Abstract: An apparatus for allowing air to circulate around food being heated in a microwave oven serves to expose a substantial surface area of the bottom of the food to the air circulating in the microwave oven under the control of the microwave oven fan. The apparatus has a base (25) which, in use, is normally supported on a rotating turntable of the microwave oven and rotates with the turntable. The apparatus also has a plurality of spaced apart support structures (29) or raised legs which extend upwardly from the base (25) and support the food in spaced relation thereto so that air may circulate in the space between the bottom of the food and the base (25). Slots (28) passing through the base may be present and these will allow air to flow from beneath the base (25) to the space around the support structures (29). Additionally, the apparatus may include air flow directional structures (27) which extend downwardly from the base (25) and can be supported on the turntable.

Abstract: A microwavable pad for heating food has a liquid absorbent to prevent liquid leakage in the event that the sealed thermoplastic envelope of the pad is ruptured. The method of forming the pad includes evacuating air from the thermoplastic envelope prior to sealing. The pad can be used alone or with a food cover to provide warmth and impart heat to food when the pad is placed in a container with the food.

Abstract: A device for induction heating of meal trays includes an arrangement for supporting a series of trays one above the other. The foods to be heated are placed on a part of the tray that may include a layer of material that can be heated by magnetic induction and under an insulative dish-cover covered on the inside with a layer of material that can be heated by magnetic induction. Induction shelves are inserted between the trays and comprise groups of induction coils. The groups of induction coils are energized separately with high-frequency electrical energy by a multiplexed electrical generator. A detector detects the presence or the absence of the dish-covers. A control unit disables the energization of groups of induction coils near an area in which there is no dish-cover. The device adapts automatically to the presence or the absence of trays and/or dish-covers, optimizing efficiency and minimizing the generation of electromagnetic interference.

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: A beverage cup includes an inner vessel having walls defining a fluid retaining volume. An outer wall surrounds the inner vessel and cooperates with the inner vessel to define an enclosed chamber. A microwave receptive material is disposed within the enclosed chamber.

Abstract: A thermally insulated cooking device, including an insulated container, a cooking spot suspended inside the insulated cooking container, an insulated outer lid which closes off an upper opening of the insulated container, and an inner lid for closing off an upper opening of the cooking pot. Further included is a heat retaining material that can be heated by microwaves, which is removably attached to an inner face of the insulated outer lid. By attaching the heat retaining material, after it has been heated in a microwave oven, a temperature drop inside the insulated container can be substantially and safely prevented since heat radiates from the heat retaining material into the insulated container. Moreover the heat retaining material can be safely handled.

Abstract: A microwave oven comprises a microwave radiation source, a microwave-activable bottom heater (4) on which the food is placed, and optionally an IR-radiating top heater, which all can be controlled via the control unit of the oven. Further, the oven comprises one or more sensors for sensing the temperature of the bottom heater (4) and feeding this information back to the control unit. The feedback temperature information makes it possible to impart the desired temperature to the bottom heater (4) by controlling the microwave radiation source and/or the top heater.

Abstract: An microwave container with synergistic active elements provides more uniform heating than prior art containers, and is more tolerant of variations in food product, load and heating conditions. The active elements (which are conductive and microwave opaque) include an annular ring in the base of the container, a band extending from the base of the side walls up the walls to a level approximately even with the anticipated fill level in the container, a lip extending from the bottom of the side walls onto the base, and at least one, preferably three cooperative active elements in the lid of the container. These containers can be used for thawing and cooking frozen, uncooked meats and other foods, with which prior art containers produced unsatisfactory results.

Abstract: A safety container for a baking utensil provided with a thermal heating element having ferrites dispersed therein, which utensil when placed in a microwave oven and is exposed to microwave energy, converts this energy into thermal energy for cooking the food therein. The safety container in which the utensil is housed includes a removable cover and a temperature-responsive latching mechanism which releases the cover to permit withdrawal of the utensil from the container only when the utensil has cooled to a temperature level at which it is safe to handle.

