Abstract: A method for storing harvested photosynthetic active horticultural produce includes, between harvesting and consumption of the harvested photosynthetic active horticultural produce, exposing the harvested photosynthetic active horticultural produce to green light and/or to blue-green light. A device for storing harvested photosynthetic active horticultural produce includes a casing defining an interior volume, and a cooling mechanism for cooling the interior volume. At least a first LED is supported by the casing. The first LED is configured to emit green light to the interior volume, or is configured to emit blue-green light to the interior volume.

Abstract: The present invention relates a method for increasing the shelf life of fruit comprising the steps of: treating a fruit with UV light from a UV light source, packaging the fruit in packaging film that allows the fruit to be stored in a modified atmosphere within said film, and storing the packaged fruit.

Abstract: A method for processing articles using a microwave heating system includes obtaining an operating profile for heating a type of article using the microwave heating system. The operating profile includes a temperature-time profile for a target F0 value and a group of set point values for achieving the temperature-time profile, the group of set point values including a target for a control parameter of the microwave heating system. Using a control system operatively coupled to the microwave heating system, the microwave heating system is operated in accordance with the group of set point values such that each of the articles achieves an F0 value that is greater than or equal to the target F0 value.

Abstract: One example discloses a magnetic induction device, including: a transmitter configured to induce a magnetic signal in a structure; wherein the structure is coupled to a sub-structure; a controller configured to characterize the structure so as to identify a first frequency range of the magnetic signal that resonates with the structure; wherein the controller is configured to identify a second frequency range that resonates with the sub-structure; wherein the controller is configured to select a frequency for the magnetic signal within the first frequency range that has a harmonic frequency in the second frequency range; and wherein the transmitter is configured to transmit the magnetic signal into the structure at the selected frequency.

Abstract: A food production system creating folded par-baked units (e.g. mini tacos) for frying, including a sheeter for continuously creating a succession of substantially flat raw dough units and an oven having a plurality of hanging conveyors (e.g. chains). The hanging conveyors are narrow so that the raw dough units raw fold down on either side thereof to form folded dough units. The oven includes a first plurality of cross-burners to pre-heat the hanging conveyor for transferring shape-setting heat directly from the hanging conveyor to the folded dough units. The oven further includes a second plurality of substantially longitudinal shape-setting burners that are substantially in parallel with and adjacent to the top dough carrying side of the hanging conveyor for providing further shape-setting heat to the folded dough units. The oven discharges par-baked units ready for frying.

Abstract: A method for preparing a material having an Sn:Sb intermetallic phase includes at least the steps of mixing chemical elements Sn and Sb, and treating the mixture with microwaves. An electrode is manufactured by using the material having an Sn:Sb intermetallic phase; forming the material in a form of powder; mixing the powder with carbon, a binder and a solvent to form an ink; coating a current collector with the ink; and drying the electrode.

Abstract: Provided is an apparatus for disinfecting objects of various shapes and sizes. The apparatus includes a housing enclosing a disinfecting chamber, and an ultraviolet light source arranged to emit ultraviolet light into the disinfecting chamber to deactivate at least a portion of a biologically-active contagion present on the object. A peripheral wall of the housing that extends about a portion of the disinfecting chamber comprises an ultraviolet-reflective material so that the ultraviolet light impinging on the peripheral wall is reflected generally away from the peripheral wall and toward an interior of the disinfecting chamber. A door is adjustable between open and closed orientations. A floor at the bottom of the disinfecting chamber includes an ultraviolet-reflective surface that reflects the ultraviolet light impinging on the floor generally away from the floor toward the interior of the disinfecting chamber.

Abstract: A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects.

Abstract: A storage device includes a potential generator; and a compartment for determining a storage space formed around a discharging electrode of the potential generator. The potential generator includes a transformer that is composed of a primary coil and a secondary coil; a feedback control circuit that feeds back one terminal of the secondary coil to one terminal of the primary coil to adjust a voltage of the secondary coil; an output control portion that is provided on the other terminal of the secondary coil to impart a predetermined low frequency vibration to an output of the secondary coil which causes the discharging electrode physically vibrates; and the discharging electrode that is formed of a conductive material and provided on the other terminal of the secondary coil via the output control portion. A vibration frequency of the low frequency vibration applied is 40 Hz to 60 Hz which is determined by the output control portion.

