Abstract: The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.

Abstract: A process and apparatus are provided for reducing microorganisms in a conductive medium using a low voltage pulsed electrical energy.

Abstract: A preparation method of dough for processed foods such as bread essentially made of wheat flour, wherein electrolyzed water produced by electrolysis of raw water is used for kneading an amount of wheat flour to enhance the quality of the processed foods without using any food additives.

Abstract: A method of cutting seed potatoes prior to their planting is provided in which a laser beam is employed to slice the potatoes into the desired sized pieces. The present invention employs a plurality of laser cutting tubes and/or a multiple laser beam horizontal cutting areas which hold laser beam generating systems made up of laser beam sources that project the laser beams through the center of the cutting tubes or the cutting area and laser energy absorbers which contains the laser energy not used in the cutting process within the confines of the body of the invention. The laser beams bisect the cutting areas and as a potatoes pass through it the laser beams effectively cut the potato into the desired size before it leaves the body of the present invention.

Abstract: The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.

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: A method and apparatus for improving the organoleptic properties of various alcoholic beverages by reducing the sensory perception of acids and tannins in wine, brandies, sherries, cognacs, spirits, beer, tea, coffee and fruit juice, including but not limited to any alcoholic beverages that have been aged in wood barrels or had the addition of wood or wood chips added to improve or enhance the flavor. The product to be treated can be either placed upon, inside or channeled through a magnetic field produced by permanent magnets, strong enough to achieve the desired results. The minimum gauss strength of said magnets should be strong enough to achieve said results depending upon whether the liquid to be treated is stationary, contained in a bottle, barrel or tank, or is moving through a pipe line during the manufacturing process.

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: The proposal is for a device with at least one surface layer (1) made from a semiconductor material (4) having an inner side (15), which rests on a support (3), and a disinfectable and/or oxidizing outer side (2), and with a UV radiation source (6), in which device the support (3) conducts light, UV radiation (13) from the UV radiation source (6) is input directly on to the inner side (15) of the semiconductor material (4) via the light-conducting support (3). The light-conducting support (3) and the surface layer (1) of the semiconductor material (4) lying thereon can be applied to the surface of a piece of equipment which is to be disinfected or may even form this piece of equipment.

Abstract: An apparatus and method of use for dissociating materials includes a power supply, high energy capacitor, high energy trigger device and an probe and reactor arrangement for treating both solid and medium/media materials. A near instantaneous discharge of the electrical charge stored in the capacitor via the probe can be used to dissociate the material, either medium/media or solid, for a desired result. Hazardous materials can be treated to be rendered non-hazardous, rocks or other solid material can be treated for reduction in size, plant seeds can be treated to enhance plant growth surfaces of granular material can be scored or thermally polished and milk, juices and blood could be treated for sterilization.

Abstract: In a method of preserving a food product by applying high pressure, the food product (1) is forced through a treatment system (2) having an entrance (3) and an exit (4) while a pressure difference of at least 10 MPa is substantially maintained between the entrance and the exit. The product (1) is subjected to a varying electric and/or magnetic field. A treatment system with a plurality of treatment chambers is used, wherein the treatment chambers are electrically connected to reduce impedance variations of the treatment system during the preserving of the food product. For the food product flow the treatment chambers are series connected.

Abstract: A method and apparatus for determining the approximate lean content of pork bellies, and a method for categorizing pork bellies on the basis of weight and lean content is described. The method for determining approximate lean content uses a conductivity apparatus configured and arranged to apply an electromagnetic field to the pork belly. The approximate lean content of the pork belly is determined on the basis of a relationship between the measured conductivity of the pork belly and the fat content of the pork belly. A system for categorizing pork bellies on the basis of weight and lean content is also described.