Abstract: A pattern of tear perforations is provided in the substrate that forms a microwave reheating support. The pattern of tear perforations enables the substrate to be separated into portions so that the substrate can be adjusted in size and/or shape to correspond to the size and/or shape of the food product being heated. For example, a round substrate can include a circular pattern of tear perforations spaced radially inward from an outer circumference of the round substrate. This enables the outer peripheral portion of the round substrate to be removed to reduce the size (diameter) of the substrate for use with smaller-sized food products. The pattern of tear perforations can include one or more lines of tear perforations that extend across a substrate. For example, the lines of tear perforations can divide the circular substrate into a plurality of wedges that can be used, for example, to heat a slice of pizza instead of the entire pizza.

Abstract: A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating remains resistant to grease and moisture issuing from food at temperatures in the range of about -20.degree. F. to 425.degree. F.

Abstract: A microwave fryer includes a magnetron in the machine body; an oil vessel for storing oil to be heated by radiation of microwaves from the magnetron which is detachably disposed in a heating chamber of the machine body; and a detachable frying container, provided over the oil vessel in the heating chamber, having a screen portion which allows microwaves to pass therethrough when the container is immersed in the oil and which prohibits almost all microwaves from passing therethrough when the container is in the air. The frying container has a top opening which is sealed against microwaves. The apparatus further includes a lifting mechanism for moving one of the frying container and the oil vessel relative to the other, and a temperature detecting device for detecting the temperature of the cooking oil. In this arrangement, the oil held in the oil vessel detachably disposed in the heating chamber is heated by radiation of microwaves.

Abstract: A printed microwave susceptor includes a paper or paperboard substrate having first and second surfaces. A food contact layer is applied to one surface, and separate thermal insulating layers and microwave interactive layers are applied to the other surface, with the thermal insulating layer being disposed between the substrate and the microwave interactive layer. The microwave interactive layer may be overcoated with a protective layer for abrasion resistance.

Abstract: An electroheating apparatus to continuously treating pumpable food is made up of a number of connected electroheating cells. In one embodiment, all of the cells include a pair of concentric electrodes between which the food is pumped. The electrodes are connected to a high frequency energy source which passes current through the food to heat them based upon their own resistivity and the electrode gap. In another embodiment, two different functioning electrodes are used, connected in series, so as to provide long run times and high process temperatures.

Abstract: A continuous process for making fat-free potato chips without using any cooking oil whatsoever. Chipping potatoes are prepared, sliced, continuously monolayered onto a conveyer and squeegeed to remove the excess starch and moisture. The slices are initial cooked on independently controlled conveyers in a primary 3-zone oven where they are first radiant heated and then subjected to two stages of forced air convection heating by driving the air into both surfaces of the slices simultaneously as the moisture content is reduced to 15%. The slices are then final cooked in a dielectric heater where an even controlled heat is applied in two tandem drying zones where the potato slices are subjected to long wavelength (65.8 ft.) radio frequency (15 mhz) waves from two 20 kw transmitters which reduce the moisture content of the finished slices to 7%. The finished potato chips are seasoned and packaged and have the texture, appearance and mouthfeel of deep-fat fried potato chips.

Abstract: A microwave cooking apparatus having a steam generating chamber constructed to receive microwaves and a cooking chamber constructed to be shielded from microwaves but which communicates with the steam generating chamber so that the food is cooked by exposure to steam heat rather than microwaves. Alternatively, microwave transmitting areas in the shield of the cooking chamber permit partial transmission of the microwaves so that the food is cooked by a combination of steam and microwave heat.

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 very low and low frequency radio frequency 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 it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes one on each side of the food product, 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 food product.

Abstract: Foods cook especially effectively in microwave ovens when raised above the level of the floor of the oven, and arrayed to occupy the volume of the oven chamber while the food portions, such as bacon strips, are hung to permit grease to rapidly drain from the cooking strips. The disclosed system 10 includes a dish 12 sized to catch the resulting liquids. food supports 14 which attach to protrusions 28 projecting up from the bottom of the dish. The system is held together for sale or storage by a clip 80 which attaches to these same protrusions to trap the upright supports in the dish cavity. The dish preferably includes a handle 24 with cooling ribs 26.