Abstract: Disclosed herein are systems for tenderizing meat samples using High-Intensity Focused Ultrasound (HIFU) comprising one or more transducer arrays. Further disclosed are methods and uses of the systems to tenderize meat samples.

Abstract: Cooking devices are disclosed that can cook food in a convenient, fast and energy-efficient manner with electromagnetic energy. In one embodiment, the device can comprise a food container wherein the container includes a first electrode, a second electrode, and an insulating exterior, a power source for RF electromagnetic energy, and a controller. In another embodiment, a cooking device in the form of a pouch containing food can directly preheat or cook food in the pouch. A variety of electrode embodiments and cooking devices including those with multiple compartments is disclosed.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Abstract: For packaging ready meals in at least one bowl featuring a circumferential rim, where the basic ingredients of the meal are placed into the bowl, a cover foil is sealed to the circumferential rim of the bowl so as to leave at least two rim sections unsealed, where the meal is subsequently prepared in the bowl, after which the cover foil is sealed completely over the whole circumferential rim of the bowl. A device for packaging ready meals in at least one bowl with circumferential rim, includes a sealing tool for complete sealing of a cover foil to the circumferential rim. The sealing tool or a second sealing tool is provided for partial sealing of the cover foil to the circumferential rim.

Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.

Abstract: A microwave heating construct has a platform including microwave energy interactive material and a plurality of venting features. The venting features include a plurality of tabs that are urged out of the plane of the platform to define an aperture. The tabs are disposed beneath the platform to define a void in communication with the aperture.

Abstract: The present invention includes a method for extending the shelf-life of one or more foods by exposure to one or more pulses of microwave radiation for at least seven (7) seconds. The present invention may also be used to reduce pathogenic organisms in food. The one or more foods may be packaged within a container, sealed and stored.

Abstract: A method for preserving food. The food is heated in a moist state in a container, which has a venting opening and is suited as transport and retail packaging, by way of microwaves (M) for a limited time, however at least until hot steam (D) from in the container and exists through the venting opening. After the heating has ended, a gas (G) is injected into the container using a cannula, and a container wall made of plastic film is pierced with the cannula. The plastic film that is used has a thickness of less than 100 ?m. At least one layer of the plastic film is made of polyethylene terephthalate having a thickness of greater than 19 ?m.

Abstract: Holder (1) for beverage, comprising a container (2) manufactured substantially from plastic, provided with a neck (6) having an opening, wherein the container (2) is filled with beverage (3) and on or in the neck (6) a closure (15) is provided, through which closure extends a dispensing means (4), wherein the closure is fixed to the neck with the aid of at least welding technique and wherein a pressure device (9) is provided for pressurizing the beverage (3) in the container (2) for dispensing the beverage (3) under pressure via the dispensing means (4).

Abstract: A package for combined steam and microwave heating of food, wherein the package may include microwave energy interactive materials (“MEIMs”) configured for providing rapid, simultaneous microwave and steam cooking in a domestic microwave oven. The MEIMs may be configured for controlling the heating pattern within the package and to control volumetric heating of food in the package. The MEIMs may include one or more of a susceptor, shield, and/or resonating patch antenna. The package may be paper-based, or it may be manufactured of any other suitable material. One or more of the different sections of the package may comprise separate chambers respectively for the steam source and the food to be steamed, so that the steam source and the food to be steamed are separated from one another during manufacturing, storage, and cooking.

Abstract: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs may include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.

Abstract: A multi-component package is provided which enables simultaneous heat cooking of a food product which does not require a long cooking time and a food product which requires a longer cooking time. The multi-component package includes a lower container comprising a bottomed, lower container main body for containing a first food product. The container further includes an upper container comprising an upper container main body for containing a second filled food product. A flange of the lower container main body and a flange of the upper container main body are engaged with each other so that the lower container and the upper container are combined integrally. A vapor vent is provided in a lower container lid material, whereby water vapor generated upon heating of the first food product heats the second food product in the upper container.

Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.