Abstract: A safer power supply is used in conjunction with a system for preserving food, oil, organs, or other organic material. The power supply constantly applies a high voltage-weak pulse electric voltage, generated by a transformer using an alternating-current power supply of commercial frequency, with the voltage applied through an electrically conducting electrode to the food or other organic materials. In the power supply, one pole of the secondary winding is sealed for increased safety. By applying or impressing high voltage-weak pulse electric current to frying oil or other organic materials using the power supply and/or the preservation system, the high voltages restrain deterioration of frying oil and enables long-term use. Installed on a food container which is placed in a refrigerator, the power supply safely applies high voltage-weak pulse electric current to meat and fish in the container, and so suppresses propagation of germs and deterioration.

Abstract: A bakery dough flour applicator 10 for applying flour 12 to a dough piece 22 as the dough piece 22 travels along a processing path 134 includes a hopper 32 for supplying flour 12 and a transfer assembly 54 for providing flour 12 from the hopper 32 to an aerator 34 which creates an airborne flow of flour 40. The airborne flow of flour 40 is delivered to the interior of an enclosure 130 disposed about the dough processing path 134 through a plurality of spray nozzles 44 which direct the airborne flow of flour 40 to a dough piece 22 travelling through the enclosure 130 along the processing path 134 so that flour 12 from the airborne flow 40 adheres to the exterior surface of the dough piece 22. Flour 12 that does not adhere to a dough piece 22 is collected and filtered and provided back to the hopper 32 for later use.

Abstract: A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from the group of soy and egg proteins, and methylcellulose. The tenderizer prevents the baked products from becoming tough or chewy upon microwave-reheating.

Abstract: A method and apparatus for instantly tenderizing meat employs a shock wave produced by an underwater electrical discharge through an electrode gap from a capacitor bank. To optimize the shock wave shape for tenderizing, the electrical pulse may be shaped by using timing the discharge of the capacitor bank.

Abstract: A raw egg is cooked by orienting the egg adjacent a field coil and electrically energizing the field coil with a high-frequency alternating electric current so as to inductive heating the egg. The field coil operates at between 1 MHz and 1000 MHz, preferably between 10 MHz and 50 MHz, and generates a field having parallel lines passing through the egg. The coil and egg are relatively rotated, normally by holding the coil stationary and rotating the egg, while electrically energizing the field coil. To this end the field coil has a pair of halves connected in series and flanking the egg.

Abstract: A method and apparatus for electrically treating foodstuffs flowing through a treatment chamber with low energy, high voltage electrical pulses for non-thermal pasteurization and/or sterilization. Instant-charge-reversal electrical pulses are applied to a foodstuff located between two electrodes in a treatment chamber, each electrical pulse having a pulse width in a range from about 1 to 5 .mu.s with vertically rising voltage to a peak followed immediately with a decreasing voltage through zero volts and continuing to a voltage peak of opposite polarity and rising vertically back to zero volts. The electrical pulses are very low energy (0.1-25 Joules/pulse) and the field strengths are in the range 15 kVolts/cm to 120 kVolts/cm. This instant-charge-reversal electrical pulse is shown to have a much greater microbial killing power compared to other pulse waveforms used to treat foodstuff.

Abstract: Pasteurization and sterilization of a flowable material such as food is performed by means of pulsed electric field. The flowable material is passed through a pair of closely spaced narrow electrodes at a high speed. The electrodes are applied with a continuous high electric potential. Because the material spends a very little time between the electrodes, it experiences a short pulse of a high electric field which electrocutes bacteria in the flowable material.

Abstract: The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing method characterized by heating and pressing germinated cereal irradiated with far infrared rays, not a mere cereal, to process into a specified form, and therefore by germination of the cereal, phosphorus is supplied, phosphate enzyme acts, phytic acid is decomposed into phosphoric acid and inositol, protein is bonded to amino acid, fat to essential fatty acid, starch to sugar and minerals to amino acid, so as to be absorbed smoothly in the body, zinc, other minerals and vitamins are increased several times, and in particular the starch is transformed into sugar, so that a natural sweetness is provided without any particular sweetening process.