Abstract: A food covering device for use with a microwave oven. The microwave oven has a door hingedly attached thereto and an interior which is defined by a top, sides and a bottom. The device includes a cover having a top and side wall which defines an open interior. The cover is suspended within the oven enclosure by a cord which attaches to the cover at one end and to the door of the oven at the other end. The cover is actuated from a first suspended position within the oven enclosure to a second position overlaying the bottom of the oven enclosure when the door is closed. A height adjuster is provided for adjusting the extent which the cover is actuated from the first to the second position. The cover overlays an item of food placed upon the bottom of the microwave interior when it is desirable to heat the item. The cover may also be adjusted solely at the height adjuster without the opening and closing motion of the door.

Abstract: A batch food processing machine particularly adapted for treating solid and semi-solid foods. The machine has a processing vessel with first and second electrodes and an enclosed treatment chamber. The processing vessel is preferably a detachable module which is held within a vessel supporter and electrifier during treatment. The supporter-electrifier engages the electrodes and conveys high voltage electrical pulses to the electrodes. The system provides pressure relief using a preferred spring-biased pressure relief which is displaced when steam is generated within the treatment chamber. A preferred electrical pulse forming circuit applies square wave, short duration, high voltage pulses to the first and second electrodes with changing polarity.

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: An ovenable food package including a non-circular base having legs extending therefrom. The base is constructed and arranged such that an exterior gap is created between a portion of the base and the support surface of a food heating apparatus into which the package is placed. The base is also constructed and arranged such that at least one interior gap is created between the food product contained in the package and the base when the food product rests on the base. This construction and arrangement insures uniform and efficient heating of the food product and also insures that moisture in the form of steam can escape from the food product so that the food product comes out of the oven crispy and not soggy. An ovenable food package is also disclosed that has a sidewall extending from the base that terminates in a stepped flange and a removable lid for covering the base. The lid is sized and shaped such that a removable portion of the lid can be positioned to rest on the stepped flange.

Abstract: A removable tray holds a product for heating in a dielectric oven. The tray comprises at least one wall defining an interior, wherein the at least one wall is made from a non-electrically conductive material, such as a polycarbonate resin having a thickness in a range of about 0.08 to 0.09 inches (about 2.03 to 2.29 mm). The at least one wall includes at least a first and a second electrode. Each of the electrodes comprises a first portion and a second portion, wherein the first portion is separated from the tray interior by a thickness of polycarbonate resin in a range of about 0.01 to 0.03 inches (about 0.25 to 0.76 mm). The first portions bracket the product, are substantially parallel to each other, and are encased within the at least one wall. Each of the second portions has an exposed area which when the tray is placed in the oven is coupled with an electromagnetic energy source to produce an electromagnetic field between the electrodes.

Abstract: The tunnel oven comprises an elongated enclosure connected to an inlet closure and an outlet closure and traversed by a conveyor transporting the food to be cooked. The enclosure is delimited by a wall forming a floor, a wall forming a ceiling, and two side walls of which one is provided with a door giving access to the interior of the enclosure. The enclosure is divided into several successive cooking chambers separated from each other in the upper portion of the latter, each chamber being associated with several different heaters, including microwave heaters. The microwave heaters of each chamber comprise several sources provided with microwave emission members disposed in the wall forming the ceiling of the chamber such that one microwave emission member will be offset relative to a neighboring microwave emission member, in the direction of advance of the food.

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: An electromagnetic cooking container includes a non-magnetic titanium alloy plate having a specific resistivity not less than 80.times.10.sup.-6 .OMEGA..multidot.cm and not more than 200.times.10.sup.-6 .OMEGA..multidot.cm. The titanium alloy plate includes a titanium alloy layer, a plurality of laminated titanium alloy layers, or a plurality of kinds of titanium alloy layers. The titanium alloy plate is formed into the desired shape by a superplastic blow forming method in which the titanium alloy plate is forced on a surface of a mold or die by a gas pressure at a forming temperature not less than 500.degree. C. The container may further include a titanium oxide film formed on an inner cooking surface of the formed titanium alloy plate. Heat generation by electromagnetic induction is enabled and there are no problems of deformation, rust, or weight addition.

