Abstract: A microwavable food product comprises a crust which is formed of laminated pastry or dough. The crust has a uniform thickness and is provided with a pattern of depressions formed on the upper surface of the crust. The depressions include a plurality of depressions which each intersect the outer periphery of the crust. There are additional depressions in the peripheral region of the crust, and the depressions together, in the preferred embodiment, form substantially radially outwardly extending lines which run up to the outer periphery of the crust. The depressions are such that the region of each depression the thickness of the pastry is between one-half and one-third of the original thickness of the pastry.

Abstract: The disclosed invention relates to treatment of agricultural products such as wheat with infrared radiation, particularly wheat infected with T. indica Teliospores, to kill the spores. The agricultural products are treated with infrared radiation generated by ceramic heating elements at intensities of 5-34 KW/m.sup.2 for varying time periods.

Abstract: The invention concerns increasing the utility of a conventional table blender by providing it with an accessory, filter-pouring cap so that it may be utilized as a coffee, tea and beverage maker. The removable jar and blade assembly of a table blender, containing a brewing coffee or steeping tea, is removed from the blender motor, placed in a microwave oven and heated until hot. Then, the jar, containing the hot brewing beverage, is returned to the blender motor where the brewing is completed. Taught are 1) grinding and pulverizing coffee-beans, coffee-grounds, and tea-leaves in a liquid, 2), with an electric mixer, brewing coffee and steeping tea in water or in a milk product, and 3) pouring and filtering a brewed coffee or tea out of a blender jar through an accessory filter-cover. Taught is an accessory blender-blade assemble that includes a cavitation disk and a cutting blade.

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: A method and apparatus of continuously processing an elongated strand (1) of plastic edible material coated with a coagulated coating. A co-extruder (6) has interchangeable parts (9B) to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor (106) through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier (3). A linker and/or crimper (2) is provided.

Abstract: A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.

Abstract: A patterned metal foil/substrate laminate wherein the pattern is formed by laminating a sheet of metal foil to a substrate by applying an adhesive between the metal foil and substrate in a predetermined pattern which defines areas where adhesive is present and areas where no adhesive is present, cutting the metal foil, as by rotary die cutting or laser cutting, in a pattern which corresponds to the boundaries of the adhesive-containing areas and removing the areas of metal foil which are not adhesively adhered to the substrate. Particularly where the laminate is intended for microwave packaging, the laminate further includes a sheet of barrier layer material, preferably polymer film, laminated to the patterned metal foil layer.

Abstract: A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not only is the caloric content decreased due to lack of added fat, but the resultant popcorn has improved volume and flavor and/or color retention compared to conventional flavored popcorn using fat or oil.

Abstract: The present invention provides a microwaveable food product composite containing a coating food product and a mode filtering structure wherein the food product has a crumb coating having an average crumb size of greater than 1.5 mm and an air gap of from 1 to 6 mm between the food product and the mode filtering structure such that the electric field strength generated within the mode filtering structure, when used in a commercially available microwave oven, is greater than 20 kV/m, but below the breakdown voltage of air. Such composite products are useful in enhancing the heating of the surface layer of the coated food product by a microwave energy.

Abstract: The invention relates to a process for producing popped grain products enriched with vitamins, minerals and/or trace elements, especially popcorn. Before or during popping of the raw grain kernels a predetermined amount of vitamins and/or minerals and/or trace elements dissolved or dispersed by themselves alone or in a suitable carrier substance are placed in a suitable container in which the raw grain kernels are already located. The added micronutrients are heat treated together with the grain kernels for 1 to 5 minutes at a temperature from 130.degree. to 280.degree. C., or with microwaves at 400 to 1500 watts. At least most of the amount of micronutrients used are absorbed by the popping grain kernels and are uniformly distributed in them, so that a ready-to-eat popcorn product enriched with micronutrients is obtained.

Abstract: According to the present invention, water is placed in a water reservoir constructed of plastic microwave-transparent, pressure-resistant material. A funnel positioned on the upper surface of filter compartment is supported on the upper edges of the water reservoir with the spout extending downwardly into the water reservoir. A lower filter is placed into the filter compartment, and coffee grounds or other espresso particulate substance is placed on upper surface of the lower filter. An upper filter is then positioned on the upper surface of filter compartment to restrain the coffee grounds or other particular substance during brewing. A filtrate reservoir is placed over the funnel, and twisted, thereby engaging threads to join the water reservoir and the filtrate reservoir. A filtrate splash cover is attached to the upper edges of the filtrate reservoir. The assembled espresso device is placed into a microwave oven.

