Abstract: Techniques for utilizing excess heat generated by an oven to generate electricity are provided. In one example, an oven can comprise a coolant pathway positioned adjacent to a hollow space within the oven, wherein the hollow space can contain heat. The oven can also comprise a chamber in fluid communication with the coolant pathway. The oven can further comprise a turbine in fluid communication with the chamber and an outlet. Moreover, the oven can comprise a generator connected to the turbine, wherein rotation of the turbine can power the generator.

Abstract: Techniques for utilizing excess heat generated by an oven to generate electricity are provided. In one example, an oven can comprise a coolant pathway positioned adjacent to a hollow space within the oven, wherein the hollow space can contain heat. The oven can also comprise a chamber in fluid communication with the coolant pathway. The oven can further comprise a turbine in fluid communication with the chamber and an outlet. Moreover, the oven can comprise a generator connected to the turbine, wherein rotation of the turbine can power the generator.

Abstract: An embodiment of the present disclosure provides an oven including a body, a door, a drawer and a stopper. The body is formed with a baking chamber and a receiving chamber, and the stopper is located at an end of the drawer away from the receiving chamber when the drawer moves into the receiving chamber and the door closes the baking chamber. The stopper is located at least partially between the door and the drawer.

Abstract: Embodiments of the present disclosure generally relate to apparatus for processing a substrate, and more specifically to reflector plates for rapid thermal processing. In an embodiment, a reflector plate assembly for processing a substrate is provided. The reflector plate assembly includes a reflector plate body, a plurality of sub-reflector plates disposed within the reflector plate body, and a plurality of pyrometers. A pyrometer of the plurality of pyrometers is coupled to an opening formed in a sub-reflector plate. Chambers including a reflector plate assembly are also described herein.

Abstract: An apparatus for generating data includes one or more processors and one or more memories, the one or more memories including one or more programs. The one or more programs cause the one or more processors (a) to generate edge data for specifying an area that corresponds to an edge of a convex portion, based on data for specifying a position of the convex portion in unevenness, (b) to determine whether a height of the edge that the edge data represents is equal to or greater than a first threshold, and (c) to reduce a recording amount of a recording material for forming, on the recording medium, an area that corresponds to the edge the height of which is less than the first threshold.

Abstract: A food container including a receptacle defining a first storage volume and a second storage volume, a cover configured to be secured to the receptacle, and a gas diversion system located between the first storage volume and the second storage volume when the cover is secured to the receptacle.

Abstract: The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

Abstract: A biodegradable microwave susceptor and constructs incorporating the susceptor are disclosed for heating a food item in a microwave oven. The biodegradable microwave susceptor includes a patterned susceptor layer of metal on a biodegradable substrate. Selected areas of the susceptor layer may be demetallized to remove susceptor material. The susceptor may be incorporated into a construct for containing or supporting a food item to be heated.

Abstract: A process and apparatus for heating a microwave transparent material or di-polar material. The apparatus includes a vessel that has susceptor material on at least a portion of the vessel walls. Microwaves are generated by a microwave transmitter and introduced into the vessel which can heat both microwave transparent materials and di-polar materials within the vessel.

Abstract: A device includes an antenna configured to be disposed within a cavity of an appliance. The appliance includes an electrode and the antenna includes a sheet of conductive material having a surface area that is equal to or greater than a surface area of the electrode. The device includes a voltage sensor coupled to the antenna, an output device, and a controller coupled to the voltage sensor and the output device. The controller is configured to generate an output at the output device. The output is determined by a voltage of the antenna.

Abstract: Apparatuses, systems, and methods are presented for nesting lid containers. An apparatus includes a first container and a second container that includes a bottom, at least one side wall coupled perpendicular to an edge of the bottom and extending from the bottom to an open top to form a container, and a securing element coupled to a side of the bottom opposite the at least one side wall for preventing movement of the container while placed on a surface. A second container is insertable into a first container where at least one side wall of the first container is configured to receive at least one side wall of the second container such that the second container acts as a lid for the first container.

Abstract: A fill and drain tube apparatus may have a drain plate with drain plate holes therethrough and at least one support bracket coupled to its lower surface for suspending the drain plate over the bottom cooking surface of a cooking utensil. A user may place food on the drain plate to allow liquids to fall through the drain plate holes to the bottom cooking surface of the cooking utensil. A drain tube having drain holes near its bottom end may extend perpendicularly through an opening in the drain plate. A user may pour liquid through the drain tube and onto the bottom cooking surface without the liquid contacting the food. The liquid may flow through the drain holes. The user may also extract liquid from the cooking utensil through the drain tube, using a ladle, or the like, without removing the food or moving or tipping the cooking utensil.

