Abstract: A disposable microwave shielding device for use in connection with controlled microwave heating of foods is formed from a dielectric sheet which is covered, on one surface, with a conductive sheet or film. The other surface of the sheet is covered or coated with a sheet or film of high temperature, burn-resistant material. The laminate or sandwich effectively precludes combustion of the dielectric sheet which might otherwise occur during heating by isolating the dielectric material from the air.

Abstract: An improved method of producing crisp, non-rubbery, reheated french fried tatoes which are frozen for storage purposes after being fried in deep fat and subsequently reheated by means of microwave oven heating without employing additional hot air heating. The improved properties result from a partial dehydration in a hot air oven or a combination of microwave oven heating and hot air oven heating prior to deep fat frying to complete the cooking of the french fried potatoes prior to freezing thereof.

Abstract: A foodstuff is located in a container open at its top end in which ambient gas (air) occupies the space inside the container above the product. The container is immersed into a liquid having a low dielectric loss factor, such as water, to such an extent that the liquid level is somewhat below the upper side of the product in the container. Using electrodes located to either side of the container, there is passed through the container from one side thereof to the other a first high-frequency electromagnetic alternating field having a respective first frequency such that the penetration depth of said first field is at least as great as the width of the container.

Abstract: Method for agglomerating finely divided particulate solid materials which are capable of agglomerating by intersurface moisture for inter-particle adherence. A mass of the particulate material in a cool atmosphere in an agglomeration zone is simultaneously agitated and subjected to electromagnetic radiation to cause the free moisture contained within the particles to appear in liquid state at the surfaces of the particles so that, with the agitation causing random particle-to-particle contact, agglomeration by inter-particle adherence occurs in the same manner as if extraneous moisture had been introduced. Advantageously, radio frequency energy is employed to accomplish dielectric heating of the moisture within the particle, the moisture escaping to the surface of the particle but persisting there in liquid state because the solid matter of the particle is not heated to a temperature such as to cause unduly rapid vaporization of the moisture.

Abstract: A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.

Abstract: A tray for use in an electromagnetic oven supplying differing quantities of electromagnetic energy to a variety of load items which are located within the oven cavity. A food or material bearing tray inserted into the oven positions a conductive energy shield to interfit with elements on the tray to isolate selected items from the electromagnetic energy. The conductive shield cooperates with a shaped interior wall of the oven to provide a desired non-uniform distribution of electromagnetic energy over those regions of the tray which are not shielded. An improved sensor assembly located on the tray controls an assembly in the oven to inhibit and terminate the heat cycle as desired. The tray further includes conductive base strips with upstanding flange members defining the shielded region with the base strips recessed into the surface of the tray to prevent energy from entering into this shielded area.

Abstract: A microwave oven has reflective walls and includes a magnetron distributing microwave energy throughout said oven. The oven includes an open top ceramic dish for supporting food to be cooked by said microwave energy. A ceramic cover closes said open top dish and each is homogeneously lossy throughout for browning food. The dish and cover have integral handle portions. Each handle portion has a first coating of reflective material on the handle portions only of said dish and said cover for reflecting microwave energy in said oven away from said handle portions to prevent heat buildup in said handle portions due to said microwave energy while the remaining lossy portions of the dish continue to facilitate the browning of food.

Abstract: An oven employing electromagnetic radiation as a source of heat is adapted for use in the mass preparation of complete pre-frozen or refrigerated meals such as in institutional feeding environments and the like. Each meal is prepackaged and contained in a single radiation transparent tray with the various individual foods of the meal being located in selected predetermined compartments of the tray. The oven includes a lower conveyor belt which carries the tray through the oven and an upper conveyor belt which moves through the oven at the same linear speed as the lower conveyor belt but spaced above the lower belt so that the tray may be received and disposed between the belts. Each of the upper and lower belts include means defining radiation transparent apertures arranged in a predetermined array to be alignable with the different compartments in each food tray. The apertures are arranged to control the amount of radiation to which each food in each tray is exposed.

Abstract: A defrosting apparatus for frozen food comprises a casing defining a chamber and a tray circulating system to circulate the trays, which are removably mounted thereon, along a fixed path in the casing while each of the trays always retains a horizontal position. A cover is provided in the upper portion of the casing and consists of a pair of half members for defining an enclosed chamber for enclosing a predetermined one of the trays. The apparatus includes a micro-wave irradiator for irradiating micro-waves onto the tray when the tray is enclosed by the cover, various kinds of atmosphere conditioners provided in the chamber of the casing, and a control system for controlling the circulation of the trays in the chamber and for closing and opening the half members and the micro-wave irradiation onto the tray within the cover.

Abstract: A dough binder for puffable food products comprising an alcohol washed, granular hydroxypropyl waxy-maize based starch derivative obtained by the dry reaction of acid hydrolyzed waxy maize starch which has also been treated with anhydrous disodium phosphate and propylene oxide to a hydroxypropyl degree of substitution of 0.3 to 0.5. The granular, crude starch derivative is cold water swelling, and is alcohol washed and dried to 3-5 percent moisture.Doughs made using the subject granular, ungelatinized starch derivative as a dough binder are more formable and workable, having the consistency of modeling clay. It is non-sticking, but readily cold-formable when used at about 30-70 percent of our starch derivative. 0-10 percent shortening, 0-30 percent other food materials, and 10-40 percent water. The dough mixture is then cold formed into the desired shapes and sizes, and may be baked or cooked at elevated temperatures (300.degree.-475.degree.F.

Abstract: A semi-unitary protein product consisting essentially of a bundle of intermittently fused parallel protein fibers which closely resembles the fibrous structure of natural meat can be prepared by heating a protein-water mixture to form an extrudable plastic mass and then extruding the mass under pressure through a spinneret having a plurality of closely-spaced orifices therein directly into a gaseous medium to yield the desired product.

Abstract: A system for thermally reconstituting plural item meals in an oven with a cavity to which electromagnetic energy is supplied uses differently shielded or unshielded food containers to partially control the energy received by each food item from the cavity so as to place all of the items in a condition for consumption in the same controllable time interval. A template carried on a tray positions the food items relative to each other and to the cavity so as to further control the energy distribution to the food items. An electromagnetic energy sampling sensor carried on the tray automatically terminates the heating cycle. In one oven control, the sensor carried on the tray is a magnetic or ferrite mass which controls a magnetically responsive switch mounted in the oven to initiate the heating cycle and which is heated to its Curie point when the food items are properly heated to release the switch and terminate the heating cycle.