Abstract: A sterilizing method includes subjecting material, for example packaging board, to laser UV alone, or substantially simultaneously with laser IR and/or hydrogen peroxide to obtain a synergistic effect between the UV and IR and/or hydrogen peroxide, to render micro-organisms present at said material non-viable.

Abstract: A method and apparatus is provided for pasteurizing and inactivating a continuously flowing product without scorching the product. Microwave heating is used to gradually raise the temperature of the fluid up to the pasteurization or inactivation temperature. Preferably, the fluid is preheated to a temperature within a few degrees of the pasteurization or inactivation temperature. Surface conductive heating and heat regeneration can be used for economically preheating the fluid.

Abstract: A microwave cooking device is provided including a rigid body construction. A microwave susceptor is separate from the body construction and disposed within the body construction adjacent the bottom portion to receive food. The susceptor becomes hot in the presence of microwave energy. A saucer-shaped metal plate is disposed beneath the susceptor at a predetermined spaced apart distance. The metal plate is part of a support assembly which is separately mountable to the body construction. The bottom portion of the body construction includes one or more support ribs for spacing the susceptor away from a remainder of the body construction. A dead zone may be provided in the susceptor adjacent each support rib. At least one retaining lip is provided to engage an edge of the susceptor, thereby retaining the susceptor with the body construction during use. The metal plate may include a central aperture. The device may be used to cook popcorn or other food items.

Abstract: A new form of dried krill is provided by a plurality of substantially separate whole dried krill carcasses substantially all of which have a natural red color and sufficient strength and integrity to withstand normal handling without crumbling into small pieces and retain a strong wholesome fish aroma and flavor. The krill are dried by a method wherein a sequence of energy applications are applied at pressures below atmospheric and the surface of the product simultaneously swept by air to remove moisture. During the process the krill are subjected to a tumbling action. The energy applications are preferably microwave energy applications.

Abstract: A system and method for pasteurizing citrus juice with the use of microwave energy provide a plurality of microwave chambers through which juice is continuously flowed, the sequential flowing permitting a gradual increase in juice temperature that is sufficient to pasteurize the juice but insufficient to cause a detectable loss of flavor.

Abstract: A lightwave oven cooking method and apparatus using power and pulsed power applied to a plurality of high-power lamps which provide radiant energy in the electromagnetic spectrum and having wavelengths including the visible and near-visible ranges wherein irradiation is applied to the food by applying power to the lamps for a specified period of time without vaporizing all of the surface water on the food, and then applying reduced irradiation to the food to complete the cooking cycle without producing an overly browned surface which inhibits deep penetration of radiation in the near-visible and visible ranges. The reduced power can be at a reduced duty cycle which can be done in a sequence of one or more reducing steps in the duty cycle or a continuous reduction of the duty cycle of the power applied to the lamps. A change in color, in water vapor concentration emitted from the surface, in the food temperatures and/or in the generation of steam to a predetermined degree can be sensed to reduce power.

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 method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activity therein. The pastry dough shape has an interior and an exterior, and the light skin is formed on the exterior to provide a moisture barrier and structural integrity sufficient to inhibit moisture loss from the interior and retain the shape during heating, handling, storage and cooking thereof to a finished product.

Abstract: A method of, and apparatus for, pasteurizing flowable egg products utilizing high frequency radio waves to heat the egg products being pasteurized.

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 method for the preservation of fresh fruit and vegetable comprising treating whole or cut pieces of said fruit or vegetable with microwaves at a temperature not exceeding 45.degree. C. and subsequently freezing the treated fruit or vegetable for a desired period of time.

Abstract: A method and apparatus of preparing heat-gelled foods, dried instant foods together with water added thereto, and liquid food, using microwaves, wherein the food to be prepared by microwave heating is placed in a vessel and at least one protrusion is arranged in the vessel. The protrusion is made of a material having a function of collecting microwaves and upon subjection to microwaves collects the microwaves and results in uniform heating of the food placed in the vessel.

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.

Abstract: A process for preparing sheet-like soybean protein foods which comprises molding a soybean protein raw material mixture into a sheet and irradiating it intermittently by a microwave is disclosed. The sheet-like soybean protein foods obtained have fine porous structures with considerably high strength and flexible and soft mouth feel. The desired taste can be readily given to the sheet-like soybean protein foods by boiling them in a seasoning liquid.

