Abstract: A hollow-cathode magnetron for the deposition of a film upon a filament like material. A localized plasma is struck within a hollow cylindrical target to sputter material onto said filament. The localized plasma is moved around said target, such that the target is uniformly sputtered and the filament is uniformly coated. The creation and movement of the localized plasma is accomplished utilizing a plurality of bar magnets which rotate around the target, whereby the localized plasma rotates around the sputtering bore of the target. A water jacket surrounds the target and functions to cool the target. Because the plasma is localized, significant portions of the target are advantageously cooled when not being sputtered, such that higher throughput can be obtained. The invention also includes a sputtering shield which functions to inhibit the buildup of a sputtered film upon the electrically active elements, whereby the creation of electrical shorts is prevented.

Abstract: The present invention includes a plasma reactor chamber, which is generally constructed such that a large opening exists in a wall of the chamber. The reactor chamber is deployed remotely from a control console, such as on a robotic arm. A plasma generating means, such as RF electrodes is disposed within the chamber and a flexible vacuum seal is engaged to the outer edge of the chamber wall, surrounding the opening. Operating components, such as a vacuum pump, plasma gas supply and RF generator are disposed within the control console, and various supply lines join the operating components to the reactor chamber. In operation, the reactor chambler is placed against a portion of a surface that is to be treated, and a low pressure plasma is created within the chamber to treat the zone of the surface enclosed within the seal of the chamber.

Abstract: A multiple electrode plasma reactor power circuit that utilizes a power splitting device, such as a center-tapped coil, to deliver balanced power to a plurality of powered electrodes. Balanced plasmas are thereby created between powered electrodes and grounded electrodes. In a preferred embodiment a plurality of center-tapped coils are connected to deliver balanced power to several powered electrodes located in a plurality of reactor chambers.

Abstract: Meat food product having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it until at least 25 coulombs per liter of solution have passed. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinking meat food product and an apparatus for its production are also disclosed.

Abstract: A cooked meat product having reduced shrinkage after refrigeration is prepared by treating hot meat with an aqueous solution of an edible chloride salt present at at least about 0.5 weight percent. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. The electrolyzed moisturizing composition and hot meat are thereafter combined and maintained in contact until the external meat temperature is lowered to about 70.degree.-110.degree. F. to form externally cooled meat which is refrigerated and then recovered.

Abstract: A meat product having reduced shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through it to prepare an electrolyzed moisturizing solution having moisturizing activity. The electrolyzed moisturizing solution is cooled to a temperature of no higher than about 30.degree. F., while maintaining its moisturizing activity, to form an electrolyzed moisturizing composition. While maintaining moisturizing activity, the electrolyzed moisturizing composition and meat are thereafter combined and maintained in contact until moisturized meat is formed, and the moisturized meat is then recovered.

Abstract: Meat having minimal shrinkage upon cooking is prepared by treating meat with an aqueous solution of an edible chloride salt present at at least about 0.2 molal. The solution is first electrolyzed by passage of a direct current through said solution until at least 25 coulombs per liter of solution have passed therethrough. The meat and electrolyzed solution are then combined and maintained in contact until moisturized meat is formed, and the moisturized meat then recovered. The minimally shrinkage meat food product and an apparatus for its production are also disclosed.

Abstract: An improved process for curing meats is disclosed wherein the meat is bathed in a recycling pickle solution sorbing pickling agents relative to water, desorbing water and proteinaceous materials relative to pickling agents, the sorbing and desorbing changing with time the voltage reading of a pH meter having a hydrogen ion detecting electrode immersed in the pickle solution, the improvement being the placement of an ion emitter into the pickle solution to emit ions therein to anionically charge at least a portion of the pickling agents, and return the voltage reading toward its initial value.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of sodium chloride; passing a direct electric current through the solution until the resulting solution pH is raised to at least 8.5; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8.5 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.

Abstract: A process for preparing ground meat by providing a supply of meat chunks, and an aqueous solution of an edible chloride salt; passing a direct electric current through the solution until the resulting solution pH is raised to at least about 8; combining, admixing and agitating the meat chunks and resulting solution while the resulting solution pH is at least about 8 and until the resulting solution is sorbed by said meat chunks; and then grinding said meat chunks.