Abstract: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through an ultrasonic waveform generator to cook an outer layer of the meat emulsion. The outer layer may be part of the meat emulsion or a thermoset gelling material deposited on the extruded meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.

Abstract: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through an at least partially microwave-transparent tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through a microwave applicator to partially or thoroughly cook the meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.

Abstract: The present invention concerns a container for preventing arcing of a metal object placed therein and subjected to microwave radiation. The surgical instrument container has a first surface having an exterior surface and a support surface and a second surface attached to the bottom having an exterior surface and an inner surface facing the first surface. The support surface and the inner surface define a volume of space into which the surgical instrument is placed therein. The inner surface has a microwave-to-heat transducer that absorbs microwave radiation impinging on the exterior surface of the second surface and converts the absorbed microwave radiation to radiant energy. The microwave-to-heat transducer also prevents substantially all of the microwave radiation impinging on the exterior surface of the second surface from entering the volume of space.

Abstract: The present invention concerns a container for preventing arcing of a metal object placed therein and subjected to microwave radiation. The surgical instrument container has a first surface having an exterior surface and a support surface and a second surface attached to the bottom having an exterior surface and an inner surface facing the first surface. The support surface and the inner surface define a volume of space into which the surgical instrument is placed therein. The inner surface has a microwave-to-heat transducer that absorbs microwave radiation impinging on the exterior surface of the second surface and converts the absorbed microwave radiation to radiant energy. The microwave-to-heat transducer also prevents substantially all of the microwave radiation impinging on the exterior surface of the second surface from entering the volume of space.

Abstract: A method of sterilizing an object having the steps of providing a container with an exterior surface that has a microwave interactive layer and defines an interior space having an initial temperature. An object is then placed within the interior space of the container. Next, the microwave interactive layer is exposed to a first amount of microwaves so that the layer produces heat which raises the temperature within the interior space to a predetermined sterilization temperature. The predetermined sterilization temperature is then maintained within the interior space for an amount of time sufficient to sterilize the object.

Abstract: Apparatus for heating and cooking a food product with a combination of microwave heating and convection heating. A food product is placed in a chamber, and microwave energy is introduced into the chamber to heat the food product directly. A microwave absorber is exposed to microwave energy and heated thereby, and air passing over the absorber is heated and circulated within the chamber to further heat the food product.

Abstract: A controlled atmosphere package for retarding the ripening rate of fruits and vegetables is formed from the combination of a sealed enclosure and a packet for the package interior which contains chemical agents capable of absorbing moisture and carbon dioxide from the package environment so as to prevent mold growth or other respiratory injury to the product. Absorption of carbon dioxide and water vapor lowers the pressure inside the package and produces a driving force which allows the entry of sufficient air into the package from the surrounding ambient atmosphere to prevent anaerobic respiration and low oxygen injury to the produce.

Abstract: A method of baking bread in metal pans using microwave energy is described. Overall baking time is reduced by a method of combining conventional and microwave baking. In addition, significant reduction in bake time associated with bread was obtained by employing significantly lower levels of microwave energy and metal pans in a simultaneous microwave and conventional oven heat bake process utilizing conventional bake pans. Reduced bakeout and more uniform baking is achieved if microwave energy is applied at 915 MHz and 2450 MHz simultaneously.

Abstract: A method of baking firm bread in metal pans using microwave energy is described. The baking process of this invention involves a two-stage baking process utilizing conventional heating as a first stage in covered baking pans normally utilized for baking firm bread, and a second stage involving the simultaneous use of conventional heating and microwave energy.

Abstract: A method of proofing and baking bread in metal pans using microwave energy as described. Overall proofing and baking time are reduced by a method combining conventional and microwave proofing of the bread loaves prior to conventional and microwave baking. Significant reduction in processing time results when the bread is conventionally and microwave proofed and conventionally and microwave energy baked.

Abstract: Brown and serve products are produced by a microwave process in substantially less time than the current conventional production time. These products are baked directly in the sales carton which eliminates most handling and transfer. In addition, the shelf life of brown and serve rolls is increased by microwave baking in the sales carton and immediately overwrapping while hot with a shrink film overwrap. The process of microwave proofing of brown and serve rolls also reduces the overall processing time.

Abstract: A controlled atmosphere package for retarding the ripening rate of tomatoes is formed from a gas permeable film which allows the tomatoes to convert the package atmosphere to an environment containing 0 to 10 vol.% carbon dioxide and 2.5 to 10 vol.% oxygen. The package contains chemical agents capable of absorbing moisture and carbon dioxide from the package environment so as to prevent mold growth or injury to the tomatoes.