Abstract: Brewing apparatus and methods have a body, a movable member in the body, concentric relatively sliding tubes or a tube and a rod. A first tube or rod is attached to the body. A second tube or rod is attached to the movable member. A substance is placed in the body. The body is lifted and lowered into a brewing vessel using the first tube. After brewing, the second tube lowers the movable member to compress the substance. The first member lifts the body and places it on a caddy stand. Cooperating projections, depressions, detents and receivers align and snap the body on the caddy stand with the body and tubes held vertically.

Abstract: The additive manufacturing system includes a container having an upper part being opened, a base part being vertically movable, and defining a space therein, the space being fillable with sand as a base material of a molded object, an additive manufacturing apparatus forming a green body of the molded object layer by layer in the container while causing the base part to move down, and a microwave oven defining a space therein, the space configured to house the container including the green body, the microwave oven configured to irradiate the container with a microwave to obtain the molded object, wherein a part or a whole of the container is made of a dielectric.

Abstract: Proposed is a formed meat composition comprising additives, a process for producing a formed meat slug and a combined meat/formed meat slug. It is a disadvantage of established dried formed meat compositions that they require stabilizing desiccants and/or have an unnatural, open-pored fine structure. The novel solution proposed is a formed meat composition which, in addition to prey animal meat, glycerol and salt, merely contains additives in the form of prey animal nutriment. Also proposed is a process for producing a formed meat slug in which a common comminution of meat and additives in a manner modelled on hunting is carried out. Finally proposed is a combined meat/formed meat slug which comprises in its primary constituents only animal meat ingredients and the recited additives. The claimed subject matter provides the particular advantage that, despite additives, a denser, more stable and closed fine structure is achieved.

Abstract: An image processing apparatus includes one or more processors and one or more memories, the one or more memories including one or more programs. The one or more programs cause the one or more processors (a) to acquire first shape data that represents a three-dimensional shape of unevenness, (b) to generate edge data for specifying a first area that corresponds to an edge of a convex portion and a second area that does not correspond to the edge of the convex potion in the unevenness, based on the first shape data, and (c) to generate, based on the edge data, data to form the first area and not the second area on a recording medium.

Abstract: A microwave popcorn bag for containing and heating popcorn kernels in a microwave oven. The bag is constructed of a laminated fibrous material and comprises a base panel, top panel, side panels, and interior space. The side panels have gussets with fold areas and fold lines that are adjacent to the base panel and that enable the bag to expand. An oil-resistant microwave susceptor film is laminated with the fibrous material and extends laterally across the base panel and the fold lines into the fold areas. Microwave interactive material is confined to the base panel. As the popcorn is heated, the bag expands and the microwave susceptor film forms a tray structure that collects oil and resists it penetrating through the fibrous material.

Abstract: Metastable liposomal formulations for hydrophobic drug delivery to a tissue or tissue lumen such the bladder have been developed. These are at least one micron in diameter and formed of one or more lipids having entrapped in the lipid a hydrophobic therapeutic, prophylactic or diagnostic agent. The greater stability of these liposomes, as well as the enhanced transfer of entrapped agent into the adjacent tissue, provides for better delivery, especially of hydrophobic agents such as tacrolimus which does not penetrate tissue well. The metastable liposomal formulations can be administered locally, preferably by instillation, or topically, for example, by spraying or painting, to a tissue or tissue lumen such as the bladder in need of treatment.

Abstract: The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.

Abstract: The present disclosure provides a light source system and a lighting device including the same. The light source system includes at least one laser configured to emit excitation light, a substrate, a reflective layer, a wavelength conversion layer, and a light guiding element. The substrate is made of material with a high thermal conductivity and provided with a notch. The laser is received in a sidewall of the notch. The reflective layer covers walls of the notch and is configured to reflect the excitation light. The wavelength conversion layer is provided on a part of the reflective layer and configured to perform wavelength conversion on the excitation light to obtain excited light. The light guiding element covers an opening of the notch and configured to guide the excitation light and the excited light, to obtain light to be emitted by the light source system.

Abstract: The invention relates to a production line for in-line processing of food products, comprising a food transport path that successively leads through: a brine unit; a liquid smoke unit; and a transit oven. The invention also relates to a method for in-line processing of food products, comprising the successive process step: moisturising the food products with a brine; moisturising the food products with a liquid smoke; and heating the food products.

Abstract: Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; apply, via a secondary pressurized fluid outlet positioned above the primary conveying substrate and pointed toward the primary conveying substrate, secondary pressurized fluid so that the food pieces are held flat to a primary conveying substrate; heat, via a heating mechanism, air within a chamber to provide an environment suitable for dehydrating the food pieces passing through the chamber; and convey the food pieces for at least a portion of the conveyance path through the chamber and hold the food pieces flat with a secondary conveying subsystem.