Abstract: A device and method for the brewing of a cup of coffee from ground coffee by using a container disposed in a cup containing water, such container having a bottom with a sieve mesh therein which receives water from the cup therethrough with the sides of the container extending above the surface of the water. Coffee is placed in the container and floats on the water to be roasted while being heated in a microwave oven which heating also then brews the coffee beverage. When the coffee is brewed to taste, the container is then lifted out of the cup and any remaining undissolved ground coffee is strained out of the brewed coffee by the sieve mesh in the bottom of the container.

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 system and method for pasteurizing citrus juice with the use of microwave energy provide a plurality of microwave chambers through which juice is continuously flowed, the sequential flowing permitting a gradual increase in juice temperature that is sufficient to pasteurize the juice but insufficient to cause a detectable loss of flavor.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: A control apparatus and method for a microwave oven capable of fixing an optimum thawing time, coping with unexpected voltage variation of an input AC source. According to the aforesaid apparatus and method, a weight factor corresponding to an input source voltage variation is found, a thawing time proportional to weight of a food item to be thawed is determined, and as a result a final optimum thawing time is determined by multiplying the weight factor and the thawing time together.

Abstract: A method of automatically thawing a food in a microwave oven, is disclosed. The method of optimally thawing the food and preventing a phenomenon that the food is partially boiled. The method includes by primarily heating the food for a predetermined time where the food is large in amount, turning the primarily heated food and then additionally heating the turned food, while eliminating the step of turning the food where the food is small in amount.

Abstract: A process and apparatus for grilling and/or reheating a food product by subjecting the product, for an operating time T, to infrared radiation from at least one electrically operated unit for producing infrared radiation, the process comprising: setting a preestablished value for a frequency f; and varying, during at least part of the time T, the electrical supply to the electrically operated unit in a discontinuous manner between a first supply level during a time T1 and a second supply level, different from the first level, during a time T2 in cycles having the preestablished frequency f in order to generate infrared radiation of variable wavelength, wherein 1/f=T1+T2 whereby the product is heated by the infrared radiation.

Abstract: A process for the production of ready-to-eat pizzas provides for them to be treated after baking by microwaves and hot air at around 100.degree. C. This treatment ensures that all ingredients of the pizzas are pasteurized and that superficial moisture is removed from each pizza.

Abstract: The disclosed invention is directed to novel ceramic compositions, and to stabilizer compositions for use with those ceramic compositions. The ceramic materials are formed of rare earth chromium oxides that include a novel combination of stabilizing compounds. Also, dryer or sterilizer devices which incorporate these ceramic compositions for generating infrared radiation for drying or sterilizing various articles.

Abstract: A loaf of offal having a temperature no higher than -10.degree. C. is sliced to obtain slices having a thickness of between 6 cm and 15 cm and the slices then are passed through a microwave tunnel oven to heat-temper the slices to a temperature of from -5.degree. C. to -9.degree. C. The tempered slices then are size-reduced to chips and ten to cubes. Alternatively, the loaf is size-reduced to chips which are tempered as above and then, the heat-tempered chips are size-reduced to cubes. The units for slicing and size-reduction and the microwave tunnel oven are connected by conveyors.

Abstract: A method of thawing a food in a microwave oven, capable of achieving an optimum thawing of the food by temporarily stopping the heating of the food for a predetermined time after completion of an initial heating of the food, determining whether an additional heating of the food should be executed, on the basis of a variation of an output signal generated from a gas sensor, during the temporary stop interval, and calculating a time for the additional heating, during the temporary stop interval.

Abstract: There is disclosed a method and apparatus for extraction of various substances from plant and animal and other material containing organic matter by exposure to microwave energy. The method involves exposure to microwaves of the material containing organic matter and a component which absorbs microwaves to disrupt the microstructure and to extract the substances into a suitable non-aqueous organic medium after disruption of the microstructure. The apparatus includes microwave applicators, solvent and starting material storage means and multiple stages of treatment resulting in a high quality extracted product.

Abstract: A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight. The pancake product of the present invention has an improved tenderness when compared with other cooked microwavable pancakes, not surface-treated with water.