Abstract: A ferrite composition is created by adding a high Curie temperature ferrite, such as lithium ferrite, to a soft magnetic ferrite, such as magnesium manganese zinc ferrite. The composition is used in a microwave oven dish or laminate wrap to crisp or brown food by maintaining the food at a desired temperature during microwave operation. The high Curie temperature ferrite is preferably selected from the group consisting of lithium ferrite, nickel ferrite, copper ferrite, magnesium ferrite, strontium ferrite, barium ferrite, manganese ferrite, strontium zinc ferrite, barium zinc ferrite, and mixtures thereof. Additionally, the preferred process of making the new ferrite composition for use in microwave browning dishes includes the low-cost method of sintering raw materials in an air atmosphere. A browning plate including the ferrite compositions, and a microwave oven suitable for use with the browning plate are also disclosed.

Abstract: Cooking elements for cooking foods in a microwave oven include provisions for a water reservoir in an outer cooking element, with an inner cooking element holding food to be cooked. Again, there is a provision for a filter to prevent condensed water droplets from directly falling onto the food. Different embodiments are disclosed, and different types of elements for containing or holding food to be cooked are also disclosed.

Abstract: The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or partial period of the cooking and/or heating time. The said food product may be frozen prior to processing, and may consist of an outer wrapper and an inner filling. It is desirable that after a relatively short cooking and/or heating process, the outer wrapper becomes crispy with a uniform golden-brown color while the inner filling reaches a desired temperature.

Abstract: A material for converting microwave energy into thermal energy is made of a composition which includes a combination of iron oxide, a polymer coating, and at least the following compounds: calcium carbonate, water, aluminum silicate, ethylene glycol, and mineral spirits. The material performs the microwave to thermal conversion according to the principle of induction heating. A microwave cooking receptacle incorporates the converting material into its cooking surface for browning and searing food.

Abstract: A method and device for enhancing the heating of a surface layer of an article being heated by microwave energy is characterized by directing the energy through the surface layer into a main portion of the article in such a manner that the modes of the energy are in cut-off in the surface layer.

Abstract: A bag for carrying corn kernels for popping in a microwave oven. The bag has front, back, and gusseted side panels and carries a susceptor for receiving microwave energy and heating the corn for popping. In general, the bag is of the single gusset tube type with a V-shaped bottom. The bag has winged end constructions where the seals are entirely internal, in a linear zone or band that extends from side-to-side, (i.e. transversely of the bag length). The top seal is not as strong as the bottom seal, so as to permit top venting. In the winged construction the front and back panel centers are adhered together and gusset folds are secured to an adjacent front or back panel. Upon bag expansion the bag has an increased internal volume for its size, minimizes tilting and maximizes susceptor/oven floor contact and can be set upright on the bottom end winged construction. This bag structure provides for more complete popping and for a more pleasing pillow shape for the bag.

Abstract: A dielectric oven for heating a product with a tray includes a housing having an access, wherein the housing defines a heating cavity. The oven includes an oven liner which substantially conforms to the interior shape of the heating cavity and forms a liner cavity within the heating cavity. The liner is made from a non-electrically conductive material which may have a low dielectric constant, a low dielectric loss tangent, and a melting point of at least about 225.degree. F. (107.degree. C.). The liner forms a vaportight boundary between the liner cavity and the heating cavity. The liner material may be a thermoplastic resin selected from the group consisting of polysulphone, polyester, and polycarbonate resins. The liner material may be reinforced with, for example, glass fibers, such as in fiberglass reinforced polyester resin. The housing and the liner may have at least one air intake port and at least one exhaust port. At least a pair of contacts may project into the interior of the oven liner.

Abstract: A utensil for use, for example, in the home or in restaurants, with a microwave oven for heating food preparation or service vessels (such as a dinner plate) and the food in such vessels. The utensil includes a matrix material and a microwave absorptive material. The utensil may also be configured for direct conductive heat transfer heating of food into which the utensil is immersed. Alternatively, an appliance for applying therapeutic dry or moist heat to the human body may use pellets of the matrix and microwave absorptive material in a flexible moisture and heat transmissive body.