Abstract: The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a chicory product with reduced bitterness, comprising blanching chicory roots or root chips, drying the blanched chicory root chips, and optionally grinding the dried chicory root chips and incorporating it into flour, dough, or other food products. Also provided is a method for obtaining a chicory taproot with reduced bitterness, comprising cultivating a chicory plant at a soil nitrogen level of 150 lbs per acre or less in the upper 3 feet of the soil.

Abstract: Carriers suitable for transporting a plurality of articles through a microwave heating zone are provided. Carriers as described herein may include an outer frame and upper and lower support structures vertically spaced from one another to provide a cargo volume into which the articles are loaded. At least a portion of the upper and/or lower support structures may be formed of an electrically conductive material. Additionally, the carrier may include removable article spacing members, such as vertical spacing members and dividers, that can be selectively inserted to adjust the size and/or shaper of the cargo volume. Carriers as described herein may be configured to receive a variety of different articles, including trays and pouches, and the articles may be loaded into the carrier in a nested or overlapping manner.

Abstract: Devices and methods for RF heating of food, using techniques which allow uniformity and/or controlled non-uniformity.

Abstract: Described herein is a cooking device for foodstuffs that are wrapped in bacon, dough or other food items. The device includes a tray that holds a number of silicone holders that hold bacon-wrapped food items while they cook in an oven or toaster oven, microwave or grill (where made of metal). The cooking holders or assemblies hold bacon wrapped food items upright and in place during the cooking process. The entire cooking holder is made of silicone so the food item slides easily off the cooking apparatus when cooking is complete. The cooking tray is designed to allow grease to flow away from the food into a reservoir located around the edges of the tray.

Abstract: An apparatus for de-oiling potato slices, the apparatus comprising an elongate longitudinal conveyor having an upstream end and a downstream end, the conveyor being permeable to oil, water and air and being adapted to convey potato slices on the conveyor, a water spray station located towards the upstream end and a plurality of air-blower stations located in succession downstream of the water spray station, the water spray station comprising upper and lower water spray units adapted to spray water downwardly and upwardly, respectively, towards the conveyor, and each air-blower station comprising upper and lower air knife units adapted to direct an air blade downwardly and upwardly, respectively, towards the conveyor.

Abstract: An apparatus for applying electromagnetic (EM) energy to an object in an energy application zone via at least one radiating element at a plurality of modulation space elements (MSEs) is disclosed. The apparatus comprises: at least one processor configured to determine an amount of energy to be supplied to the at least one radiating element at a first subset of the plurality of MSEs, determine an energy application schedule comprising timing instructions for applying energy at at least a subset of the plurality of MSEs, and cause application of energy according to the determined amounts of energy and the determined energy application schedule.

Abstract: The invention provides a container for cooking ramen style block noodles, the container comprising a main body having a generally rectangular base, two generally parallel and spaced side walls connected to the base and two generally parallel and spaced end walls connected to the base and to the side walls, the tops of the side walls and the end walls forming an upper rim. The container is dimensioned so that between about 7 and about 9 ounces of water will fill a container holding a typical 3 ounce mass of ramen style block noodle to a level equal to the top of the noodle mass.

Abstract: A cookware system includes a microwaveable metal collecting pan, configured in a bowl shape with a plurality of elongated slots disposed thereon. The collector pan is positioned in a supporting bowl to catch dripping fluids and to provide a basin to hold water during steam cooking. A food item can be placed inside the pan, which is in turn placed inside the bowl and covered with a lid.

Abstract: A frozen pizza rapid preparation method that allows an ordinary consumer to rapidly prepare a frozen pizza with a crisp crust by steps of obtaining a frozen pizza having a crust that has been baked before it has been frozen, microwave heating the pizza, transferring the pizza to a stovetop skillet, and crisping the crust on the stovetop skillet.

Abstract: A bowl is provided for cooking pasta in a microwave in a simple high quality fashion. The bowl includes a reservoir with a floor and at least one wall extending up from the floor to a rim. Handles optionally extend laterally from opposite sides of the rim in a generally horizontal direction. A water line is provided on the at least one wall which is visible to a user. An optional pasta line is also provided beneath the water line. Pasta is provided from a package of pasta and flavorant with the bowl sized to match the amount of pasta in this package. Water is provided up to the water line. The bowl is then placed within a microwave and heated for a predetermined amount of time, preferably with a pause for stirring during this predetermined amount of time. The flavorant from the package is then added to the pasta.

Abstract: Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer.

Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.