Abstract: Polymeric or cellulosic water and/or heat degradable containers are filled with organic waste, primarily refuse foodstuffs. The containers are dissolved or melted, spilling the waste for sterilization and subsequent processing into animal feed. The containers include, or have added thereto during or after manufacturing, biocides, antioxidants, preservatives and/or antibiotics.

Abstract: A device and method are disclosed which activate aqueous liquids, particularly water, and liquid polymers, resulting in enhanced properties in chemical and biological processes in which the activated liquids are used. The device includes a liquid reservoir; an activation body formed of a polymeric matrix containing a number of finely divided materials, with the body disposed in a strong (2,500-25,000 Oersted) magnetic field and responsive to visible electromagnetic radiation having a frequency of 7.2-7.8 Hz and a wavelength of 400-800 nm, and with one end disposed proximate to the surface of the liquid; and an electrical circuit adjacent the other end of the body, activating diodes to emit flashes of light having that wavelength and frequency, so that the materials and the polymeric body are energized and emit low frequency oscillations, which activate the liquid contained in the reservoir. Polymers include polyurethanes and epoxies.

Abstract: A direct esterification system for food processing utilizing an oxidative reaction. Ozonated water and peracetic acid are combined and oxidatively react with food sauce constituents to form esters that provide desired flavor and olfactory characteristics. The oxidative reaction simultaneously disinfects the food constituents and provides requisite acid and moisture components to the finished food product.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: A process for producing dehydrated vegetables including preparing the vegetables, holding the prepared vegetables for a time and at a temperature to activate pectinmethylesterase (PME), blanching and drying. The drying includes exposure to microwave radiation at a pressure below atmospheric pressure. The invention also provides dehydrated vegetable matter obtainable by the process, a dried food product reconstitutable with aqueous liquids which includes the vegetable matter, and the product when so reconstituted.

Abstract: An automated self-service pizza process and system comprises a vending machine with self-contained cooking and processing equipment to rapidly prepare delicious pizza. The stand-alone unattended process and system visually displays pizzas with choices of different toppings for selection by a customer who can pay for the pizza by credit card, debit card, prepaid card, bank card, or by paper money or other cash. Pizza crust can be moved to an assembly area by a robot. In the assembly area, the selected toppings are automatically dispensed on the pizza crust. The pizza is then conveyed to an oven where it is cooked and discharged into a cardboard box or other suitable container. The type of pizza and customer's name can be printed on the box with an ink jet printer.

Abstract: A food container for cooking through use of a microwave oven includes a container adapted to contain food and having a hole and a pressure regulation valve attached to the food container to close the hole. The pressure regulation valve includes a cover film having an area sufficient to cover the hole, an adhesive layer applied over the surface of the cover film facing the food container, and a separator film disposed between the adhesive layer and the food container and having an area larger than that of the hole but smaller than that of the cover film. When food contained in the container is cocked in a microwave oven, the food is heated so that moisture is produced from the food. Until the vapor pressure within the food container reaches a predetermined level, the pressure regulation valve remains closed. When the vapor pressure within the food container reaches the predetermined level, the cover film partially separates from the food container in order to relieve the vapor pressure.

Abstract: A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The coated surface is then exposed to an energy source that selectively heats the coated surface of the whole muscle meat product at a temperature and for a time sufficient to develop a golden-brown color on the exposed surface, without substantially shrinking the precooked whole muscle meat product.

Abstract: An improved popcorn popper includes a kettle and an induction heater for imparting heat to the kettle for popping popcorn therein. The kettle has no electrical heaters, conduits or connectors and can be immersed in water for cleaning. Methods are disclosed.

Abstract: A method for treating a biological organism in a medium, comprising heating the medium containing the organism by a temperature of at least about 2.degree. C. at a rate which exceeds a relaxation rate of a cellular membrane of that organism, under such time and temperature conditions which do not thermally denature a substantial portion of the biological proteins.

Abstract: A method and apparatus are disclosed for sterilization of liquids using a steady-stage glow discharge apparatus, at one atmosphere.