Abstract: A baking utensil adapted to operate in a microwave oven to convert microwave energy to which the utensil is exposed into thermal energy for cooking food contained therein. The utensil is composed of complementary, thermally-conductive upper and lower sections, each having bonded to its outer surface an epoxy matrix layer. Dispersed throughout the matrix layer are ferrite particles which absorb microwave energy to produce thermal energy that is conducted by the sections of the utensil to the food enveloped thereby. The Curie point of the ferrite particles is such as to arrest their absorption of microwave energy when the utensil temperature approaches a level which is excessive for the food product being cooked or baked.

Abstract: The invention includes a brewing apparatus which makes coffee, tea or the like by the drip method within a microwave oven. The brewing apparatus includes a reservoir for retaining a quantity of water for heating which is positioned on a carafe for receiving a quantity of brewed coffee, tea or the like therein. A basket supported on the reservoir retains coffee grounds, tea leave or the like while permitting brewed material to pass therethrough. A pump tube is attached to the reservoir and extends into the cavity formed thereby to a position below the water line. The reservoir is formed such that the application of microwave energy heats the water within the cavity, causing a pressure increase. The pressure forces liquid through the inlet of the pump tube. The pump tube direct the heated water through the outlet onto the coffee grounds, tea leaves or the like within the basket. The brewed material then passes from the basket into the carafe.

Abstract: A cooking pot or boiling pot whose austenitic sheet metal base has an aluminum or copper alloy plate bonded thereto and a cover member bonded to the plate and formed with recesses in which insets are received. The cover member can be composed of austenitic sheet steel and the insets of ferromagnetic sheet steel or the insets can be composed of austenitic sheet steel and the cover member of ferromagnetic sheet steel for use of the pot for conductive bottom heating or for electromagnetic inductive heating.

Abstract: A method of cooking edible foods by heating the foods on an electromagnetic cooker cover plate, formed by molding using a composition comprising a wholly aromatic, liquid crystalline polyester and a filler, said composition having a heat deformation temperature of not lower than 200.degree. C. at a load of 18.5 kg/cm.sup.2.

Abstract: An ovenable food package for holding a food product. The package has a base which is constructed and arranged such that at least one exterior gap is created between the base and the support surface of the oven (conventional or microwave) in which the package and food product are placed into to be cooked. The base is also constructed and arranged to create at least one interior gap between the food product and the base. A further ovenable food package is disclosed in which a lid is provided that is adapted to be removed and then replaced on top of the package to create a space between the food product and the lid. A food package including a base for the food product and a box containing the base and food product is also disclosed.

Abstract: A thermal exchange composition made from clay, glycol and/or water for retaining and slowly releasing hot and cold temperatures is provided. The composition can further include polyacrylamide, for mixing with water, and olivine. The composition can be incorporated and used in a variety of applications. For instance, the thermal exchange composition can be used in hot and cold packs for therapeutic treatment to sore areas of the body. Other articles incorporating the thermal exchange composition include food trays, stadium seats, and the like. A thermal delivery device is also provided. The thermal delivery device can be incorporated into a variety of articles, including toys and food containers.

Abstract: A microwave popcorn container for recreational use and a method of making and dispensing popcorn using the same. The microwave popcorn container has an outer casing substantially transparent to microwave radiation and resembles either a playball or novelty configuration having an interior space therein. When exposed to microwave radiation, corn kernels contained within the interior space of the outer casing burst into popcorn filling the outer casing. The microwave popcorn container may be used in a variety of recreational activities and when desired, popcorn can be dispensed therefrom and consumed.

Abstract: A container for popping popcorn in a microwave oven includes bottom, front, side rear and top walls which are generally rectilinear and define an interior space for containing the popcorn. The container is formed of a cardboard material, and the side walls are collapsible inwardly to permit the container to collapse when pressure is applied to its bottom and top walls and to expand to define the interior space when pressure is applied to the junction of the rear wall and one of said top and bottom walls and the junction of the front wall and the other of the top and bottom walls. A material which reflects microwaves is disposed on the bottom wall and on a strip at the lower edges of the front rear and side walls.