Abstract: One aspect of the invention relates to a process of preparing a food product comprising 1-100 wt. % of a heat-stable oil-in-water emulsion, said process comprising heating the food product to a temperature in excess of 90° C. for at least 5 minutes, wherein the heat-stable emulsion contains: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; and •0-20 wt. % of one or more other edible ingredients. Another aspect of the invention relates to a sterilized or pasteurized oil-in-water emulsion, said oil-in-water emulsion having a pH of 3.0-4.5 and comprising: •3-85 wt. % oil; •12-92 wt. % water; •0.1-1.0 wt. % egg yolk lecithin; •0.1-5.0 wt. % water-insoluble cellulosic fibre; •0-20 wt. % of one or more other edible ingredients; wherein the emulsion contains no water-soluble polysaccharide thickener.

Abstract: The present invention relates to aerated compositions containing egg albumen protein and hydrophobin, and to a method for making these compositions. The objective of the invention is to improve the foamability and foam stability of compositions containing egg albumen protein. This has been achieved by providing aerated compositions containing denatured egg albumen protein and hydrophobin.

Abstract: A microwave cooking apparatus (10) is provided for cooking papadums in a microwave oven. The cooking apparatus (10) has a base (12), a plurality of dividers (14) and one or more spacer members (16). The base (12) is adapted to receive a plurality of uncooked papadums arranged in a generally upright orientation relative to an upper surface (18) of the base (12). The dividers (14) are provided on the upper surface (18) of the base (12) and are arranged parallel to one another in a row, so as to receive one papadum between each pair of adjacent dividers (14) in the row. The spacer members (16) project from the dividers (14) and are adapted to keep adjacent papadums in the row spaced from one another.

Abstract: An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.

Abstract: To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).

Abstract: A frozen pizza preparation package and method where the package incorporates a frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen pizza in a microwave oven followed by crisping the crust upon a stovetop heat source, disposable crisping means that allow crisping on a stovetop without having to clean a pan, a substantially flat transfer element that is one of a transfer substrate or a combination transfer substrate and disposable crisping means. The package provides for rapid and convenient preparation of a frozen pizza with a more crisp crust than with present frozen pizzas.

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: The present invention concerns a kit of parts comprising a cooking bag for storing food to be cooked in a microwave oven, the cooking bag having a cooking bag opening, and a pressure release closure device, configured for restricting the cooking bag opening when attaching the pressure release closure device at the exterior of the cooking bag thereby contracting the cooking bag opening so as to establish a steam conduit whereby gas pressure in the cooking bag may be released from the cooking bag during cooking in a microwave oven. Further the present invention relates to a pressure release closure device and a method of preparing food using a pressure release closure device.

Abstract: Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food.

Abstract: Provide an oven and optional cooking accessories having a high emissivity thermal protective layer on a substrate surface which comprises a metal or ceramic. The layer comprises from about 5% to 30% of an inorganic adhesive, from about 45% to 92% of at least one filler, and from about 1% to 25% of one or more emissivity agents; or from about 5% to 35% of colloidal silica, colloidal alumina, or combinations thereof, from about 23% to 79% of at least one filler, and from about 1% to 25% of one or more emissivity agents.

Abstract: The invention includes methods of preparing a consumable on demand, warm bakery foodstuff. The method includes preparing a coating fluid; forming a baked good from a bakery mixture by applying ambient heat, maintaining the baked good within the container for a determinate amount of time at a first temperature, exposing the baked good within the container to microwave energy or to heat for a duration of time sufficient to bring at least the baked good from a second temperature to a final temperature of at least about 100° F., inverting the container to release the baked good through the top area of the container and the coating liquid, wherein upon inversion, the coating liquid forms a coating on the inverted baked good. The baked good and for coating liquid each independently has: an aw of about 0.65 to about 0.95 and a moisture content of about 10% to about 30%.

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 frozen pizza preparation package and method includes a frozen prebaked pizza crust, pizza toppings, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen prebaked pizza crust and pizza toppings in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the frozen prebaked pizza crust, pizza toppings and the sequence instructions.

Abstract: A frozen pizza preparation package and method includes a prebaked frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the prebaked frozen pizza in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the prebaked frozen pizza and the sequence instructions.

Abstract: A method for producing low Glycemic Index bread and baked products for diabetic dieting and Metabolic Syndrome patients using a selection of ancient cereals, pseudo cereals and grain varieties with high content of complex carbohydrate molecules, low speed and low adiabatic temperature milling, encapsulation of carbon dioxide bubbles created during leavening of dough in a slowly digested denaturalized protein matrix, inclusion of partially milled chunks of cereal and grain into the dough, baking at low temperatures and short time periods, rapid chilling of the bread and freezing for storage.

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.