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 improved method for treating liquid foodstuffs to prolong their shelf life wherein the liquid is exposed to intense agitation, preferably through sonication, to disrupt cell walls and membranes of any microorganisms present in the liquid. The liquid is either simultaneously or subsequently exposed to an electrical field. The intense agitation disrupts the cell walls and membranes of the microorganisms so that an electrical current can be introduced through any openings formed in the cell walls and membranes and through their intracellular matrices to kill the microorganisms. It is preferable to expose the liquids to torsional forces so that any microorganisms will be rotating through the stationary electrical field. As a result any openings in the cell walls and membranes of the microorganisms will at some point become aligned with the electrical field so that current can be introduced within the cells to destroy the microorganisms.

Abstract: A miniature air purifier produces a corona discharge surrounding a needle-like emitter point connected to a negative DC power supply. The power supply operates from a nine volt battery and contains a step-up voltage inverter having a single transformer outputting high voltage spikes with a voltage multiplier operating on the output of the inverter. The production of high voltage spikes of about 200 Hz rather than a sinusoidally varying voltage significantly reduces current consumption. The needle-like emitter point is located about 1/4-inch from an 80% open mesh metallic grid held at ground potential. Corona discharge at the emitter point ionizes the air and creates ozone, and nitric oxide both of which combine with direct electron impact decomposition to detoxify and destroy a wide variety of airborne pollutants including pathogens, chemicals and allergens.

Abstract: A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5.7. The final moisture content of the dried cheese piece is preferably between 2 and 8% by weight. The final dried cheese piece is unpuffed and requires no refrigeration. A process for making the dried cheese piece is also disclosed. The process essentially includes subjecting the nonmelting cheese having particular thickness dimensions to microwave energy to reduce the cheese piece from an initial moisture content to a final moisture content ranging from about 2% to 8%. The drying step can be practiced using forming pans to obtain finished products having various three dimensional shapes and configurations.

Abstract: A method of treating poultry carcasses to reduce the population of contaminating organisms in preparation for consumption includes treating the poultry carcasses with a disinfectant. Suitable disinfectants include ozone and ozone disssolved in water.

Abstract: Treatment systems for treating flowable food products using electrical pulses to inactivate microbes. Systems described include one or more stages having flow-through processors. The flow-through processors have first and second electrodes which are spaced across a treatment chamber in which an intense electrical field is generated using bipolar electrical pulses. The treatment chamber is temperature stabilized to improve processing and minimize surface buildup on the electrodes. Oversized processor electrodes can be used such as in conjunction with an electrode spacer to provide a treatment zone having a relatively uniform and high electrical field strength.

Abstract: The invention provides a method of deep frying coated ingredients, while giving high-frequency AC energy to frying oil or spraying water decreased in ORP value, method of suppressing degradation of the frying oil, an apparatus for giving high-frequency AC energy to the frying oil in a deep fryer, and a deep fryer which incorporates the apparatus for giving high-frequency AC energy to the frying oil. The supply of high-frequency AC energy or spraying the water decreased in ORP value suppresses an increase of acid value in the frying oil, which depends on heating period of time, and spattering of oil and/or water drops, which occurs, when the coated ingredients are dropped into the heated frying edible oil.

Abstract: A method and apparatus for extending the shelf life of fresh food products that provides magnetic strips, matting formed from the strips, and pads having magnetic north sides and magnetic south sides, wherein the negative magnetic north sides of the magnetic strips or pads are arranged to impinge on the fresh food products stored in a low-temperature environment.

Abstract: A pulsed electric field treatment device for the sterilization and preservation of pumpable food products having a at least two electrodes and an insulator and particularly suited for the inactivation of vegetative and bacterial spore microorganisms. Each electrode includes an electrode flow chamber for making electrical contact with the pumpable food product and for allowing the pumpable food product to flow through the treatment device. The insulator is situated between the electrodes and includes an insulator flow chamber positioned between the electrode flow chambers and provides for the flow of pumpable food product from one electrode flow chamber to the other. A high voltage pulse generator applies a high voltage signal of variable voltage, frequency and pulse duration to the electrodes. The electrode and insulator flow chambers may employ a variety of sectional and cross-sectional geometries including tubular, cylindrical, rectangular, elliptical and non-uniform design.

