Abstract: An electromagnetic system includes a channel and at least one chamber comprising a first end and a second end. The channel traverses at least a portion of a longitudinal length of the at least one chamber, whereby the channel enters the chamber at the first end and exits the chamber at the second end. The channel includes an internal cavity for allowing materials to flow therein and be exposed to electromagnetic energy. In one embodiment, the chamber is designed so that the materials in the channel is exposed to lower electromagnetic energy at the first end of the chamber and exposed to a higher electromagnetic energy at the second end of the chamber.

Abstract: A product is provided into a first end of a conduit so that the product flows toward a second end of the conduit. The conduit may include a first pair of probes attached at a first location and a second pair of probes at a second location. The product's conductivity in the conduit at the first location is monitored using the first set of probes, and the product's conductivity at the second location is monitored using the second set of probes. An marker material is introduced into an entry port of the conduit so that the marker material flows with the product. The marker material's conductivity is different than the product's conductivity. At a first time, the first set of probes detects the conductivity of the product has changed due to the introduction of the marker material, and at a second time, the second set of probes also detects such change.

Abstract: Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: A method for continuous processing food product is provided. The method includes providing a food product and a solution. The food product and solution are mixed so that the food product is equally distributed in the solution forming a food solution. The food solution is continuously pumped from a hopper or container through an electromagnetic or volumetric source, which rapidly heats the food solution. The processed food solution may then be filled in packages, such as flexible pouches.

Abstract: Methods and systems for processing foods includes providing a flexible package. A pre-processed food product (e.g., raw food) is provided and is processed by rapidly heating the food product. This processed food product is delivered into the flexible package for consumption by a user. Additionally, in other embodiments, methods and systems for processing frozen food products to shelf stable or refrigerated products are provided. A frozen food product is provided, converted to a pumpable state, and then processed by rapidly heating the food product.

Abstract: A product is provided into a first end of a conduit so that the product flows toward a second end of the conduit. The conduit may include a first pair of probes attached at a first location and a second pair of probes at a second location. The product's conductivity in the conduit at the first location is monitored using the first set of probes, and the product's conductivity at the second location is monitored using the second set of probes. An marker material is introduced into an entry port of the conduit so that the marker material flows with the product. The marker material's conductivity is different than the product's conductivity. At a first time, the first set of probes detects the conductivity of the product has changed due to the introduction of the marker material, and at a second time, the second set of probes also detects such change.

Abstract: Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.