Abstract: An apparatus for drying a fried food has a dry chamber being provided with separated chambers in which the food is transported in order, a microwave oscillator for supplying a microwave energy to the respective separated chambers, and hot blast generator for supplying heated air to the respective separated chambers. The length in the food forward direction of each of the separated chamber is equal to or longer than that of just before chamber. The microwave energy supplied to each of the separated chamber corresponds to the water content of the fried food passing through the chamber.

Abstract: A sheet-like heat generation body for use in a microwave oven, which absorbs microwave and generates heat to irradiate food to be cooked. This heat generation body comprises a conductive film, which is made of a crystalline carbon as its principal component, and is formed on a sheet-like base material. The heat-generating body is prepared using a heat-resistant base material and an inorganic bonding agent applied to its surface. Specifically, a heat-resistant base is coated with a mixture of a microwave-absorbing and heat-generating material as its principal component and an agent for hardening an inorganic bonding agent to be applied later. After the mixed agent is dried, it is impregnated with the inorganic bonding agent.

Abstract: A tray transport cart which accommodates trays for holding dishes for containing meals has a movable cart body with a plurality of tray carriers installed therein. Induction coils are inserted into the tray carriers for generating a local electromagnetic field. The trays hold the dishes which are provided with a current-conducting layer. An HF generator positioned on the cart body cooperates with the induction coils to produce the total inductance of the coils to generate a desired induction current in the current-conducting layer of the dishes, in the range between 32 .mu.H and 76 .mu.H, to maintain the meals contained in the dishes at warm temperatures.

Abstract: A self-venting package adapted for microwave cooking having first and second package walls made from thermoplastic polymeric film where the second package wall is joined at a portion of its perimeter to the first package wall thus creating a product receiving chamber defined between the first and second walls. The chamber is adapted to receive a product to be heated and the package is sealed by at least one multilayered seal strip having a thermoplastic polymeric film construction that is placed between the first and second package walls at an edge of the package. The seal strip consists of a first outer layer, positioned adjacent to an inner surface of the first package wall and adapted to be sealed thereto, a second outer layer, positioned adjacent to an inner surface of the second package wall and adapted to be sealed thereto, and a tie layer disposed between the first and the second outer layers where the tie layer is peelably bonded to the first outer layer and the second outer layer.

Abstract: A process for controlling the microwave heating of a product to a temperature which is higher than or equal to a determined temperature for a period which is longer than or equal to a determined period, a marking support and a receptacle for product intended for such a control. Measurement is made of the resistivity of a thermally crosslinkable ink filled with conductive particles, with which the product or the receptacle containing the product has been previously marked and the resistivity of which is arranged to decrease in a predetermined manner in relation to the temperature and the period of microwave heating. The invention is applicable especially to the control of the sterilization of a pharmaceutical or agri-foodstuff product.

Abstract: A package for use in microwave ovens is disclosed in its preferred form of a flexible, tubular bag (18) including expandable side walls (26) interconnected between bottom and top walls (20, 22), an openable end (28), and a permanent end wall (24). The side walls (26) include pleats (26a, 26b, 26c, 26d) which are folded in a collapsed condition of the bag (18) and expand due to internal expansion forces generated by the popping of kernels and the creation of water vapor. In a preferred form, the bag (18) is formed from a single layer of flexible, greaseproof paper of highly refined raw fibers of 100% chemical softwood pulp and having a basis weight in the order of 35 lb./ream. The single layer of paper forming the bag (18) provides greaseproof properties in storage, transportation, and cooking throughout the thickness of the paper to prevent wicking and leaking of grease or oil through the single layer.

Abstract: Microorganisms are deactivated in a food product using an electrode placed into electrical contact with the food product. A current signal is applied to the electrode during a specified time period, causing a deactivating charge to build up on the first electrode. An electrical field results from the deactivating charge having an electric field strength of at least 5,000 volts/cm. Substantially all of a residual charge is removed from the first electrode during a discharge period, such that an approximately zero net charge is delivered to the first electrode following the discharge period, thereby reducing electrophoretic side-effects. The current signal causes an electrical double layer at the electrode to charge to a prescribed voltage. One embodiment, the prescribed voltage does not exceed a reaction voltage of a prescribed reacting material species for more than a prescribed threshold period, thereby reducing electrochemical reactions within the food product.