Abstract: A microwave heating construct includes a platform having a plurality of peripheral edges, a plurality of elevating panels for maintaining the platform in a raised position, and a layer of microwave energy interactive material overlying at least a portion of the platform. The platform includes a movable portion defined at least partially by a line of disruption extending substantially between a pair of adjacent edges of the platform. The movable portion of the platform is adapted to pivot along the line of disruption.

Abstract: This invention includes methods for cleaning and tenderizing animal meat with shock waves by submerging animal meat in a volume of fluid in a treatment tank including a shock wave applicator with a focal volume in the volume of fluid, and applying a pressure shock wave pulses to the animal meat from the shock wave applicator in sufficient amounts to eliminate biological contaminants and/or tenderize the animal meat.

Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

Abstract: The invention concerns a new food product (1) in the form of a meal comprising food (4) and a sauce (5), intended to be mixed for consumption of the meal, in closed packaging (1) comprising a container (2) in which the food (4) is placed and a lid (3) in which the sauce (5) is placed, the sauce being separated from the food by a seal (7) which closes off the part of the lid (3) facing the food (4) characterized in that the container (2) comprises a mechanism (11) to tear the seal (7) when the lid (3) is turned concurrently to the container (2) between a pre-tearing position of the seal (7) and a tearing position of the seal (7).

Abstract: A construct for heating a food item in a microwave oven includes a base, a wall extending upwardly from the base, a microwave energy shielding element overlying at least a portion of the wall, and a microwave energy diffusing element circumscribed by the microwave energy shielding element. The microwave energy diffusing element includes a plurality of microwave energy reflective elements within a microwave energy transparent area.

Abstract: A baking oven for producing baked molded products. The baking oven has an input station, a baking area and an output station. In addition, the oven has baking plates, which are arranged along a circulation path passing through the baking area, and a conveying device for the baking plates. The baking plates are in the form of susceptor plates, which can be heated inductively without contact. An induction heating device is provided in the baking area. This device includes at least one elongated inductor, which is arranged parallel to the circulation path of the baking plates and extends along the circulation path over a plurality of susceptor plates. The elongated inductor produces a large-area, broad magnetic field, which simultaneously inductively heats a plurality of baking plates in the form of susceptor plates without any contact.

Abstract: A package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows. The eggs are arranged in the package so that a long axis of each egg in the package is tilted toward the back of the package so as to be at least slightly offset from vertical. In some embodiments, each of the eggs in the package may have information laser marked on it in substantially the same location as the other eggs in the package, and the eggs may be oriented in the package such that information marked on each egg faces substantially the same direction as the information marked on the other eggs in the package.

Abstract: A water soluble bag for containing soiled textiles, said bag having an open end, a closed end, and sides extending therebetween, said bag made of a plastic film having a thickness of at least 1.3 mils, wherein said bag dissolves in water at a temperature of 165° F. in less than about 250 seconds and does not dissolve in water at a temperature of 85° F. in 7 days, and said bag being capable of containing at least 175 lbs. of soiled textiles and having a capacity of at least 50 gallons. Also disclosed is a receptacle for collecting soiled textiles comprising a container and a water soluble bag. Also disclosed is a receptacle for collecting soiled textiles comprising a container, a sling, and a water soluble bag.

Abstract: Microwaveable popcorn arrangements are provided, the arrangement being a bag having a popcorn charge of popcorn kernels and oil/fat component therein. The arrangements include folded bags having preferred, internal, seal and/or adhesive field configurations. The preferred configurations inhibit the undesired flow of oil/fat from the popcorn charge. Microwave popcorn products and methods of preparation and use, are provided.

Abstract: A microwave heating construct comprises a first panel and a second panel, each comprising a microwave energy interactive material. The panels are partially joined to one another in an opposed, facing relationship such that an unjoined area is defined between the first panel and the second panel. The unjoined area is in communication with an open peripheral edge of the construct. The first panel includes an aperture in communication with the unjoined area between the first panel and the second panel.

Abstract: Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a modified low oxygen atmosphere in the headspace above the batter, and a peelably removable, low gas permeability sealing membrane. The articles provide high preparation abuse tolerance notwithstanding the low, controlled portion quantities (100 calorie) of batter.