Abstract: A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing blend. The sweetening blend includes an oil component and a crystalline sugar component. The glazing blend includes oil and corn syrup. Preferred blends, mixtures and methods of use are provided.

Abstract: The invention relates to a process for a uniform and fast heating of products by microwaves that are pulsed and introduced intermittently into the products, with the products to be treated, such as chemical or pharmaceutical products or foodstuffs, particularly ready-cooked meals, being conveyed by a continuously working endless conveyor belt through a treatment chamber in open or closed microwave-permeable trays and with the treatment chamber being equipped with microwave generator supply channels that are arranged in a vertical or inclined position relative to the conveyor belt. The line is operated at a microwave power profile that shortens the build-up time and breaking time of the microwave pulses, at a working frequency of 50 kHz that has an edge steepness of 2 microseconds, and with pulses the amplitudes of which have a rectangular form and the length of which is in the microseconds or milliseconds region.

Abstract: A brewing apparatus which makes coffee by the drip method within a microwave oven. The brewing apparatus having a reservoir for retaining a quantity of water for heating. The reservoir positioned on a carafe for receiving a quantity of brewed coffee therein. A basket is positioned between the reservoir and the carafe for retaining the coffee grounds while permitting brewed coffee to pass therethrough. A water transfer tube is positioned within the reservoir having an inlet adjacent the internal bottom of the reservoir and an outlet positioned below the external bottom of the reservoir. The tube forming a bight above the water line within the reservoir. The application of microwave energy heats the water within the reservoir initiating a pumping system that creates a hydraulic head advantage through the transfer tube. The advantage creates a continuous flow of water from the reservoir through the outlet and onto the coffee grounds within the basket.

Abstract: A container for a viscous food product having a configuration which enables relatively uniform heating of the contents at an acceptable rate without scorching in a conventional microwave oven. The preferred container is made from an electrically nonconductive material having a generally ovate bottom wall and a side wall extending upward therefrom to an upper end portion. The side wall may have a substantially ovate cross-section over substantially its entire height. The ovate cross-section may have a width-to-depth ratio of approximately 2:1 over substantially its entire height. The upper end portion may convexly decrease in width proceeding upward on the container.

Abstract: A package for microwave heating of a sandwich product which normally contains a bread component and non bread components which are either inserted into the bread or deposited on the bread. The non bread components, such as meats, chicken, fish, cheese, vegetables, sauces and the like are placed into a separate container and this non bread component container and the naked bread component are simultaneously contained within a microwave heating package. Microwave suseptor material surrounds at least portions of the bread component for crisping the bread to give it a good baked quality. The non bread component container may first be removed from the package so that the bread component and non bread components may be microwaved separately.

Abstract: A novel process for the preparation of food products comprising rapid total surface heating via high intensity short wave infra-red. A variety of food products can benefit from such a preparation, for example coated products, meat products and vegetables which are heat treated before packaging in order to seal the product and produce a crisp outer layer, those products are then further heated/cooked by the consumer before consumption.

Abstract: Apparatus and method are provided for sanitizing citrus fruit which includes an ultraviolet radiation station for both irradiating of fruit with ultraviolet light and generating ozone. An infrared radiation station is provided for irradiating the ultraviolet light irradiated fruit with infrared light and an ozone tank is utilized for exposing the ultraviolet light and infrared light irradiated fruit to a mixture of water and ozone. The ozone generated at the ultraviolet radiation station is collected and thereafter introduced into the ozone tank.

Abstract: Apparatus for heating and thermal decontaminating, e.g. sterilizing, pasteurizing and/or disinfecting, pumpable or pourable material, includes a microwave unit forming a treatment chamber for receiving the material transported along a passageway and for subjecting the material to microwave radiation. Two pumps are respectively situated upstream and downstream of the treatment chamber, with a pressure sensor being arranged between the pumps for generating a a signal commensurate with the pressure in the passageway between the pumps. The signal is transmitted from the pressure sensor to a control unit which is operatively connected to both pumps.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: A microwave corn popper device is provided including a rigid bowl having a bottom portion and an inclined side extending upward from the bottom portion and terminating at a top portion. A microwave susceptor is separate from the bowl and disposed within the bowl adjacent the bottom portion to receive kernels of corn. The susceptor becomes hot in the presence of microwave energy. A saucer-shaped metal plate is disposed beneath the susceptor at a predetermined spaced apart distance. The metal plate is part of a support assembly which is separately mountable to the bowl.