Abstract: An electroconductive heater for heating a liquid product such as a liquid whole egg product which has a conductivity which increases with temperature, is disclosed. The electroconductive heater comprises an enclosed chamber defining a liquid product flow space, the enclosed chamber having an upstream end portion, a downstream end portion, and first and second electrically conductive plates positioned opposite one another in spaced relationship with the liquid product flow space therebetween. The first and second electrically conductive plates longitudinally extend from the upstream end portion to the downstream end portion. The chamber has a characteristic resistivity of the electrical pathway between the first electrically conductive plate and the second electrically conductive plate which is greater in the downstream end portion than in the upstream end portion. Apparatus and methods of using such electroconductive heaters are also disclosed.

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: Apparatus for preventing contaminant build-up in beer supply lines including a coil supported on a former located coaxially about the beer line. A signal generator is connected to the coil to apply a signal of varying frequency to the coil to prevent bacterial growth on the inside of the line.

Abstract: A process and apparatus for the drying or kilning of malt in a substantially continuous operation. The malt is transported through one or more separate drying zones by means of fluid bed dryer units at which time tempered or conditioned air at a predetermined temperature and moisture content is passed through the malt to effect a drying of the malt. The rate of malt movement through the drying zones is varied according to the moisture content of the malt at predetermined points in its travel whereby to acheive a desired drying rate and moisture content in the malt as it travels through the various drying zones. Sulfur dioxide gas is selectively infused with the air in the drying zones to minimize carcinogens within the malt. Optional treatments are provided for the malt as it passes through the drying zones, including subjecting the malt to a vacuum to facilitate moisture removal and to effect a sanitizing of the malt.

Abstract: There is provided a method and apparatus for forming meat analog products and for texturizing a doughmass wherein the ingredients are mixed, passed through a conduit having a decreasing cross-sectional area while the doughmass is heated therein, the heating being done such that a greater heat intensity is applied to the center of the doughmass than to the doughmass adjacent the walls of the conduit.

Abstract: A heat retentive server adapted to be inductively heated comprises a central portion comprising a heat storage member comprising a material which is susceptible to being heated by induction; and an outer peripheral member connected to the central portion so that said outer peripheral member and the central portion are substantially thermally insulated from each other. Preferably, the server is provided with heat insulation constructed and arranged with respect to the heat storage member so that heat is caused to primarily flow upwardly from the heat storage member. Also preferably, the outer peripheral member and the central portion are substantially insulated from each other by means of a thermal break.

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: A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and from about 15 wt-% to 35 wt-% plasticizer. The invention also comprises a method of preparing a pre-baked microwaveable dough composition.

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 infrared radiation 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 the same. The infrared radiation waves are preferably applied by means of an optical arrangement formed by two parallel arrays of infrared emitters, one on each side of the food product, said arrays of emitters having a plurality of resistive elements to generate said infrared radiation and optical reflectors to direct said radiation perpendicularly to both sides of the food product.

Abstract: A method for the preparation of polysaccharide derivatives comprises reacting at least a saccharide, such as glucose, maltose or glucose syrup, a "food grade" polycarboxylic acid, such as citric acid, or inorganic acid, such as phosphoric acid, which also acts as catalyst, and optionally a polyol, such as serbitol, under the influence of electromagnetic waves to give a reaction product at a temperature of 140.degree.-300 .degree. C. Preferably, the envisaged reaction is carried out in a commercially available microwave oven having a wave frequency in the range of 900-2500 MHz. The products obtained can be incorporated as low-calorie "bulking agents" in diet foods, such as dessert, cake and the like.