Abstract: The invention provides an apparatus (for heat treating a packaged food product), comprising (a) a channel surrounding a channel interior, (b) a pressurizer, (c) a transport unit, (d) a first electrode, surrounding at least part of the channel interior over a first electrode length, (e) an electrode configuration comprising (i) a second electrode surrounding at least part of the channel interior over a remote part surrounding length (for shielding at least part of the channel), and (f) a radio frequency wave generator configured to generate RF-waves between the first and second electrode. With such apparatus efficiently energy may be coupled into the packaged food product, for instance for heating a meal and/or for pasteurizing a food product. A further advantage of the present apparatus and such process is that it may be configured to be used in a continuous process.

Abstract: Tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active temperature and pressure control system provided in at least one magnetron supported heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the conditioning stages, but still provide for continuous linear feed of products through conditioning tunnel. Movement of the magnetron electromagnetic field and/or conveyor is controlled by software which utilizes the temperature and/or density measurements in a closed loop process to ensure uniform heating of the products.

Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.

Abstract: A method for processing non-pasteurized grape juices to prepare soft wines, characterized in that said method comprises a step of processing said grape juices by high frequency radio waves to microbically deactivate said grape juices in absence of any thermal effects.

Abstract: In one embodiment, an insulating microwave packaging material (200) includes a microwave interactive material substrate (205) joined to a second substrate (210) along bond lines (212) to define closed cells (214). Upon impingement of the insulating microwave packaging material (200) by microwave energy in a microwave oven, the closed cells (214) expand to form insulating pockets (216). One side of the insulating pocket (216) bulges and lofts above the opposite side. When a food product is situated on the insulating microwave packaging material (200), the insulating pockets (216) insulate the food product from the microwave oven environment.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition of water or other fluids, wherein the water or other fluids are drained from the food products and removed from the food packaging after cooking the food products.

Abstract: A sachet for pieces of fruit is in the form of a tubular sachet made of transparent plastic suitable for food, which has, when empty and laid flat, a rectangular shape and in which pieces of dried fruit (MF) are collected, not under vacuum. The sealed sachet, filled with pieces of fruit, is subjected to a brief microwave treatment in order to block the development of microbes and to inhibit enzymes.

Abstract: Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.

Abstract: A meal kit for microwave cooking of a multi-component food product is provided that includes at least two sealed packages of ingredients for the multi-component food product. One of the sealed packages of ingredients contains a liquid component of the multi-component food product. The meal kit also includes a cooking tray formed of a microwave-safe material having a bottom wall with an upstanding sidewall extending around the periphery thereof to define an interior of the cooking tray. Outer packaging is provided to contain the sealed packages of ingredients and the cooking tray.

Abstract: The present invention provides apparatus for scanning a product to detect metal in that product. The apparatus comprises a drive coil (4), for generating an electromagnetic field in the product, and a detection coil arranged to detect fluctuations in the magnetic field caused by the presence of a metallic particle in the product. A drive circuit (26) for the drive coil (4) comprises a plurality of switches (19 to 22) driven by a controller (16), which switch alternately connect the drive coil across a potential difference to cause the drive coil to be driven at an operating frequency determined by operation of the switches. Using a switching circuit to drive the drive coil (4) greatly increases the number of frequencies at which the drive coil may be operated. The invention has particular application to the food industry.

Abstract: A microwavable material having a structure that may be used to enhance the browning and crisping, and thus improve the taste and appearance, of a food item cooked therein. The material may be in the form of a sheet material or formed as a container such as a bag, pouch, or other suitable structure. The material may have one or more features that help bring the material into close contact with the food item and help conform the bag around the food item. Furthermore, the material may have a structure that avoids substantial contact with liquid released by a food item, may have a venting system suitable for the exiting of moisture, may have a coating, a transparent surface, and when formed as a container, may have a gusseted surface.

Abstract: A package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows. The eggs are further arranged in the package so that a long axis of each egg in the package is offset no more than a particular number degrees from a long axis of each other egg in the package. Further, a package of eggs is disclosed which comprises a plurality of eggs arranged in one or more rows, wherein eggs are arranged in the package such that long axes of all of the eggs in each row of eggs in the package form approximate right angles with respect to a line intercepting bottoms of receptacles holding the eggs in such a row.

Abstract: Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct.