at least one of said capacitors, thereby adjusting the electromagnetic energy delivered to the product. A processor receives ammeter measurements, whereby the distance between the pair of capacitor plates is adjusted to increase or decrease the actual anode current.

Abstract: Cooking of food products and particularly of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked food product very low and low frequency radio frequency waves simultaneously on both sides of the food product in order to quickly cook both surfaces of the same thus forming capping layers that retain a high degree of moisture within the body of the food product without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes one on each side of the food product, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the food product.

Abstract: A removable tray holds a product for heating in a dielectric oven. The tray comprises at least one wall defining an interior, wherein the at least one wall is made from a non-electrically conductive material, such as a polycarbonate resin having a thickness in a range of about 0.08 to 0.09 inches (about 2.03 to 2.29 mm). The at least one wall includes at least a first and a second electrode. Each of the electrodes comprises a first portion and a second portion, wherein the first portion is separated from the tray interior by a thickness of polycarbonate resin in a range of about 0.01 to 0.03 inches (about 0.25 to 0.76 mm). The first portions bracket the product, are substantially parallel to each other, and are encased within the at least one wall. Each of the second portions has an exposed area which when the tray is placed in the oven is coupled with an electromagnetic energy source to produce an electromagnetic field between the electrodes.

Abstract: A dielectric oven for heating a product with a tray includes a housing having an access, wherein the housing defines a heating cavity. The oven includes an oven liner which substantially conforms to the interior shape of the heating cavity and forms a liner cavity within the heating cavity. The liner is made from a non-electrically conductive material which may have a low dielectric constant, a low dielectric loss tangent, and a melting point of at least about 225.degree. F. (107.degree. C.). The liner forms a vaportight boundary between the liner cavity and the heating cavity. The liner material may be a thermoplastic resin selected from the group consisting of polysulphone, polyester, and polycarbonate resins. The liner material may be reinforced with, for example, glass fibers, such as in fiberglass reinforced polyester resin. The housing and the liner may have at least one air intake port and at least one exhaust port. At least a pair of contacts may project into the interior of the oven liner.

Abstract: The present invention relates to a method of electroheating and pasteurizing liquid egg and particularly liquid whole egg so as to provide an extended refrigerated shelf life. The method utilizes generally minimum pasteurization parameters coupled with packaging and storage at 40.degree. F. or below.

Abstract: A method and apparatus are provided for the rapid heat treatment of products, and especially gas-permeable, water-containing products such as bread dough. Baking of dough involves placing the dough within an enclosed oven or zone (1) and subjecting the dough to dielectric (e.g. radio-frequency or microwave) heating using appropriate generators (6, 7, 7a, 8a). Radiant heat from an appropriate source (9) and hot oven gases are simultaneously applied for crust formation. During at least a portion of the baking cycle, the gas pressure within the zone (1) is selectively elevated by steam addition (10) in response to the rise in gas pressure within the dough resulting from vaporization of water therein. In this way, the pressure differential between the dough interior and the ambient environment is minimized, and the dough may be rapidly baked without fear of significant dough disruption. Cooling is effected by gradually reducing the zone pressure, through use of a vacuum pump (12).